Description
This classic Greek Chicken Soup with Lemon and Orzo is a comforting and flavorful dish combining tender chicken breasts simmered in a savory broth with aromatic herbs, fresh lemon juice, and delicate orzo pasta. The soup is thickened with a traditional egg-lemon mixture called avgolemono, resulting in a creamy, tangy finish that is both nourishing and satisfying. Perfect for a cozy meal or when seeking a wholesome soup with Mediterranean flair.
Ingredients
Scale
Chicken and Broth
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 6 cups chicken broth
- 1 1/2 cups water
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
Seasonings and Pasta
- 1 cup orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Egg-Lemon Mixture
- 3 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
Fresh Herbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Heat Olive Oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Onion: Add the diced onion to the pot and cook for 4-5 minutes until softened and translucent, releasing its natural sweetness.
- Add Garlic: Stir in the minced garlic and cook for 1 minute, ensuring it doesn’t burn to maintain its aromatic flavor.
- Add Carrot and Celery: Incorporate the diced carrot and celery, cooking for 5 more minutes while stirring occasionally to develop their flavors.
- Add Broth and Water: Pour in the chicken broth and water, then bring the mixture to a boil over high heat.
- Cook Chicken: Once boiling, lower the heat to medium-low and submerge the chicken breasts, simmering them for 20-25 minutes until fully cooked and no longer pink inside.
- Remove Chicken: Take the cooked chicken breasts out of the pot and let them cool slightly for easier shredding.
- Add Orzo and Seasonings: To the simmering broth, add the orzo pasta, dried oregano, salt, black pepper, and red pepper flakes.
- Simmer Orzo: Cook the soup for another 8-10 minutes until the orzo is tender but not mushy.
- Shred Chicken: Shred the cooled chicken into bite-sized pieces using two forks.
- Return Chicken to Soup: Add the shredded chicken back into the pot and stir well to combine.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until smooth and fully incorporated.
- Temper Eggs: Slowly add a small amount of hot broth to the egg mixture while whisking constantly to gradually warm the eggs and prevent curdling.
- Incorporate Egg Mixture: Continue adding broth gradually into the egg mixture, whisking continuously until the mixture is warm.
- Combine Mixture into Soup: Slowly pour the tempered egg mixture into the soup pot while stirring constantly to avoid scrambling the eggs.
- Thicken Soup: Raise the heat to medium and stir the soup for 2-3 minutes, allowing the avgolemono to thicken the broth slightly.
- Add Fresh Herbs: Remove the pot from heat and mix in chopped parsley and dill to bring fresh herbal notes.
- Adjust Seasoning: Taste the soup and add extra salt, pepper, or lemon juice if needed to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish optionally with additional parsley or dill for a vibrant presentation.
Notes
- To avoid curdling of eggs, temper them slowly by adding hot broth in increments while whisking.
- Use fresh lemon juice and zest for the best bright, tangy flavor that characterizes avgolemono soup.
- Orzo can be substituted with other small pasta shapes if preferred.
- Leftover soup can be refrigerated up to 3 days; reheat gently to preserve texture.
- Adding fresh herbs at the end ensures their flavors stay vibrant and fresh.
