If you aren’t yet familiar with Avgolemono soup, don’t miss your chance to try this delicious Greek specialty.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 25 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
2 tablespoons extra-virgin olive oil
1 onion, diced
2 pounds boneless, skinless chicken breasts
7 cups low-sodium chicken broth
2 carrots, finely chopped
2 celery stalks, chopped
1 bay leaf
1 1/2 cups orzo pasta
1/2 cup fresh lemon juice (from 3 or 4 lemons)
4 large eggs
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the chicken, broth, carrots, celery, and bay leaf to the pot. Bring to a gentle boil and cook until the chicken is cooked through, about 1 hour. Remove the chicken from the pot, shred the meat with two forks, and return it to the pot.
Return the broth to a boil and add the orzo. Boil until the orzo is cooked according to the package directions.
Measure 2 cups of the broth out of the pan and set aside.
In a small bowl, beat the lemon juice and eggs together. Slowly stir in the reserved broth, whisking Pour the egg mixture into the pot, stirring well.
Taste and season with salt and pepper. Remove the bay leaf.
Ladle into bowls, garnish with lemon wedges, and serve.