Avgolemono Soup


– 2 tablespoons extra virgin olive oil – 1 cup chopped onion – 1/2 cup orzo, or rice – 5 cups chicken stock – 1 cup water

– 1 teaspoon Kosher salt, plus more to taste – 1 pound skinless chicken breast, diced – 3 large egg – 3 tablespoons lemon juice – Fresh parsley, for garnish


Step 1 Saute the onions: 

In a medium saucepan, heat the olive oil and sauté the onion over medium-high heat for 4 to 5 minutes, until tender and transparent.

Step 2 Cook the orzo or rice: 

While the onion cooks, bring another pot of salted water to a boil, then add the orzo or rice. Cook according to the package directions. 

Step 3 Add the chicken stock to the onion:

When the onion is done, add the chicken stock, water, and salt and bring to a low simmer. 

Step 4 Drain the orzo or rice and add to the stock and onion:

When the orzo or rice is about done—firm but largely cooked—drain the boiling water and combine with the chicken stock. 

Step 5 Add the diced chicken breast:

Allow the chicken to simmer for 5 to 8 minutes before tasting the soup and adding extra salt or pepper as needed. Pull a chunk of chicken and ensure there is no pink remaining within. If not, continue cooking until the chicken is fully done. 

Step 6 Temper the eggs:

In a mixing dish, whisk together the eggs. Add lemon juice to the eggs while whisking continually. Before adding the egg and lemon combination to the soup, temper the eggs.   

Step 7 Whisk the tempered eggs into soup and serve:

Turn off the heat in the soup. Whisk the soup with one hand while pouring the heated egg-lemon mixture into the other. 


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