Description
Avgolemono is a comforting Greek chicken pasta soup with a tangy lemon twist. This hearty soup is perfect for chilly evenings or when you need a warm and satisfying meal.
Ingredients
Units
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Main Ingredients:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium-size carrots, peeled and diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 10 cups low sodium chicken broth
- 1 1/2 teaspoon kosher salt
- 3/4 cup orzo pasta
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
Additional Ingredients:
- 2 cups shredded rotisserie or leftover chicken
- 1/4 cup finely chopped fresh dill
- sprigs of dill for garnish
- finely grated zest from 1 medium lemon
- freshly ground black pepper, to taste
Instructions
- Cook Aromatics: Heat butter and oil in a pot, sauté onion, carrots, garlic, and rosemary until softened.
- Prepare Broth: Add chicken broth, salt, and orzo, cook until orzo is tender.
- Whisk Egg Mixture: Combine eggs, yolks, and lemon juice in a separate bowl.
- Temper Eggs: Slowly add hot broth to egg mixture while whisking.
- Thicken Soup: Return mixture to pot, cook until thickened, then add chicken, dill, lemon zest, and seasoning.
- Serve: Adjust consistency with more broth if desired, garnish with lemon slices, pepper, and dill sprigs.
Notes
- If you prefer a thinner soup, add more chicken broth to adjust the consistency.
- Feel free to add more salt or lemon juice according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg