Tender chicken, tangy lemon and orzo in a silky Greek broth—bright, comforting, and ready in 45 minutes.
# What You'll Need:
→ Poultry & Broth
01 - 2 boneless, skinless chicken breasts (about 350 g/12 oz)
02 - 6 cups (1.5 L) low-sodium chicken broth
→ Grains & Starch
03 - 1/2 cup (100 g) orzo pasta
→ Vegetables & Aromatics
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 carrot, peeled and diced
07 - 1 stalk celery, diced
→ Avgolemono (Egg-Lemon Mixture)
08 - 2 large eggs
09 - 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
10 - Zest of 1 lemon
→ Seasonings
11 - 1 bay leaf
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper, or to taste
14 - 2 tablespoons chopped fresh dill or parsley (plus more for garnish)
# How to Make It:
01 - In a large pot, combine the chicken breasts and chicken broth. Bring to a gentle boil, then reduce to a simmer. Skim any foam that rises. Add the bay leaf. Cover and simmer for 15–18 minutes, until chicken is cooked through.
02 - Remove chicken from the pot and set aside to cool slightly. Discard the bay leaf.
03 - Add onion, carrot, celery, and garlic to the simmering broth. Cook for 5 minutes, until vegetables begin to soften.
04 - Stir in orzo and cook for 8–10 minutes, until orzo is tender.
05 - While orzo cooks, shred the chicken using two forks.
06 - In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
07 - Slowly ladle about 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
08 - Reduce soup heat to low. Gradually pour the tempered egg mixture into the soup, stirring gently. Do not boil.
09 - Return shredded chicken to the pot. Season with salt and pepper. Stir in fresh dill or parsley.
10 - Serve hot, garnished with extra herbs and lemon wedges if desired.
