Quick Avgolemono Orzo And Chicken Soup Recipes

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

Provided by yoyomofo

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

Greek Lemon and Chicken Soup (Avgolemono) image

Steps:

Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g

Ingredients

2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

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Bring broth to a boil in a five-quart pot, covered, over high heat. Add orzo and simmer briskly, still covered, until al dente (a couple minutes shy of package directions). Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into bowl with eggs and lemon juice, whisking constantly with a fork. This process tempers the eggs so they don’t scramble when you add them to the pot.
Stir chicken and spinach into soup pot and simmer for a minute or two until spinach is wilted. Reduce heat until broth is no longer bubbling. Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened. Add salt and pepper to taste and ladle soup into serving bowls.

Quick Avgolemono Orzo And Chicken Soup Recipes

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

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