Greek lemon chicken soup with orzo (Avgolemono) is a traditional Greek soup that combines the tangy flavors of lemon and eggs with the heartiness of orzo pasta. Perfect for cold nights when you need something hearty and filling, this classic Greek recipe is sure to become a favorite in your household!
Place the chicken thighs in a large pot with the red onion, peeled and halved, and the carrots, peeled and finely chopped. Season well and add the water, adding more if needed to make sure the chicken pieces are completely covered. Bring to the boil before reducing the heat to low. Allow to simmer with the lid on for 30 minutes.
Remove the chicken thighs from the pan and set aside. Check the seasoning and add more salt and pepper to the soup if needed. Add the orzo and turn the heat up to medium. Cook with the lid on for another 15 minutes, or until the pasta is just tender.
Meanwhile, once the chicken is cool enough to touch discard the skins and shred the meat from the bone, returning the bones to the pot as soon as you can.
Once the orzo is tender, remove the chicken bones and red onion, and remove 3-4 ladles of hot soup from the pot into a jug, using a sieve to leave any carrot or orzo pieces behind.
Whisk the eggs until just frothy and then whisk in the lemon juice. Whisking constantly, slowly pour the hot soup into the egg mixture until loose, light and creamy. Then slowly whisk it back into the soup pot.
Return the shredded chicken to the soup. Add a little more water if needed, and check the seasoning again. Once the chicken has warmed through remove from the heat and stir through the chopped dill before serving.
Keywords: Greek lemon chicken soup with orzo, Avgolemono with orzo
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