Have you heard of Avgolemono before? It’s a soup that has a Greek origin and really all it is is just a simple soup with orzo and a broth made from stock, lemons & eggs to thicken it up! I think I stayed away from it for so long because the idea of eggs in soup just did not appeal to me in the least. I’m weird when it comes to eggs so anytime a recipe calls for them, I’m always a bit hesitant about it. But I’m so happy that I finally took the plunge and made up my own version of this soup, adding in some shredded chicken to give it more protein and make it into more of a meal!
Of course I had to make it all 21 Day Fix friendly too, because, you know, countdown to the wedding is ON so I’m being sure to do my best to stay on point with my nutrition…after all, I’ll be hanging out in a bikini for almost 3 weeks straight! Not to mention, I already KNOW I’ll be indulging quite a bit while I’m there, so I want to be kind to my stomach right now!! Plus, when I made this soup, it was such a rainy, cold & dreary day and so this Avgolemono soup was the absolute PERFECT comfort food. And I really did end up absolutely loving the flavor of the broth!
It’s very light tasting, but at the same time it packs a TON of flavor…I’d say it’s definitely the perfect dish for Spring! Very filling & satisfying, but still healthy so you can keep good eating it too. I mean, soup is totally just one of those foods that truly does warm your soul…and you don’t need all the heavy cream or other not-so-healthy ingredients in order to make it satisfying. In fact, this soup tastes creamy without the addition of any dairy products…woohoo!
And for my 21 Day Fix friends, I made this soup planning on only getting 2 servings out of it, but honestly neither Nick or myself could finish a full serving! Butttttt, if you’re really hungry and up for the challenge, I’d count a serving of this soup as 1.5 red containers and 1 yellow. I served mine with a nice, big side salad in order to make sure I was getting plenty of veggies in the mix as well!
A twist on the traditional Greek lemon & orzo soup
- 1/2 cup uncooked, whole wheat orzo
- 4 cups chicken stock
- 1 cup cooked, shredded chicken
- 3 eggs, whisked well
- Juice of 1 lemon
- Sliced scallions to taste
In a pot, bring the chicken stock to a boil. Add in the orzo and cook until al dente (about 7-8 minutes).
Reduce heat to low and add in the shredded chicken. Allow chicken to warm through. Season to taste with salt if desired. Remove soup from heat.
In another bowl, whisk together the eggs and the lemon juice. Then slowly whisk in one cup of the warm stock into the egg mixture. Then slowly whisk the egg mixture into the soup, being sure to whisk constantly so that the eggs do not scramble.
Ladle warm soup into bowls and top with thinly sliced scallions.