5 from 11 votes
Avgolemono-Greek Lemon and Egg Soup with Orzo
Avgolemono – Greek Lemon and Egg Soup with Orzo
Prep Time
25 mins
Cook Time
3 hrs
Total Time
3 hrs 25 mins
 
Avgolemono – Greek Lemon and Egg Soup with Orzo is a timeless classic Greek comfort food at it’s finest. Its hearty flavors make it the perfect winter meal combining homemade chicken broth, shredded chicken, orzo, carrots, onions, garlic, and fresh asparagus with a thick creamy lemony soup base made from adding eggs and lemon juice to thicken the Avgolemono Soup.
Course: Soup
Cuisine: Greek
Keyword: chicken, Lemon, Orzo, Soup
Servings: 8
Author: hmccallum
Ingredients
  • 10 cups of water
  • 5 uncooked chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup uncooked orzo
  • 1 tablespoon of olive oil +1 teaspoon
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 large carrot shredded
  • 5 large eggs at room temperature
  • 1/4 to 1/2 cup fresh lemon juice
  • 2 cups of cut fresh asparagus spear tips
  • 3 tablespoons of chopped dill
  • Sliced lemons for serving
Instructions
  1. Place 9 cups of water in a dutch oven over medium-high heat, add 5 uncooked chicken thighs, kosher salt, and fresh ground black pepper, cook about 2 hours and 30 minutes. Then remove chicken and place on a platter to cool. Skim the top of the broth to remove excess oil. An easy method to remove the fat from the broth is to place the broth in the refrigerator for 1 hour before skimming the top to remove the fat.
  2. Meanwhile, remove the chicken meat from the thighs and shred it. Reserve till needed
  3. Cook the orzo according to the package directions. Drain, coat with 1 teaspoon of olive oil and reserve till needed.
  4. Cook the onions, shredded carrot, minced garlic in 1 tablespoon of olive oil, season with kosher salt, and freshly ground black pepper over medium heat, stirring occasionally until the onions have softened, about 5-7 minutes.
  5. Next, add the skimmed homemade chicken broth and shredded chicken back to the Dutch Oven with the onions, carrots, and garlic. Simmer in broth about 20 minutes then add the asparagus tips and lightly simmer 5 minutes.
  6. Remove about 1 cup of the hot chicken broth in glass or metal measuring cup.
  7. Beat the eggs and the lemon juice in a glass bowl. Very slowly add the hot reserved chicken broth, whisking constantly. Stir back into the very slowly soup.
  8. Stir in the cooked orzo and dill, cook on very low heat about 5-7 minutes careful not to let it bubble, stirring frequently.
  9. Serve immediately, garnished with sliced lemon.