Greek Lemon Chicken Soup
A bright, silky avgolemono-style soup featuring lemon, egg, shredded chicken, and orzo for a comforting yet light meal.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Rotisserie or poached works.
- 6 cups chicken broth Homemade or low-sodium store-bought.
- 3 large eggs For the avgolemono mixture.
- 1/2 cup fresh lemon juice About 2–3 lemons.
- 1/4 cup olive oil Adds richness.
- 1 cup orzo or rice Orzo gives a traditional texture.
- 2 cups fresh spinach, roughly chopped Added for nutrition and color.
- Salt and freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
Preparation
- Bring 6 cups of chicken broth to a gentle boil in a large pot.
- Add 1 cup of orzo or rice. Cook according to package instructions until tender, stirring occasionally.
- While the grain cooks, whisk 3 large eggs with 1/2 cup fresh lemon juice in a medium bowl until smooth.
- Temper the eggs by adding 1 cup of hot broth into the egg-lemon mixture while whisking constantly.
Cooking
- Reduce the pot heat to low. Slowly whisk the tempered egg-lemon mixture back into the pot.
- Keep the soup just shy of a boil until it thickens slightly and becomes glossy, avoiding boiling to prevent curdling.
- Stir in the shredded chicken and chopped spinach. Cook for 1–2 minutes until the spinach wilts and the chicken is heated through.
- Remove from heat, stir in 1/4 cup olive oil, and season with salt and pepper to taste.
- Serve warm, garnished with chopped fresh parsley.
Notes
Cool and refrigerate leftovers for 3–4 days. Reheat gently over low heat. For gluten-free, use small rice or gluten-free pasta. Adjust lemon to taste for less tart soup.
Per serving: 34g net carbs, 38g protein, 21g fat, 493 calories. Calculated from the ingredient list.