Chicken Avgolemono Soup with Orzo

Ingredients

• 1 tbsp Butter
• 1 tbsp Extra virgin olive oil
• 1 Onion (Medium, finely diced)
• 2 Carrots (Medium, peeled and diced small)
• 4 Garlic (Medium cloves, finely minced)
• 1 tbsp Fresh rosemary (Finely chopped)
• 10 cup Low-sodium chicken broth (May need more; additional broth is suggested for a thinner soup)
• 1.5 tsp Kosher salt (Taste and add more if needed)
• 0.75 cup Orzo pasta
• 2 cup Eggs (Large)
• 2 Egg yolks (Large)
• 3 tbsp Fresh lemon juice (Remove the zest from the lemon before juicing; additional lemon juice may be added to taste)
• 2 cup Shredded chicken (Rotisserie or leftover chicken)
• 0.25 cup Fresh dill (Finely chopped)
• Dill sprigs (For garnish)
• 1 Lemon zest (Finely grated zest from a medium lemon)
• Black pepper (Freshly ground, to taste; for serving)
• Lemon slice (For serving; quantity not specified)

Steps

1. 1

   Heat a large stockpot or Dutch oven over medium heat. Add the olive oil and butter, then swirl the pan until the butter has melted.

2. 2

   Add the diced onion and carrots and stir to combine. Cook for 3–4 minutes, until the onion is softened.

3. 3

   Add the minced garlic and chopped rosemary and stir. Cook for another 30 seconds.

4. 4

   Add the chicken broth and kosher salt. Bring the mixture to a boil, then cook for 10 minutes.

5. 5

   Add the orzo and cook for another 8–10 minutes, or until tender. Remove the pot from the heat.

6. 6

   While the broth mixture cooks, whisk the eggs, egg yolks, and lemon juice together in a medium heatproof container until well combined.

7. 7

   When the orzo is tender, slowly drizzle one ladle of hot soup into the egg mixture while whisking continuously. Continue adding several more ladles, whisking, until about 2 cups of soup have been incorporated.

8. 8

   Return the pot to the heat and add the tempered egg mixture. Cook over medium-low heat for 5 minutes, stirring constantly, until the soup is slightly thickened.

9. 9

   Add the shredded chicken, chopped dill, and lemon zest. If you prefer a thinner soup, add more chicken broth.

10. 10

    Taste the soup and add more salt and/or lemon juice if needed.

11. 11

    Serve garnished with lemon slice, freshly ground black pepper, and dill sprigs.

Notes

The source does not specify an exact amount of additional broth, salt, lemon juice, or garnish, and does not state a serving yield. Serving count and prep time are estimates. The listed 10 cups of broth are the starting amount.

Nutrition per serving

• soup
• main
• Greek
• chicken
• lemon
• orzo
• comfort food
• stovetop