Greek Lemon and Chicken Soup (Avgolemono) Recipe

Heat oil in a large soup pot over medium-low heat. Add carrot onion and celery. Cook stirring continuously until vegetables start to soften and turn translucent 5 to 10 minutes. Stir in garlic and cook until fragrant about 1 minute.

Add chicken broth parsley and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.

Meanwhile whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.

Slowly add a ladle of hot broth to the egg mixture whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.

Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony add chicken bouillon. Add hot pepper sauce salt and pepper. Cook until orzo is tender yet firm to the bite about 5 more minutes. Serve immediately.