Avgolemono (Greek Lemon Chicken Soup) | The Kitchn

chicken

🥗Healthier: turkey

💰Cheaper: vegetable broth

Turkey is leaner while vegetable broth is cost-effective and vegetarian.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is a nutritious alternative, while barley is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice can provide a similar tang, while vinegar is very economical.

Simmer chicken thighs in cold water with quartered onion, black peppercorns, and kosher salt until fully cooked.

Remove chicken from pot and let cool before shredding.

Strain the broth and return it to the pot.

Add dried orzo to the broth and cook until tender, according to package instructions.

Whisk together eggs and lemon juice in a bowl until frothy.

Temper the egg mixture by slowly adding a ladle of hot broth, whisking constantly.

Gradually stir the tempered egg mixture back into the pot of broth and orzo.

Heat gently, stirring continuously, until the soup thickens slightly.

Add shredded chicken back to the pot and stir to combine.

Season with freshly ground black pepper to taste.

Garnish with thinly sliced lemon and fresh dill or oregano before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens