This lemony Greek-inspired soup (avgolemono) is both comforting and bright. Its tangy broth, made slightly creamy with eggs, makes it the perfect meal for a weeknight dinner or a make-ahead lunch.
Ingredients
2 tbsp olive oil2 chicken breasts
1 yellow onion, chopped
3 celery stalks, diced
2 medium carrots, diced
5–6 garlic cloves, minced
8 cups chicken broth
2 dried bay leaves
1 cup dry orzo
Zest of 1 lemon
Juice of 1 ½ lemons
2 eggs
½ cup grated parmesan
Pinch of white sugar
Fresh dill, for garnish
Instructions
- Season the chicken breasts with salt. In a large pot over medium-high heat, heat 2 tbsp of olive oil and sear the chicken for 2-3 minutes per side. Set aside on a plate.
- In the same pot, add 1 chopped yellow onion, 3 diced celery stalks, and 2 diced medium carrots. Sauté for 3–4 minutes. Season with salt and add 5–6 minced garlic cloves. Cook for another 2 minutes.
- Add 8 cups of chicken broth, the seared chicken breasts, and 2 dried bay leaves. Season with salt, bring to a boil, then reduce the heat and simmer for about 10-15 minutes or until the chicken is fully cooked.
- Remove the chicken and chop it into small pieces. Set aside 1 cup of soup in a small bowl. Bring the rest of the soup to a boil, then stir in 1 cup of dry orzo. Cook for 8 minutes, until al dente.
- Meanwhile, whisk together the zest of 1 lemon, the juice of 1 ½ lemons with 2 eggs in a bowl until smooth. Slowly add the reserved cup of hot soup to the egg-lemon mixture while whisking constantly to temper.
- Make sure your soup is at low heat and not too hot. Return the chopped chicken to the pot, then stir in the tempered egg-lemon mixture. Cook for about 1 minute.
- Add ½ cup grated parmesan, a pinch of sugar and adjust the seasoning if needed.
- Serve with fresh dill, a drizzle of olive oil and freshly ground pepper.
