Bright, comforting, and packed with fresh flavors, this Greek-inspired avgolemono-style soup features tender chicken, orzo, and a silky lemon-egg broth.
Serves: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
For the Soup Base
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 lb (450g) boneless chicken thighs or breasts
- ¾ cup orzo pasta (or rice)
- 2 bay leaves
- 1 tsp dried oregano
- Salt & pepper to taste
For the Lemon-Egg Sauce (Avgolemono)
- 3 large eggs
- ½ cup fresh lemon juice (about 3 lemons)
- ½ cup hot broth (from the soup)
For Garnish
- Fresh dill or parsley
- Lemon slices
- Crumbled feta (optional)
Instructions
1. Build the Soup Base
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and celery for 5 minutes until softened.
- Add garlic and cook 1 minute until fragrant.
- Pour in broth, add chicken, orzo, bay leaves, and oregano. Bring to a simmer.
- Cook 15 minutes until chicken is done and orzo is tender. Remove chicken and shred.
2. Prepare the Avgolemono
- Whisk eggs and lemon juice in a bowl until frothy.
- Slowly drizzle in ½ cup hot broth while whisking constantly to temper.
3. Finish the Soup
- Remove bay leaves. Reduce heat to low.
- Stir egg-lemon mixture into the soup (do not boil or it may curdle).
- Add shredded chicken back to pot. Season with salt and pepper.
4. Serve
Ladle into bowls and garnish with fresh herbs, lemon slices, and feta if desired.