Welcome to a culinary journey that will transport your taste buds straight to the heart of Greece! Avgolemono Soup with Chicken, Orzo, and Spinach is not just a dish; it’s a warm embrace in a bowl, perfect for cozy nights or when you need a little comfort food magic. With its rich, velvety broth, tender chicken, and bright notes of lemon, this soup is sure to become a family favorite. Ready to impress your loved ones with a dish that’s both simple and sophisticated? Dive into our recipe and discover the secrets to creating this delightful Greek classic that will leave everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 2 cups fresh spinach
- 3 large eggs
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Fill a large pot with 4 cups of chicken broth and bring to a boil over medium-high heat
- Add orzo pasta to the boiling broth and reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until orzo is tender but not mushy
- While orzo is cooking, shred the cooked chicken into bite-sized pieces and set aside
- In a separate medium bowl, whisk eggs thoroughly until they become light and frothy
- Gradually add lemon juice to the whisked eggs, continuing to whisk to prevent curdling
- When orzo is cooked, reduce heat to low and add shredded chicken to the pot
- Slowly temper the egg-lemon mixture by adding a small amount of hot broth while continuously whisking
- Carefully pour the tempered egg mixture into the pot, stirring constantly to create a creamy consistency
- Add fresh spinach and stir until it wilts, approximately 1-2 minutes
- Season with salt and pepper to taste
- Remove from heat and let sit for 2-3 minutes to allow flavors to meld
- Ladle into bowls and serve immediately while hot
Tips
- Perfectly Cooked Orzo: Keep an eye on the orzo as it cooks! Stir occasionally and taste it a minute or two before the suggested cooking time to ensure it’s tender but still has a slight bite.
- Tempering the Eggs: To avoid scrambling your eggs, temper them slowly by whisking in a little hot broth before adding them to the pot. This gradual process helps achieve that creamy texture without curdling.
- Fresh Ingredients: Use fresh spinach for the best flavor and texture. You can also experiment with other greens like kale or Swiss chard if you want to mix things up!
- Adjusting Flavor: Taste your soup before serving and adjust the seasoning as needed. A little extra lemon juice can brighten the flavors even more, so feel free to add more to suit your palate.
- Serving Suggestions: For an extra touch, serve the soup with a sprinkle of fresh dill or parsley on top, and a slice of crusty bread on the side for dipping.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 150mg
