Description
A comforting Greek avgolemono soup with tender chicken, orzo pasta, and a bright lemony egg-thickened broth that’s both rich and refreshing.
Ingredients
Scale
- 1 whole chicken (3–4 pounds), cut into pieces
- 12 cups water
- 2 bay leaves
- 1 large onion, quartered
- 3 carrots, roughly chopped
- 3 celery stalks, roughly chopped
- Salt and black pepper to taste
- 1 cup orzo pasta
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 carrots, diced small
- 2 celery stalks, diced small
Instructions
- 1. Place chicken pieces in a large pot with water, bay leaves, quartered onion, roughly chopped carrots, and celery. Simmer for 1 hour.
- 2. Remove chicken and strain broth. Return clear broth to pot.
- 3. Shred cooled chicken, discarding skin and bones.
- 4. Heat olive oil in pot, cook diced vegetables until softened, about 5-7 minutes.
- 5. Add strained broth back to pot and bring to a boil. Season with salt and pepper.
- 6. Add orzo and cook according to package directions.
- 7. Return shredded chicken to pot and heat through.
- 8. Whisk eggs with lemon juice in a bowl.
- 9. Slowly add 2 cups hot broth to egg mixture, whisking constantly.
- 10. Remove soup from heat and slowly stir in tempered egg mixture.
- 11. Add fresh dill and adjust seasoning to taste.
Notes
Store in refrigerator for up to 3 days. Reheat gently over low heat to prevent egg mixture from separating.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g