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Delicious Greek lemon chicken soup with orzo, garnished with fresh dill and lemon slices.
Alyssa

Greek Lemon Chicken Soup with Orzo (Avgolemono)

A traditional Greek soup featuring tangy lemon flavors and hearty orzo pasta, perfect for cold nights.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: Dinner
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 6 skin on bone in chicken thighs
  • 1 large red onion
  • 2 carrots
  • salt and freshly ground pepper
  • 5 cups water (1.2 L)
  • 120 g orzo (4 oz)
  • 2 large eggs
  • 1 juiced lemon
  • small handful fresh dill, roughly chopped

Method
 

  1. Place the chicken thighs in a large pot with the red onion and carrots. Season and add water; bring to the boil, reduce heat, and simmer for 30 minutes.
  2. Remove chicken, check seasoning, add orzo, and cook for another 15 minutes until tender.
  3. Once cool, discard skins, shred the meat, and return bones to the pot.
  4. Remove bones and onion, ladle soup into a jug, then whisk eggs and lemon juice together, adding hot soup slowly until creamy.
  5. Whisk egg mixture back into the pot, return shredded chicken, check seasoning, and stir in chopped dill before serving.

Notes

This soup is best served hot and can be garnished with additional dill.