Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth (preferably homemade or low-sodium)
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 cup cooked chicken (shredded or diced)
- 1/2 cup rice (or orzo for a variation)
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- Salt and pepper, to taste
- Fresh parsley or dill for garnish (optional)
Ingredient Highlights
- Chicken Broth: Chicken broth forms the savory base of this soup, adding depth of flavor to the dish. Opt for low-sodium broth if you want to control the salt content.
- Lemon: Fresh lemon juice and zest are the star ingredients that give this soup its signature tangy and refreshing taste.
- Eggs: The eggs are whisked with lemon juice to create the avgolemono (egg-lemon) mixture, which gives the soup a creamy texture without using cream.
- Carrots and Celery: These vegetables add sweetness, crunch, and nutrition to the soup, balancing out the rich and savory broth.
Instructions
Prepare the Soup Base:
- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
- Add the Garlic: Add the minced garlic and sauté for another 30 seconds, until fragrant.
- Add the Broth and Vegetables: Pour in the chicken broth and bring it to a gentle simmer. Add the diced carrots and celery, then cook for 10-12 minutes until the vegetables are tender.
- Add the Chicken and Rice: Stir in the cooked chicken and rice (or orzo). Allow the mixture to simmer for another 8-10 minutes, until the rice is tender and the chicken is heated through.
Prepare the Avgolemono (Egg-Lemon) Mixture:
- Whisk the Eggs and Lemon: In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until smooth and frothy. This mixture will give the soup its creamy texture.
- Temper the Egg Mixture: To avoid curdling the eggs, slowly add a ladle of the hot soup broth into the egg mixture while whisking constantly. This process, called tempering, will gradually warm up the eggs without cooking them.
- Combine the Egg Mixture with the Soup: Once the egg mixture is tempered, slowly pour it back into the soup while stirring constantly. Continue to stir for another 2-3 minutes to ensure the soup thickens slightly and becomes creamy.
Finish the Soup:
- Season the Soup: Taste the soup and add salt and pepper as needed. The lemon will provide a lot of flavor, so adjust the seasoning carefully.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or dill if desired. Serve immediately while hot.
- Prep Time: 10 minutes
Nutrition
- Serving Size: 6
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 20g