Instructions:
- In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned. Remove chicken from the pot and set aside.
- In the same pot, add chopped onions, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
- Pour in chicken broth and bring the soup to a simmer.
- Add orzo pasta to the pot and cook until tender, following the package instructions.
- In a separate bowl, whisk together eggs and lemon juice until well combined.
- Slowly ladle a cup of hot broth from the pot into the egg-lemon mixture, whisking continuously to temper the eggs.
- Gradually pour the egg-lemon mixture back into the pot, stirring constantly. This creates a creamy and lemony Avgolemono broth.
- Return the cooked chicken to the pot and heat through. Season with salt and pepper to taste.
- Serve the Greek Lemon Chicken Soup hot, garnished with fresh dill.
Nutritional Information (per serving):
- Calories: ~300 kcal
- Total Fat: ~10g
- Saturated Fat: ~2g
- Unsaturated Fat: ~6g
- Cholesterol: ~150mg
- Sodium: ~1200mg
- Total Carbohydrates: ~22g
- Dietary Fiber: ~3g
- Sugars: ~3g
- Protein: ~25g
Note: Nutritional values are approximate and may vary based on specific ingredients and brands used.
This Greek Lemon Chicken Soup, Avgolemono, offers a burst of Mediterranean flavors with the combination of lemony brightness, tender chicken, and comforting orzo pasta. Adjust quantities based on personal preferences and dietary needs.
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