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Bowl of Greek lemon chicken soup with orzo, garnished with dill and lemon
Alyssa

Greek Lemon Chicken Soup with Orzo (Avgolemono)

A comforting traditional Greek soup made with chicken, orzo pasta, and a tangy lemon-egg mixture, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 portions
Course: Soups
Cuisine: Greek
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 6 pieces skin-on bone-in chicken thighs
  • 1 large red onion
  • 2 pieces carrots
  • to taste salt and freshly ground pepper
  • 5 cups water
  • 120 g orzo
  • 2 large eggs
  • 1 lemon juice from
  • small handful fresh dill, roughly chopped

Method
 

  1. Place the chicken thighs in a large pot with the onion and carrots. Season well and cover with water. Bring to a boil, then simmer for 30 minutes.
    1 large red onion, 2 pieces carrots, to taste salt and freshly ground pepper, 5 cups water, 120 g orzo
  2. Remove the chicken, check the seasoning, add orzo, and cook for another 15 minutes.
    2 large eggs
  3. Shred the chicken meat and return bones to the pot.
    1 large red onion
  4. Remove bones and onion, ladle hot soup into eggs and lemon juice, then whisk back into pot.
    2 pieces carrots, 1 lemon juice from
  5. Add shredded chicken back to the pot, check seasoning, and stir in dill before serving.
    1 large red onion, small handful fresh dill, roughly chopped

Notes

Enjoy this comforting soup on a chilly evening!