Greek Lemon Chicken Soup (Avgolemono)

20 min
4 servings
$2.96/serving

Perfectly Balance Your Plate

Serve with 2 cups leafy greens and 1 tbsp Epicure Dressing, your choice.

Ingredients

8 cupsNourish Broth

1 cup uncooked orzo or rice

4 eggs

1 tbspGreek Dressing Mix, or your choice Dressing Mix or Dip Mix

4 lemons

1 cup diced cooked chicken

Sea Salt (Grinder), to taste

Black Pepper (Grinder), to taste

Preparation

Pour broth in Multipurpose Pot. Cover; bring to a boil over medium-high heat. Once boiling, add orzo and cook, partially covered, until tender, about 10 min. If using rice, about 20 min. Once cooked, reduce heat and simmer, uncovered.
Meanwhile, in a large bowl, add eggs and dressing mix. Using 2-in-1 Citrus Press, squeeze in juice from lemons. Whisk to combine.
Slowly whisk in 2 cups of hot broth into egg and lemon mixture. This tempers the eggs and prevents curdling.
Whisk the tempered egg mixture into remaining broth.
Add chicken and simmer until heated through, about 2 min. Season with salt and pepper to taste. Serve immediately.

Nutritional Information

Per serving: Calories 320, Fat 8 g (Saturated 2.5 g, Trans 0 g), Cholesterol 265 mg, Sodium 280 mg, Carbohydrate 42 g (Fibre 3 g, Sugars 4 g), Protein 22 g.

Shop This Recipe

Nourish Broth Mix

Greek Dressing Mix

Sea Salt (Grinder)

Black Pepper (Grinder)

Multipurpose Pot - 12 Cup

2-in-1 Citrus Press