Greek Lemon Orzo Soup
A light and creamy Greek Lemon Orzo Soup that balances bright citrus notes with savory chicken broth, using the traditional avgolemono technique for a velvety texture.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced small
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 6 cups chicken broth, low sodium recommended
- 1 cup dry orzo pasta, uncooked
- 2 cups cooked chicken, shredded or diced
- 3 large eggs, room temperature
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 2 tablespoons fresh dill, chopped finely
- Salt & pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until soft. Add garlic and cook for 1 more minute.
- Pour in chicken broth and bring to a gentle boil. Stir in orzo pasta and reduce heat to medium-low. Simmer for 8-10 minutes until orzo is tender. Add shredded chicken to warm through.
- In a medium bowl, whisk eggs until frothy. Slowly add lemon juice while whisking. Temper the eggs by gradually whisking in 1 cup of hot broth.
- Turn heat to low and slowly pour the egg mixture back into the pot, stirring constantly. Cook for 2-3 minutes until slightly thickened, without boiling. Stir in dill and season with salt and pepper.
Notes
Use room temperature eggs to prevent curdling. Do not overcook the orzo; aim for al dente. Add lemon zest for extra flavor. Store leftovers in an airtight container for up to 3 days.