Greek Lemon Chicken Soup [ 30 min ]
This Greek Lemon Chicken Soup not only brings a burst of citrus freshness to your palate but also offers the comforting warmth of homemade chicken broth. The Avgolemono soup, a staple in Greek cuisine, is elegantly balanced with tender orzo pasta and aromatic fresh dill, making it a feast for both the eyes and the taste buds. Ideal for a light lunch or a cozy dinner, this soup is a delightful choice for any season, promising a touch of Mediterranean sunshine in every spoonful.
Ingrédients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1/2 cup orzo pasta
- 2 large eggs
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Add the shredded chicken and orzo pasta, reducing heat to medium-low, and cook until the orzo is tender, about 10 minutes.
- In a bowl, whisk together eggs, lemon juice, and lemon zest until combined.
- Slowly ladle a cup of hot soup into the egg mixture, whisking constantly to temper the eggs.
- Gradually pour the egg mixture back into the pot, stirring continuously to prevent curdling.
- Season with salt and black pepper to taste. Serve soup hot, garnished with fresh dill.
Nutrition
Serving: 100gCalories: 290kcalCarbohydrates: 15gProtéines: 25gFat: 12gSucre: 2g
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