Ingredients
Equipment
Method
- Start by heating a generous amount of olive oil in a large stock pot or Dutch oven over medium heat. Once it’s warm, add the finely diced onion, carrots, and celery. Sauté these aromatics for about 8 to 10 minutes, stirring occasionally until they soften and become fragrant. This step lays the flavor foundation for your Avgolemono Soup.
- Next, add the minced garlic, dried oregano, salt, and black pepper to the pot. Continue to cook for another minute, allowing the garlic to infuse its flavor into the mixture. Then, introduce the bay leaves, chicken, and chicken broth to the pot. The broth should cover the chicken completely; if not, feel free to add more.
- Bring everything to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes. You’ll notice the chicken cooking through and the flavors melding beautifully.
- After 15 minutes, remove the chicken breasts and bay leaves from the pot. Set the chicken aside and add the orzo to the broth. Keep an eye on it and stir often, so the orzo doesn’t stick to the bottom. Cook according to package instructions, usually around 10 minutes.
- While the orzo is cooking, shred the chicken into bite-sized pieces using two forks. Once the orzo is tender, return the shredded chicken to the pot.
- Now, prepare the lemon egg sauce. In a bowl, whisk together the egg yolks and lemon juice. To temper the eggs and prevent them from curdling, take out about 1 cup of the hot soup and slowly pour it over the egg mixture while whisking continuously. This step is crucial for a smooth result.
- Pour the tempered mixture back into the pot with the soup and stir well. Remove the pot from the heat immediately to avoid scrambling the eggs.
- Add in the chopped parsley and dill for an extra layer of flavor. Taste the soup and adjust with more salt and pepper as desired.
- Finally, garnish with more parsley and dill if you like, then serve your Avgolemono Soup hot. Enjoy the comfort and warmth it brings!
Notes
Make sure you don’t skip the tempering the eggs step as it is essential to avoid scrambling. You don’t want to end up with egg drop soup.
For a richer flavor, consider adding 1-2 tablespoons of butter along with the olive oil.
The orzo will soak up some of the liquid so you may need to add some chicken broth when reheating.
Feel free to substitute the orzo with rice; just make sure to rinse it well before cooking.
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze cooled soup for up to 3 months. Pour it into an airtight container, leaving plenty of space at the top for the soup to expand. Or, pour the soup into an ice cube tray, and freeze until solid. Then, transfer the cubes to a sealable bag. Thaw in the fridge overnight.
Reheat leftovers in the microwave or in a pot over medium heat on the stovetop. Avoid boiling, or the eggs will curdle! Add more broth as needed.