Avgolemono with orzo & feta (Greek lemon and egg soup)

Name: Avgolemono with orzo & feta (Greek lemon and egg soup)
Prep time: 40 min
Total time: 40 min
Yield: 2
Cuisine: greek
Ingredients: 2 cups chicken stock; 0.5 cup orzo; 1 lemon; 1 bay leaf; 2 sprigs thyme; 2 cloves garlic; 3.5 oz feta cheese; 1 onion; 2 tsp dill; 2 eggs; 10.6 oz chicken thighs; 4 tbsp olive oil; pepper; salt

Based on 2 ratings

In app

Marlene Kupfer

Food Editor at Kitchen Stories

www.instagram.com/marleneey/?hl=en

"We’ve all heard of Italian Penicillin, but have you tried this Greek classic that’s just as comforting during the cold months – or when you’re battling a sniffly day? Avgolemono, which translates to "egg-lemon," is as straightforward as its name suggests: a velvety soup made with eggs and lemon. The result is a dish that’s simultaneously comforting and refreshing, bringing brightness to grey days. But there’s more to Avgolemono than just those two ingredients. With tender chicken, fragrant herbs, and hearty rice, it’s the perfect upgrade when your standard chicken soup feels a bit too predictable. The best part? Everything comes together in one pot, making it both, simple to prepare, and ideal for feeding a crowd. In this version, I’ve swapped out the rice for orzo, giving the soup a unique texture. For an extra burst of flavor, I like to serve it with marinated feta on the side – but of course, feel free to skip it if that’s not your thing."

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings

MetricImperial

500 ml

100 g

2 sprigs

2 cloves

100 g

10 g

300 g

chicken thighs

4 tbsp

olive oil

pepper

salt

Utensils

cutting board, knife, bowl (small), fine grater, large pot with lid, bowl, whisk, ladle

Nutrition per serving

Cal1088

Fat70 g

Protein52 g

Carb61 g

Step 1/4
- 100 g feta cheese
- 1 lemon
- pepper
- 1 sprig thyme
- 1 tbsp olive oil
- 2 cloves garlic
- 1 onion
- cutting board
- knife
- bowl (small)
- fine grater
Crumble feta into small pieces. Zest and juice the lemon. Set the juice aside for later. In a bowl, mix the feta with lemon zest, pepper, thyme, and olive oil. Set aside to marinate. Meanwhile peel and finely chop onion and garlic.
Step 2/4
- 3 tbsp olive oil
- 100 g orzo
- 300 g chicken thighs
- large pot with lid
Heat olive oil in a large pot. Toast the orzo over medium heat until it turns lightly golden (if desired, add a few strips of lemon zest). Remove the orzo from the pot and set aside. In the same pot, sear the chicken with a bit of olive oil for approx. 2 min. on each side until it turns golden, then remove it.
Step 3/4
- 500 ml chicken stock
- 1 bay leaf
- thyme
- salt
- pepper
Lower the heat and add the onion and garlic, sautéing for approx. 1 min. Deglaze with chicken stock, add the bay leaf and thyme, and season with salt and pepper. Bring the liquid to a boil, then return the chicken to the pot. Cover and let simmer for approx. 15–20 min., until the chicken is fully cooked. Remove the chicken and add the orzo to the broth. Simmer on low heat for approx. 15–18 min., stirring occasionally.
Step 4/4
- 10 g dill
- 2 eggs
- bowl
- whisk
- ladle
Shred the chicken into small pieces using a fork. Once the orzo is ready, return the shredded chicken to the pot (adding a bit more water or broth, if needed). Separate the egg whites from the yolks. Beat the egg whites with a whisk until frothy, then stir in the yolks and add the lemon juice. Take a ladleful of the hot broth and gradually mix it into the egg mixture to temper it. Slowly stir the egg mixture into the soup, making sure to keep stirring continuously. Make sure the soup does not boil at this point to prevent the egg from curdling. Add some fresh dill and season with salt and pepper. Serve with the marinated feta and fresh dill.
Enjoy your meal!