Greek Avgolemono Soup Recipe

Make this Greek avgolemono soup recipe in one pot in under an hour for a silky, bright, lemony-tasting comfort food soup!

Prep Time5

Cook Time45

Total Time50

Course: Appetizer, Main Course, Side

Cuisine: Greek

Keyword: avgolemono greek soup recipe, avgolemono soup, avgolemono soup recipe, greek avgolemono soup, greek avgolemono soup recipe

Method: Stove Top

Servings: servings

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
1 onion, 3 carrots, 3 celery stalks
Add the garlic, oregano, salt, and pepper and cook for another minute, then add the bay leaves, chicken, and chicken stock.
3 cloves garlic, 8 cups chicken Broth, 2 bay leaf, 2 teaspoon salt, 1/2 teaspoon black Pepper, 1 teaspoon dried oregano, 1 pound chicken breast
Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes. (was around 18-20 min when took the chicken out)
Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes (according to package instructions), stir often so orzo doesn’t stick.
8 ounces (1 cup) orzo
Shred the chicken with two forks and add it back to the pot.
Prepare the lemon egg sauce while your orzo is cooking: Whisk the egg yolks and lemon juice in a bowl. Take out 2 ladles of soup (about 1 cup) and pour it over the egg-lemon mixture to temper it. Whisk until combined. Add this mix to the pot and remove from heat. NOTE: Make sure you don't skip this tempering the eggs step as it is essential to avoid scrambling/curdling! We don’t want that for this soup!
2 egg yolks, 1/4 cup fresh lemon juice
Stir in the fresh parsley and fresh dill, adjust the salt and pepper as desired, garnish and serve. More salt, pepper, and fresh lemon as desired!
2 tablespoons chopped parsley, 2 tablespoons chopped dill

Notes:

Make sure you don't skip the tempering the eggs step -it's essential to avoid scrambling. You don't want to end up with egg drop soup.
Make the soup creamier and richer by adding 1-2 tablespoons of butter with the olive oil.
The orzo will soak up some of the liquid so you may need to add some chicken broth when reheating.
Feel free to substitute the orzo with rice. Just be sure to rinse the rice well. It helps to soak the rice in water for about 15 minutes or so or until you are able to break one grain of rice easily. The rice will cook quickly and evenly.

Storage:

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze cooled soup for up to 3 months. Pour it into an airtight container, leaving plenty of space at the top for the soup to expand. Or, pour the soup into an ice cube tray, and freeze until solid. Then, transfer the cubes to a sealable bag. Thaw in the fridge overnight.
Reheat leftovers in the microwave or in a pot over medium heat on the stovetop. Avoid boiling, or the eggs will curdle! Add more broth as needed.