Greek Avgolemono Soup with Chicken, Lemon, and Orzo
Experience the ultimate comfort food with this Greek Avgolemono soup. This classic Mediterranean dish features tender chicken, delicate orzo, and a luxurious, velvety broth created by a traditional lemon-egg tempering technique. It is bright, zesty, and incredibly creamy without the need for any dairy, making it a sophisticated yet approachable meal for any weeknight.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
- Diet: Dairy-Free
Ingredients
2 tablespoons extra virgin olive oil
4 chicken thighs, bone-in and skin-on
1 large yellow onion, finely diced
2 celery stalks, finely chopped
2 garlic cloves, minced
2 sprigs dried mountain oregano
8 cups high-quality chicken broth
Juice of 3 fresh lemons
Zest of 1 lemon
3 large eggs
200 grams (1 cup) orzo pasta
Fresh dill for garnish
Crusty bread for serving
Instructions
Season chicken thighs with salt and pepper.
Heat olive oil in a large pot and sear chicken thighs until skin is browned and crisp; remove and set aside.
In the same pot, sauté onion, celery, and garlic until soft.
Add oregano and pour in the chicken broth, then return chicken to the pot and simmer until fully cooked, about 20 minutes.
Remove chicken, shred the meat, and return to the pot.
Add orzo to the simmering broth and cook for 8-10 minutes until tender.
In a separate bowl, whisk eggs with lemon juice and zest until frothy.
Slowly temper the eggs by whisking in a ladle of hot broth, then pour the mixture back into the soup, stirring constantly until thickened.
Garnish with fresh dill and serve warm with crusty bread.
Notes
Ensure you temper the egg mixture slowly with the hot broth to prevent curdling. Use bone-in chicken for the best flavor, but boneless can be substituted for convenience. Store leftovers in the refrigerator for up to 3 days, though the orzo may absorb liquid over time.