Description
This Mediterranean Lemon Chicken Soup, also known as Avgolemono, is a comforting and bright soup featuring tender shredded chicken, orzo, and a luscious lemon-egg mixture that creates a creamy texture without any dairy. Perfect for a cozy meal that’s fresh and nourishing.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric (optional, for color & depth)
Soup Liquid and Protein
- 6 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup orzo or rice
Avgolemono Mixture
- 2 large eggs
- Juice of 2 lemons, freshly squeezed
Seasonings and Garnish
- Salt & black pepper, to taste
- Fresh parsley or dill, chopped, for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 3-4 minutes until softened, releasing their flavors and softening the vegetables.
- Season the Base: Stir in dried oregano, ground turmeric (if using), salt, and black pepper to add depth and warmth to the soup foundation.
- Add Broth and Bring to Boil: Pour in the chicken broth, increasing the heat to bring the mixture to a rolling boil, which helps develop the soup’s base flavor.
- Cook the Orzo or Rice: Add the orzo or rice into the boiling broth, then reduce heat to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally until the pasta or rice is tender and cooked through.
- Add Shredded Chicken: Stir the cooked shredded chicken into the pot, allowing it to warm through, absorbing the soup’s flavors.
- Prepare the Lemon-Egg Mixture (Avgolemono Style): In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until smooth and homogenous.
- Temper the Eggs: Slowly ladle 1 cup of hot broth from the pot into the egg-lemon mixture, whisking continuously to gently raise the temperature of the eggs without curdling them.
- Incorporate the Egg Mixture Into Soup: Gradually pour the tempered egg-lemon mixture back into the soup pot while stirring constantly. This technique creates a creamy, silky texture without cream.
- Finish Cooking: Simmer the soup gently for 2 more minutes without boiling, allowing it to thicken slightly and develop a rich consistency.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley or dill, then serve the soup hot to fully enjoy its bright and comforting flavors.
Notes
- Use rotisserie chicken for a quicker prep and added flavor.
- Turmeric is optional but adds a beautiful golden color and subtle earthiness.
- Tempering the eggs is crucial to prevent scrambling and to ensure a smooth soup.
- Orzo can be substituted with rice or small pasta shapes as desired.
- Do not boil the soup after adding the egg mixture to avoid curdling.
