While falling asleep Friday night, I was hit with an intense craving for avgolemono. Avgolemono is a traditional Greek soup made with eggs and lemons. Our favorite family-owned Greek restaurant adds vegetables and chicken to theirs, though you can always make it without. I’ve wanted to tackle a homemade variety for ages, but never did. Until now.
With rain on the forecast for days on end and temperatures in the low 50s, there was no better time to create this delicious soup at home. We paired ours with a Greek style salad and pita bread for a warm and cozy, mouth watering dinner. I hope you enjoy!
- 2 chicken breasts, seasoned with salt, pepper and garlic powder, cooked then shredded
- 6c chicken broth
- 1 tbsp. kosher salt + more to taste
- 1/2 tbsp. ground black pepper + more to taste
- 1.5 tbsp. dried dill weed + more to taste
- 2 lemons, juice of
- 1.5c orzo pasta
- 3 celery stalked, diced
- 3 large carrots, diced
- 1 small onion, diced
- 1 tbsp. olive oil
- 3 eggs
- Season and cook chicken breasts at 375 degrees for 10-15 minutes, or until cooked through.
- While chicken is cooking, heat olive oil in large skillet over medium-high heat. Add celery and carrots and cook 3 minutes. Add onion and cook another 3-5 minutes or until vegetables are softened. Set aside.
- In a large pot, heat 6c chicken broth over medium-high heat. Once boiling, reduce heat to low and add orzo and vegetables. Simmer until orzo is tender.
- Shred chicken. In a medium bowl whisk together eggs and lemon juice.
- Once orzo is cooked, remove pot from heat to cool. Set aside 1c chicken broth in a medium bowl. Once cooled, slowly add egg mixture and whisk together. Make sure to do this very slowly to avoid egg from curdling. Then add egg mixture to the rest of the chicken broth, again very slowly, whisking continuously.
- Add shredded chicken and seasonings, adjusting seasoning to taste. Enjoy!