Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Greek Lemon and Chicken Soup (Avgolemono) 4.8 (26) 24 Reviews 7 Photos A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita. Submitted by yoyomofo Published on January 13, 2021 Save Rate Print Share Close Add Photo 7 7 7 7 Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 tablespoons olive oil ½ medium carrot, diced ½ medium red onion, diced ½ stalk celery, diced 1 clove garlic, minced 2 (32 ounce) cartons chicken broth 1 teaspoon dried parsley ½ teaspoon dried oregano 1 ½ cups shredded cooked chicken 1 cup orzo pasta 4 large eggs, at room temperature 2 medium lemons, zested and juiced, divided ½ teaspoon chicken bouillon powder, or more to taste 3 dashes hot pepper sauce salt and ground black pepper to taste Directions Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer. Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined. Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated. Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately. Cook's Notes: I prefer to use orzo but you can substitute rice if you please. Recipe is quite forgiving if you're short on ingredients and can easily be halved. I prefer Knorr(R) chicken stock pot gels, but powder or cubes will work. I Made It Print Nutrition Facts (per serving) 233 Calories 9g Fat 24g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 233 % Daily Value * Total Fat 9g 11% Saturated Fat 2g 10% Cholesterol 118mg 39% Sodium 1164mg 51% Total Carbohydrate 24g 9% Dietary Fiber 2g 8% Total Sugars 3g Protein 15g 31% Vitamin C 21mg 23% Calcium 44mg 3% Iron 2mg 10% Potassium 188mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.