Description
A comforting and flavorful Mediterranean-inspired lemon chicken soup, known for its creamy texture and zesty flavor profile. This soup is a perfect blend of tender chicken, orzo (or rice), and a bright lemon-egg broth, garnished with fresh herbs for a finishing touch.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (sliced)
- 2 celery stalks (sliced)
Soup:
- 6 cups chicken broth
- 1/2 cup orzo or rice
- 2 cups cooked shredded chicken
- 2 large eggs
- 1/3 cup fresh lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh dill or parsley for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened. Add garlic and cook briefly.
- Simmer Soup: Pour in chicken broth, oregano, salt, and pepper. Bring to a boil, then add orzo or rice. Simmer until tender.
- Finish Soup: Stir in shredded chicken. Whisk together eggs and lemon juice. Temper with hot broth, then stir into the soup. Cook gently until slightly thickened.
- Serve: Garnish with fresh herbs and serve hot.
Notes
- This is a Greek-inspired avgolemono-style soup.
- For a silkier texture, blend the soup before adding chicken.
- Use rotisserie chicken for easy prep.
