Instructions:

1. 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.
2. In the same pot, add chopped onions, diced carrots, diced celery, and minced garlic. Sauté until the vegetables are softened.
3. Pour in chicken broth and bring the soup to a simmer.
4. Add orzo pasta to the pot and cook until tender, following the package instructions.
5. In a separate bowl, whisk together eggs and lemon juice until well combined.
6. Slowly ladle a cup of hot broth from the pot into the egg-lemon mixture, whisking continuously to temper the eggs.
7. Gradually pour the egg-lemon mixture back into the pot, stirring constantly. This creates a creamy and lemony Avgolemono broth.
8. Return the cooked chicken to the pot and heat through. Season with salt and pepper to taste.
9. 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.