Tangy Lemon Chicken and Orzo Soup (Avgolemono Style)

Tangy Lemon Chicken and Orzo Soup (Avgolemono Style) ingredients

• 1 tbsp Olive oil
• 1 lb Chicken breast
• 1 medium Yellow onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 8 cups Chicken broth
• 1/2 cup Dried orzo pasta
• 2 tbsp Fresh dill
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 large Eggs
• 1/2 cup Lemon juice

How to make Tangy Lemon Chicken and Orzo Soup (Avgolemono Style)

1. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 lb of diced boneless, skinless chicken breast and cook for 5-7 minutes until lightly browned and cooked through. Remove the chicken from the pot and set aside.
2. Add 1 medium chopped yellow onion, 2 diced carrots, and 2 diced celery stalks to the same pot, adding a splash more oil if needed. Sauté for 6-8 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 8 cups of low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Bring the broth to a boil, then add 1/2 cup of dried orzo pasta.
5. Reduce the heat to medium-low and simmer the soup for 8-10 minutes, or until the orzo is al dente. Return the cooked chicken to the pot.
6. While the orzo cooks, prepare the avgolemono sauce: In a medium bowl, whisk together 2 large eggs until light and frothy. Gradually whisk in 1/2 cup of fresh squeezed lemon juice until well combined.
7. Carefully temper the egg-lemon mixture: Slowly ladle about 1 to 1.5 cups of the hot soup broth into the egg mixture, whisking constantly and vigorously to prevent the eggs from scrambling.
8. Gradually pour the tempered avgolemono mixture back into the pot of soup, stirring constantly. Cook on very low heat for 2-3 minutes, stirring continuously, until the soup slightly thickens. *Do not allow the soup to boil after adding the avgolemono, or the eggs will curdle.*
9. Stir in 2 tablespoons of fresh chopped dill. Season the soup with 1 teaspoon of salt and 1/2 teaspoon of black pepper, adjusting to taste.
10. Ladle the warm, tangy soup into bowls. Garnish with additional fresh dill before serving.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.