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Greek Lemon and Chicken Soup (Avgolemono)
Greek Lemon and Chicken Soup (Avgolemono)
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Rich, creamy Greek chicken soup with orzo and lemon, featuring luscious tempered eggs.
Ingredients:
  • 2 tablespoons olive oil
  • 0.5 medium carrot, diced
  • 0.5 medium red onion, diced
  • 0.5 stalk celery, diced
  • 1 clove garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 1 teaspoon dried parsley
  • 0.5 teaspoon dried oregano
  • 1.5 cups shredded cooked chicken
  • 1 cup orzo pasta
  • 4 large eggs, at room temperature
  • 2 medium lemons, zested and juiced, divided
  • 0.5 teaspoon chicken bouillon powder, or more to taste
  • 3 dashes hot pepper sauce
  • salt and ground black pepper to taste
Instructions:
  • In a large soup pot over medium-low heat, heat oil. Add carrot, onion, and celery and sauté until vegetables soften and turn translucent, stirring constantly, for 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Pour in the rich and flavorful chicken broth along with the fragrant parsley and oregano. Turn up the heat to create a delightful sizzle and bring the mixture to a lively boil. Gently stir in the chicken and orzo, then lower the heat to a gentle simmer.
  • Whisk eggs in a heat-safe bowl or glass measuring cup, then combine with lemon juice until smooth.
  • Gradually whisk in hot broth to the egg mixture, ensuring to whisk quickly to prevent scrambling. Continue this process a few times until the egg mixture is steaming. Then, pour the egg mixture slowly into the saucepan and whisk until well combined.
  • Stir in half of the lemon zest into the soup, setting aside the rest for later use. Taste the soup and adjust by adding chicken bouillon if too lemony. Season with hot pepper sauce, salt, and pepper. Cook until orzo is al dente, about 5 minutes more. Serve hot.

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