Greek Lemon Chicken Orzo Soup
A weeknight take on avgolemono. Silky lemon-egg broth, tender orzo, shredded chicken, and a handful of wilted spinach for color.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 26g
Ingredients
- 6 cup chicken broth
- 2 cup cooked shredded chicken
- ¾ cup orzo pasta
- 2 large eggs
- 2 lemons (juice of)
- 3 cup baby spinach
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp fresh dill, chopped
- 1 tsp kosher salt and black pepper
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the garlic and cook for about a minute, just until fragrant.
- 2
Pour in the broth and bring to a steady simmer. Add the orzo and cook until tender, about 8 minutes.
- 3
Whisk the eggs and lemon juice together in a medium bowl until smooth and pale.
- 4
This is the trick: ladle about a cup of hot broth into the egg mixture in a slow stream while whisking constantly. This tempers the eggs so they don't scramble. Repeat with another half cup of broth.
- 5
Turn the heat to low and pour the tempered egg mixture back into the pot, stirring gently. Stir in the chicken and spinach and cook just until the spinach wilts, about a minute. Do not boil. Season with salt, pepper, and dill.
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