Instructions
Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add onion, garlic, carrot, and celery. Sauté for 3-4 minutes until softened.
Cook the Soup
Pour in the chicken broth and bring to a boil.
Add the rice (or orzo), oregano, salt, and pepper. Reduce heat to a simmer and cook for 15 minutes, or until the rice is tender.
Stir in the shredded chicken and let it warm through for another 3-4 minutes.
Prepare the Avgolemono Mixture
In a medium bowl, whisk the eggs until frothy.
Gradually whisk in the fresh lemon juice.
Slowly add ½ cup of hot broth from the soup to the egg mixture, whisking continuously to temper the eggs (this prevents scrambling).
Slowly pour the egg mixture back into the pot while stirring constantly.
Final Touches & Serve
Simmer (do not boil) for 2-3 more minutes until the soup thickens slightly.
Remove from heat and garnish with fresh parsley or dill.
Serve with lemon slices and crusty bread.
Tips & Variations
Make it heartier – Swap rice for quinoa for extra protein.
Dairy-free & gluten-free – Naturally creamy without cream! Use rice instead of orzo.
Extra lemony? – Add more lemon juice to taste.
Storage – Refrigerate for up to 3 days, but avoid boiling when reheating to preserve the egg texture.
