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Avgolemono (Greek lemon chicken orzo soup)

Name: Avgolemono (Greek lemon chicken orzo soup)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 servings
Cuisine: Appetizers
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)

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
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
Add chopped carrots, corn, onion, garlic and oregano to the broth. Let it simmer for 5–7 minutes.
3
Add the orzo pasta and cook until tender (about 8–10 minutes).
4
Add the shredded chicken back into the pot. Lower the heat—this is important.
5
In a bowl, whisk the eggs and lemon juice together.
6
Slowly add a ladle of hot broth into the egg mixture while whisking constantly. Repeat once or twice this prevents scrambling.
7
Slowly pour the tempered mixture back into the pot while stirring gently. Do not boil after this just warm it through.
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.

Instructions

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