Greek Chicken Lemon Soup (Avgolemono)

Recipe is linked in the comments. This quick and comforting Greek avgolemono soup is rich, lemony, and ready in about 30 minutes — no whole chicken required.

Who says you can make agolmono in about 30 minutes? Let me show you how to make a Greek chicken and lemon soup. We’re not using a whole chicken, just chicken pieces. Saute for about 3 minutes per side until lightly brown. Add chopped onion, carrots, celery, and potato. Give it a stir. Then go in with good chicken broth. Bring it to a boil and simmer until the chicken is cooked through, 12 to 15 minutes. Now remove the chicken, shred the chicken, and keep it warm and blend the veggies until smooth. Taste and adjust for salt. Then add the orzo and simmer until it’s cooked. For the app goono sauce, whisk lemon juice with cornstarch. Then in a separate bowl, whisk some eggs until frothy. Then add the lemon cornstarch mixture. Slowly whisk in one cup of hot broth to temper. Then when the orzo is done, stir in the avgolmono. Now add the chicken back into the soup and let it warm for just a minute. Serve it in a bowl while it’s hot with a drizzle of good olive oil, some black pepper, and an optional sprinkle of chopped celery leaves. Easy, right?