Lemon Chicken Orzo Soup (Avgolemono)
This bright, comforting, and velvety Greek-inspired soup features tender shredded chicken, orzo pasta, and a rich, silky broth thickened with fresh eggs and bright lemon juice. It is garnished with fresh dill and lemon slices for a refreshing twist.
Ingredients
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Soup Base & Protein:
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1 tablespoon olive oil or butter
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1 medium yellow onion, diced
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2 carrots, diced
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2 stalks celery, diced
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6 cups chicken broth
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2 cups cooked shredded chicken (or 2 chicken breasts boiled and shredded)
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1/2 cup uncooked orzo pasta
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Avgolemono (Egg-Lemon) Thickening Mixture:
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3 large eggs
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Juice of 2 large fresh lemons (about 1/3 cup)
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Seasonings & Garnish:
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Salt and freshly ground black pepper, to taste
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Fresh dill, chopped
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Lemon slices, for serving
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Instructions
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Sauté the Vegetables: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 to 6 minutes until they begin to soften.
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Simmer Broth and Orzo: Pour in the chicken broth and bring to a boil. Stir in the uncooked orzo pasta and reduce the heat to medium-low. Let it simmer uncovered for about 8 to 10 minutes until the orzo is tender.
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Add Chicken: Stir in the shredded chicken and let it heat through for 2 to 3 minutes. Season with salt and black pepper to taste, then remove the pot from the heat.
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Prepare the Egg-Lemon Mixture: In a medium mixing bowl, whisk the eggs vigorously until frothy. Slowly drizzle in the fresh lemon juice while continuing to whisk.
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Temper the Eggs: To prevent the eggs from curdling, slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking constantly.
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Thicken the Soup: Slowly pour the tempered egg-lemon mixture back into the soup pot while stirring continuously. The soup will instantly transform into a rich, velvety broth.
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Serve: Ladle into bowls, and garnish with fresh chopped dill and thin lemon slices on top. Serve warm.
