Greek Avgolemono Soup with Chicken, Lemon and Orzo

Bring a little sunshine to your table with this comforting Greek classic. Velvety from eggs and vibrant with lemon, it’s a nourishing bowl that feels like pure warmth. Pair it with Iron Kettle sourdough and a splash of our House Blend EVOO for true Mediterranean comfort.

INGREDIENTS

30 ml (2 tbsp) House Blend Extra Virgin Olive Oil 
4 boneless, skinless chicken breast 
1 yellow onion, finely chopped 
2 celery stalks, diced 
2 garlic cloves, finely chopped 
A few sprigs of La Belle Excuse Mountain Oregano Dried on Stem 
8 cups chicken bone broth 
Juice of 3 lemons 
Zest of 1 lemon 
3 eggs 
200 g (1 cup) orzo  
Bread, for serving 

INSTRUCTIONS

Season the chicken breasts with salt and pepper. Heat the olive oil in a large pot over medium-high heat. Sear the chicken for 2-3 minutes on each side, then remove and set aside. 
In the same pot, add the onion, season with salt and pepper, and cook for 2-3 minutes. 
Add the celery, garlic, and oregano. Rub the oregano stems between your hands to release the leaves while keeping the stems intact. Cook for another 2-3 minutes. 
Pour in the chicken broth and return the chicken thighs to the pot. Bring to a boil, then reduce the heat, cover, and let it simmer for 15-20 minutes. 
Remove the chicken from the pot, shred it, and set aside. 
Add the orzo to the pot, increase the heat, and cook for 8 minutes (or cook the orzo separately and add just before serving). 
Meanwhile, in a bowl, whisk together the eggs, lemon juice, and lemon zest. Gradually add about 1 cup of the hot broth to temper the egg mixture. 
Slowly pour the tempered egg mixture back into the soup, stirring constantly. Let it simmer on low heat for 1-2 minutes. Add the shredded chicken back to the pot. 
Serve with fresh bread, and a drizzle of olive oil.