Avgolemono - Lemon, Chicken and Orzo Soup
Tasty, Filling, with a bright, silky, mouth watering taste
Ingredients
- 1 Cup Carrots Peeled, Minced
- 1 ea Sweet Onion Peeled, Minced
- 1 Cup Celery Minced
- 2 cloves Garlic Peeled, Minced
- 8 cup Chicken Broth / Stock Low Sodium Please
- 1 cup Orzo
- 8 Oz Cooked Chicken Meat Shredded
- 1/2 Cup Lemon Juice Zest first and use zest as a garnish
- 2 ea Jumbo Eggs
- 2 ea Bay Leaves
- Salt and Pepper To taste
Instructions
- Add 1 tbsp olive oil to a large saucepan, heat over medium high until oil shimmers
- Add mirepoix, and saute until the veggies are softened (~3-5 minutes), add garlic and stir until fragrant
- Add chicken broth / stock and bring to a boil, add bay leaves, orzo
- Drop heat to low and simmer for ~7-10 minutes, until orzo is tender (see package directions for orzo)
- Stir in shredded chicken.
- In a mixing bowl, whisk lemon juice and eggs. Temper the eggs and add to broth.
- Taste, Season, Balance Flavor
- Remove from heat, and serve. Using zest from the lemon as garnish.
Notes
I seem to be down memory lane these days.
This soup was always a treat in the greek spot next to my apt.
I'd serve with a greek side salad, some warm pita bread, and maybe some toasted garlic croutons.
One can use rice in place of the orzi, but it will take longer to cook tender, ~20 minutes
Now some will go straight to the chicken breast for this, I'll head to the legs and thighs, much more flavor, and IF you are using my favorite cheat, (store roasted chicken), will be more juicy.
Nutrition
Calories: 476kcalCarbohydrates: 68gProtein: 34gFat: 8gSaturated Fat: 2gCholesterol: 44mgSodium: 232mgPotassium: 902mgFiber: 4gSugar: 5gVitamin A: 5483IUVitamin C: 15mgCalcium: 65mgIron: 3mg
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