Creamy Lemon Chicken Avgolemono Soup

In a large pot or Dutch oven, add 2 lbs of chicken breast, 3 chopped carrots, and 2 ribs of diced celery.

Pour 8 cups of chicken stock on top and bring to a boil over medium-high heat.

Reduce the heat to medium-low and simmer covered for 30 minutes or until the chicken breast is cooked through.

Remove the fully cooked chicken and set it aside for about 10 minutes before shredding with two forks.

Return the shredded chicken back to the pot along with 1/2 cup of orzo pasta.

Return the pot to the heat and boil for another 9 minutes or according to your pasta directions.

In a bowl, add the juice from 1 lemon and lemon zest.

Crack in 2 eggs and whisk with the lemon juice until creamy and frothy.

Remove the soup from the heat and temper the egg and lemon mixture by slowly adding about 1 cup of the hot soup broth while constantly whisking.

Slowly pour the tempered mixture into the pot and mix fully into the hot soup until slightly thickened and creamy.

Season the soup with salt and pepper to taste right before serving.

Garnish with a little parsley or fresh dill before serving.

Equipment Needed

Allergens