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Avgolemono (Greek lemon chicken orzo soup)

Prep30 min
Cook40 min
Total1h 10m
Servings8
DifficultyEasy
Ingredients
  • 2 chicken breast
  • 6 cups chicken broth (or water)
  • 1/2 cup orzo pasta
  • 1/2 lemon juice
  • 2 medium carrots (finely chopped)
  • 1 tablespoon oregano
  • salt
  • black pepper
  • 2 eggs
  • 1/2 cup corn (optional)
  • 1 medium onion (chopped finely)
  • 4 gloves garlic (chopped finely)

Instructions

  1. 1

    In a pot, bring the broth to a boil. Add the chicken and cook for about 15–20 minutes until fully done. Remove the chicken, shred it, and set aside.

  2. 2

    Add chopped carrots, corn, onion, garlic and oregano to the broth. Let it simmer for 5–7 minutes.

  3. 3

    Add the orzo pasta and cook until tender (about 8–10 minutes).

  4. 4

    Add the shredded chicken back into the pot. Lower the heat—this is important.

  5. 5

    In a bowl, whisk the eggs and lemon juice together.

  6. 6

    Slowly add a ladle of hot broth into the egg mixture while whisking constantly. Repeat once or twice this prevents scrambling.

  7. 7

    Slowly pour the tempered mixture back into the pot while stirring gently. Do not boil after this just warm it through.

  8. 8

    Add salt and pepper to taste. Garnish with parsley if you like.

Chef's Notes

The richness comes from a technique where eggs are slowly mixed with hot broth and lemon juice this creates a smooth, velvety texture naturally. It’s an old-school method that takes a bit of skill, because if you rush it, the eggs scramble. Even more interesting this technique dates back centuries and was used long before modern cream-based soups became popular. It’s a classic example of how traditional cooking achieved richness with simple, natural ingredients.

Tags

greekSouphealthyeasy