Avgolemono Soup


1 chicken cut in pieces

Mirepoix (celery, onions and carrots chopped)

1 bay leaf

1 tsp oregano

Extra virgin olive oil


Fresh mint

2 eggs

Juice of 1 lemon

4-5 garlic cloves

Salt and pepper to taste


In a large sauce pan heat oil your oil and sauté the mirepoix. Add garlic and bay leaf, salt and pepper and oregano. Sauté for a few minutes then add 10-12 cups of water and make your stock. After the stock is ready remove all the chicken. Shred 2-3 pieces and add it back to the soup. Now in a separate pan boil your orzo till done. Now in a blender blend 2 eggs, mint and lemon juice. You now need to temper your eggs so add a ladle of your soup to the egg mixture and blend again. Now stir it into the soup. Stirring constantly. You should now have a velvety smooth soup. Add your cooked and drained orzo to your soup. Garnish with a lemon wedge, take a picture share some love and tag me