Greek · Lunch
Lemon Chicken Egg Soup
Greek egg-lemon chicken soup built on shredded chicken breast and orzo, thickened with tempered eggs and fresh lemon juice, finished with dill. Extra chicken and cannellini beans raise the protein well above classic avgolemono without altering its citrus-forward, silky character.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
63.2gProtein
13.9gFat
33.8gCarbs
3.2gSugar
6.9gFiber
1380mgSodium
446mgChol
3.4gSat Fat
1150mgPotassium
140mgCalcium
4.8mgIron
0.9mcgVitamin B12
14mgVitamin C
Goes well with
Crisp white wine (Sauvignon Blanc or Pinot Grigio)
local
Greek Coffee (Elliniko)
international
protein-rich
high-fiber
gluten-free
high-protein
Instructions
1
Prep
Poach chicken breast in simmering water over medium heat for 12-14 minutes until 165°F internally, then shred with forks.
2
Simmer
Bring chicken stock to a simmer over medium heat, stir in dry orzo, and cook for 8-9 minutes until al dente.
3
Add shredded chicken, drained cannellini beans, and dill to the saucepan and simmer over medium-low heat for 2 minutes until heated through.
4
Whisk the 2 eggs with lemon juice in a separate bowl until pale and frothy, then slowly ladle 1/2 cup hot broth into the mixture while whisking constantly to temper.
5
Plate
Reduce heat to low, stir tempered egg mixture into soup, cook 2-3 minutes stirring until broth thickens, season with salt and pepper, drizzle with olive oil, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g chicken breast
- 3 cups720ml chicken stock
- 44 large eggs
- 1/2 cup120ml fresh lemon juice
- 1/2 cup90g dry orzo
- 1 cup85g, about a third of a 15oz can, drained cannellini beans
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
