Greek Lemon and Chicken Soup (Avgolemono)

Tempered eggs add a rich, creamy taste to this delicious dairy-free Greek chicken, orzo, and lemon soup.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 233 Calories

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon dried parsley
• salt and ground black pepper to taste
• 4 large eggs, at room temperature
• 2 (32 ounce) cartons chicken broth
• 3 dashes hot pepper sauce
• 1 cup orzo pasta
• 2 medium lemons, zested and juiced, divided
• 0.5 teaspoon dried oregano
• 0.5 stalk celery, diced
• 1.5 cups shredded cooked chicken
• 0.5 medium carrot, diced
• 0.5 medium red onion, diced
• 0.5 teaspoon chicken bouillon powder, or more to taste

Recipe Instructions

Step 1

Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.

Step 2

Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.

Step 3

Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.

Step 4

Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.

Step 5

Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.