Avgolemono Soup with Orzo
Avgolemono Soup is a classic Greek comfort food that nourishes both body and soul. This soothing soup combines juicy chicken, plump orzo pasta (or rice), and a rich, velvety broth infused with the bright tang of lemon and the warmth of aromatic spices. As the flavors meld together, each spoonful becomes a harmonious balance of creamy, savory, and citrusy notes, leaving you feeling cozy and content. Even better, it comes together in under 30 minutes!
Equipment
- 1 Large soup pot or dutch oven
- 1 medium mixing bowl
Ingredients
- 1 ½ lbs boneless chicken breast, shredded (or rotisserie)
- 1 cup carrots, small dice
- 1 cup celery, small dice
- 1 cup green onions, sliced (any onions will work)
- 2 cloves garlic, peeled and minced
- 8 cups chicken or vegetable stock
- 1 cup orzo
- 2 bay leaves
- 2 tablespoons minced fresh herbs, dill, rosemary, or parsley work well
- salt and pepper, to taste
- 1 tablespoon olive oil
- ½ cup fresh squeezed lemon juice, about 4 large lemons
- 2 large eggs
Instructions
- Put your soup pot or dutch oven on medium-high heat, while it heats, pound chicken breast to even thickness and salt both sides.
- Once the pot is hot, add oil, then the chicken breast. (If using instant pot, add chicken and set to high pressure, 12 min, natural release 10 min.) Cook until 160℉, about 6 minutes per side. Remove to a plate when finished.1 ½ lbs boneless chicken breast, shredded (or rotisserie), 1 tablespoon olive oil
- While the chicken cooks, wash and prep all vegetables. Set aside green parts of the onions for serving.1 cup carrots, small dice, 1 cup celery, small dice, 1 cup green onions, sliced (any onions will work), 2 cloves garlic, peeled and minced
- Once the chicken is finished, add vegetables and garlic to the pot, cook 6–8 minutes, stirring occasionally until they begin to soften. Make sure to scrape up any brown bits left from the chicken.
- Meanwhile, zest and juice lemons into a medium bowl. Reserve a small amount of zest for garnish.½ cup fresh squeezed lemon juice, about 4 large lemons
- Once vegetables have softened, add stock, bay leaves, herbs, salt and pepper. Bring to a boil. Once boiling, add orzo and cook for 8–10 minutes.8 cups chicken or vegetable stock, 1 cup orzo, 2 bay leaves, 2 tablespoons minced fresh herbs, dill, rosemary, or parsley work well, salt and pepper, to taste
- While the orzo cooks, add eggs to the lemon juice and whisk to combine. Carefully add hot broth, one ladle at a time, while constantly whisking. Add until the lemon egg mixture is steaming. Shred chicken breast.2 large eggs
- Once the orzo is finished, turn off heat, add chicken, then stir in lemon and egg mixture.
- To serve, ladle soup into a bowl, top with lemon zest, green onions, and red pepper flakes, if desired. Enjoy!
Notes
Traditionally, rice is used, but we prefer orzo, feel free to use any long or medium grain rice, adjust cooking time to package instructions.
The reason for slowly adding the broth is to temper the eggs, otherwise they can curdle like scrambled eggs. Slower the better.