Avgolemono Soup (Greek Lemon Chicken)

Greek Lemon Soup(Serves 4)

1 T olive oil
1 medium white onion, diced
1 garlic clove, minced
6 c. chicken broth
½ c. orzo, uncooked
2 medium carrots, chopped
3 eggs, beaten
2 stalks celery, chopped
2 c. cooked, diced chicken
2 large lemons, zested and juiced
Salt to taste

Optional: fresh parsley, feta cheese, red pepper flakes

Heat olive oil in a pan over medium-high heat. Add the onions and garlic and cook until tender, about 3 to 5 minutes. Add the
chicken broth and orzo, bring to a boil, reduce the heat, and simmer until the orzo is cooked, about 15 minutes. Add carrots
to soup. Whisk eggs together in a bowl, and slowly pour 1 cup of the hot broth into the eggs while whisking; slowly whisk
the egg mixture into the soup. Add celery, chicken, lemon juice and zest. Cook to warm, about 5 minutes. Season with salt. Serve with warm, crispy buttered bread and desired toppings.

Submitted by: Jillian Schellhammer, Provider Enrollment, UMass Memorial Medical Center

Amount Per Serving: Calories 467, Total Fat 13 g, Sodium 399 mg, Total Carbohydrates 29 g, Sugars 5 g, Fiber 3 g, Protein 53 g

  1 comment for “Avgolemono Soup (Greek Lemon Chicken)

  1. JoAnn Crain
    March 12, 2018 at 10:13 am

    This soup is delicious. Thanks to Jillian for sharing it with us. A great topping is a little feta cheese.

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