Greek Lemon Chicken soup with Orzo (Avgolemono)
A comforting Greek chicken soup featuring tender shredded chicken, orzo pasta, and a tangy lemon-egg finish.
Ingredients
Meat
- 6 pieces skin on bone-in chicken thighs
- 1 large red onion
- 2 pieces carrots
- salt and freshly ground pepper seasoning
- 5 cups water
- 120 g orzo
- 2 large eggs
- 1 lemon lemon juice (juice of one lemon)
- small handful fresh dill (roughly chopped)
Instructions
- Simmer chicken, onion, carrots, and water for 30 minutes, then remove chicken and shred.
- Add orzo to the broth and cook until tender, about 15 minutes.
- Discard bones and onion, then ladle hot broth into a bowl and whisk in eggs and lemon juice.
- Slowly pour the egg-lemon mixture back into the soup, stirring constantly.
- Return shredded chicken to the soup, adjust seasoning, and stir in dill before serving.
Notes
Use fresh lemon juice for the best flavor and adjust seasoning to taste.