Ingredients:

For the Soup:

2 tablespoons olive oil
1 small onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon ground turmeric (optional, adds color & depth)
6 cups chicken broth (preferably low-sodium)
2 cups cooked shredded chicken (rotisserie works well)
1 cup orzo or rice (long-grain or jasmine recommended if using rice)
2 large eggs
Juice of 2 lemons, freshly squeezed
Salt and black pepper, to taste
Fresh dill, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Preparation:

Step 1: Sauté the Aromatics

In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add chopped onion and diced celery. Cook for about 3-4 minutes until vegetables begin to soften and the onions are translucent. Add in the minced garlic, and sauté for another 1 minute until fragrant.

Step 2: Add Seasonings

Sprinkle in 1 teaspoon dried oregano, ½ teaspoon turmeric (if using), a pinch of salt, and freshly ground black pepper. Stir well to coat the aromatics with the spices and allow them to toast slightly for enhanced flavor.

Step 3: Pour in Broth and Simmer

Add 6 cups of chicken broth to the pot and bring it to a gentle boil. Once boiling, reduce heat to a medium-low simmer.

Step 4: Cook the Orzo or Rice

Add 1 cup of orzo or rice to the simmering broth. Cook uncovered for 10–12 minutes (or according to package directions), until the grains are tender but not mushy.

Step 5: Add Cooked Chicken

Once the orzo or rice is cooked, stir in the shredded cooked chicken. Let it heat through for 2–3 minutes, stirring occasionally.

Step 6: Prepare the Lemon-Egg Mixture (Avgolemono)

In a medium mixing bowl, whisk together the eggs and the freshly squeezed lemon juice until fully combined and smooth. This will be the foundation of your silky avgolemono sauce.

Step 7: Temper the Eggs

To avoid curdling, you must temper the eggs. Slowly ladle 1 cup of hot broth from the soup into the egg-lemon mixture while whisking constantly. This step is crucial for integrating the eggs without scrambling them.

Step 8: Combine Egg Mixture with Soup

Slowly pour the tempered egg-lemon mixture back into the soup pot, whisking continuously. The broth will become creamy and slightly thickened with a golden hue.

Step 9: Final Simmer and Seasoning

Let the soup simmer over low heat for about 2 minutes to allow everything to meld. Do not boil after adding the egg mixture, as this can cause it to separate. Taste and adjust salt and pepper to your preference.

Step 10: Garnish and Serve

Ladle soup into bowls and garnish with fresh chopped dill. Serve hot with lemon wedges on the side for an extra burst of citrus if desired.

Notes

Cooking Note:

Tempering the egg mixture properly is critical. If added too quickly or at too high a temperature, the eggs will scramble, ruining the creamy consistency.
This soup thickens slightly as it sits, so if reheating, add a bit of water or broth to restore its silky texture.
Orzo tends to absorb liquid over time—if using leftovers, keep a little extra broth on hand.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner

Nutrition

Calories: 320 kcal
Sugar: 2g
Sodium: 650mg
Carbohydrates: 25g
Fiber: 2g
Protein: 22g