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Greek Lemon Chicken Soup (Avgolemono)

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 people
Course: Soup
Cuisine: Greek-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon 15 ml olive oil
  • 1 small yellow onion diced
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 2 garlic cloves minced
  • 1/2 teaspoon dried oregano
  • 6 cups 1.4 L low-sodium chicken broth
  • 2/3 cup about 110 g uncooked orzo pasta
  • 2 1/2 cups about 350 g cooked shredded chicken
  • 2 large eggs
  • 1 large egg yolk
  • 1/4 cup 60 ml fresh lemon juice
  • 1 teaspoon fresh lemon zest
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon black pepper or to taste
  • Salt to taste
  • Extra dill and lemon wedges optional for serving

Equipment

  • Equipment: Large Dutch oven, whisk, mixing bowl, food thermometer

Method
 

  1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5–6 minutes until softened.
  2. Add Aromatics: Stir in garlic and oregano. Cook for 30–60 seconds until fragrant.
  3. Add Broth: Pour in chicken broth and bring to a gentle boil.
  4. Cook Orzo: Add uncooked orzo and simmer for 8–10 minutes, stirring occasionally, until nearly tender.
  5. Add Chicken: Stir in cooked, shredded chicken and simmer for 2–3 minutes, until heated to 165°F (74°C) and the orzo is tender.
  6. Prepare Egg-Lemon Mixture: In a heatproof bowl, whisk together the whole eggs, additional egg yolk, and fresh lemon juice until smooth and slightly frothy.
  7. Temper Eggs: Turn off the heat under the soup. Slowly whisk approximately 1 1/2 cups of hot broth into the egg-lemon mixture, adding it in small portions while whisking constantly.
  8. Make Soup Creamy: Gradually stir the tempered mixture back into the soup. Return to very low heat and stir gently until slightly thickened and the broth reaches 160°F (71°C). Do not boil.
  9. Finish: Remove from heat. Stir in lemon zest, fresh dill, and black pepper. Taste and add salt as needed.
  10. Serve: Ladle into bowls, garnish with extra dill and lemon wedges, and serve warm.

Notes

For the creamiest Greek lemon chicken soup, whisk the eggs thoroughly and slowly temper them with hot broth before adding them to the pot. Never boil the soup after adding the egg mixture. Use fresh lemon juice for the brightest flavor, and add extra broth if the orzo absorbs too much liquid. Refrigerate leftovers promptly and enjoy within 3 days