Avgolemono Greek Lemon Chicken Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, combine the whole chicken, water, onion, carrots, and celery. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through and tender.

Step 2

Remove the chicken from the pot and let it cool slightly. Strain the broth to remove the vegetables and return the clear broth to the pot.

Step 3

Add the orzo pasta to the broth and cook according to package instructions, usually about 8-10 minutes, until al dente.

Step 4

While the orzo is cooking, shred the chicken into bite-sized pieces, discarding the skin and bones.

Step 5

In a separate bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladle of the hot broth to the egg mixture, whisking constantly to temper the eggs and prevent curdling.

Step 6

Once the orzo is cooked, reduce the heat to low and slowly stir the egg-lemon mixture back into the pot, stirring continuously until the soup thickens slightly.

Step 7

Add the shredded chicken back into the soup and season with salt and pepper to taste. Heat through, but do not boil.

Step 8

Serve hot, garnished with fresh parsley.