Greek Lemon Chicken Soup (Avgolemono)

A silky Greek egg-lemon soup that is naturally low-carb and deeply satisfying.

Ingredients

• 8 cups low-sodium chicken broth
• 1.5 lbs boneless skinless chicken breasts
• 3 large eggs
• 1/3 cup fresh lemon juice (about 3 lemons)
• 1/2 cup orzo or rice (optional, omit for low-carb)
• Salt and white pepper to taste
• Fresh dill for garnish
• Lemon slices for garnish

Directions

1. Bring broth to a simmer in a large pot. Add chicken breasts whole.
2. Poach chicken 18-20 minutes until cooked through. Remove and shred with two forks.
3. If using orzo, add to simmering broth and cook per package directions.
4. Whisk eggs in a bowl until frothy, about 2 minutes. Slowly whisk in lemon juice.
5. Ladle 2 cups of hot broth into egg mixture very slowly while whisking constantly to temper.
6. Pour egg mixture back into pot while stirring. Do not boil or eggs will curdle.
7. Add shredded chicken. Season with salt and white pepper. Serve garnished with dill.

Notes

The tempering step is critical — adding hot broth too fast scrambles the eggs. This soup freezes poorly because of the eggs; make fresh.