Low Sodium Classic Avgolemono Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken breasts or thighs
Perdue Perfect Portions Boneless Skinless All Natural Chicken Breasts Simple Truth Organic Thin Sliced Chicken Breasts Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth All Natural Boneless Skinless Fresh Chicken Breast Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb
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8 cups low-sodium chicken broth
1 medium yellow onion, halved
2 stalks celery, halved crosswise
1 medium carrot, halved crosswise
3 garlic cloves, smashed
1 bay leaf
1 tsp whole black peppercorns
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup orzo

For the avgolemono

3 large eggs
½ cup fresh lemon juice (from about 3 lemons)
¼ tsp ground white pepper

For serving

2 tbsp fresh dill or flat-leaf parsley, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Combine the chicken, broth, onion, celery, carrot, garlic, bay leaf, peppercorns, and 1 tsp kosher salt in a large pot. Bring to a boil over high heat, then reduce to a steady simmer. Cook, skimming any foam that rises to the surface, until the chicken is cooked through and registers 165°F (74°C) at the thickest part not touching bone, about 20–25 minutes.
2
Using tongs, transfer the chicken to a cutting board and let it rest until cool enough to handle. Strain the broth through a fine-mesh sieve back into the pot, discarding the solids (onion, celery, carrot, garlic, bay leaf, and peppercorns). You should have about 7–8 cups of broth.

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