Easy Rotisserie Chicken Avgolemono Soup
Silky smooth chicken, lemon and rice soup is easy to make a really delicious!
Ingredients
- 1 rotisserie chicken shredded (about 2 cups)
- 6 cups water
- 2 onions peeled
- 2 carrots peeled and cut once
- 2 stalks celery
- 1/4 lemon for the soup stock
- 3 cloves garlic
- 1 tbsp. oregano
- 3 tbsp. powdered chicken stock
- peppercorns
- parsley
- 1 cup orzo pasta
- 2 large eggs
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh or dried dill for garnish optional
Instructions
- Prepare the Chicken:
- Shred the rotisserie chicken, discarding the skin and bones. Set aside
- Make the Broth:
- In a large soup pot, add onions, carrot, celery, garlic, oregano, peppercorns, lemon wedge, parsley, and thyme (optional).
- Simmer for 30 minutes.
- Strain the soup through a fine meshed sieve and return to a clean stock pot
- Reserve the carrots and dice into small cubes.Discard the other vegetables
- Add in the chicken, orzo, and carrots and simmer 20 minutes to allow the orzo to cook through.
- Prepare the Avgolemono Sauce:
- In a mixing bowl, whisk together the eggs and lemon juice until well combined.
- Temper the Eggs:
- Carefully ladle a cup of hot broth from the soup into the egg-lemon mixture, whisking continuously. This tempers the eggs, preventing them from curdling when added to the hot soup.
- Add Avgolemono to Soup:
- Gradually pour the egg-lemon mixture back into the soup, stirring constantly. This adds a creamy texture to the broth.
- Season and Garnish:
- Season the soup with salt and pepper to taste. If desired, add fresh dill for garnish.
- Serve:
- Ladle the Avgolemono Soup into bowls and serve immediately.