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Greek Lemon and Chicken Soup (Avgolemono)
Ingredients
  • 2 tablespoons olive oil
  • ½ medium carrot, diced
  • ½ medium red onion, diced
  • ½ stalk celery, diced
  • 1 clove garlic, minced
  • 2 (32 ounce) cartons chicken broth
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • 1 ½ cups shredded cooked chicken
  • 1 cup orzo pasta
  • 4 large eggs, at room temperature
  • 2 medium lemons, zested and juiced, divided
  • ½ teaspoon chicken bouillon powder, or more to taste
  • 3 dashes hot pepper sauce
  • salt and ground black pepper to taste
Steps
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