Description
A warm, creamy Greek soup made with chicken, lemon, eggs, and orzo or rice. This comforting Avgolemono Soup is delicately flavored with dill and parsley, delivering a silky texture and a burst of citrus. Perfect for cozy evenings or when you need something nourishing and fresh.
Ingredients
- 1 whole chicken breast (about 8 ounces), boneless and skinless
- 6 cups chicken broth
- 1/3 cup orzo or long-grain rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 medium carrot, finely diced
- 1 celery stalk, finely diced
- 1 small onion, finely diced
- 1-2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 2 tablespoons fresh parsley, chopped (optional)
- Salt and black pepper to taste
- Lemon slices for garnish
- Olive oil or butter for sautéing (optional)
- Bread slices for serving
Instructions
1. In a large pot, warm a little olive oil or butter on medium heat (optional). Add the diced carrot, celery, onion, and garlic. Stir and cook until soft and fragrant, about 5 minutes.
2. Pour in the chicken broth and add the whole chicken breast. Bring the mixture to a boil, then lower the heat. Let it simmer uncovered for 15-20 minutes or until the chicken is fully cooked.
3. Take the chicken breast out of the pot and set it aside. Add the orzo or rice into the simmering broth. Cook until tender—around 8-10 minutes for orzo or following the package instructions for rice.
4. Shred the cooked chicken into pieces. In a medium bowl, beat the eggs and lemon juice together until combined.
5. Slowly pour about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly to avoid scrambling the eggs. Then, gradually stir this warmed mixture back into the pot.
6. Keep the soup on low heat—do not let it boil after adding the eggs. Add the shredded chicken and stir in chopped dill (and parsley if you’d like). Season with salt and pepper to taste.
7. Ladle the soup into warm bowls. Garnish with lemon slices and a sprinkle of fresh dill. Serve hot with slices of crusty bread.
Notes
To make this dish vegetarian, swap the chicken and chicken broth for chickpeas and vegetable broth.
Orzo provides a classic texture, but long-grain rice works just as well for a gluten-free option.
Do not boil the soup after adding the egg-lemon mixture to preserve its silky texture.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently over low heat.