Greek chicken soup.  Thick and lemony, yum.  So easy to make, you’ll thank me.

Avgolemono, adapted from Dinner, A Love Story

Side dishes: greek salad and homemade pita chips


  • 2 chicken breasts
  • oregano
  • 1 carton (32 oz) chicken broth
  • 1/4 cup uncooked orzo
  • salt and pepper
  • 3 eggs
  • 1 lemon
  • Side Dishes:
  • pita bread
  • olive oil
  • salt
  • cucumbers
  • cherry tomatoes
  • greek olives
  • feta cheese
  • oregano
  • oil and vinegar


1) In a small baking dish, coat chicken breasts with olive oil and sprinkle with salt, pepper, and oregano.  Bake at 375 until fully cooked.  I’m sorry – I didn’t time it, but it takes about as much time as it takes you to make the rest of dinner – about 25 minutes or so, depending on how thick the chicken breasts are.

2) Start the side dishes if you’re making them.  First, the pita chips.  Slice the pita bread so that you have two single-layer rounds from each piece of pita.  On the rough side, brush some olive oil and sprinkle with salt.  Stack all the pita rounds and cut into wedges.  Spread the wedges out on a baking sheet lined with foil and put into the 375 degree oven where you’re cooking the chicken breasts.  Toss around from time to time so they brown evenly.  Remove when they are brown and crunchy – about 15 minutes or so.  (I’m bad at timing  things – sorry.)

3) The soup will not take long at all, so make your greek salad now.  Chop cucumber, halve cherry tomatoes and olives, cube or break up the feta, and combine in a bowl.  Toss with olive oil and red wine vinegar, a little oregano, and salt and pepper.

4) Finally, the soup.  In a large pan, bring chicken broth to a boil.  (Note: I’m always afraid that one carton of broth is not going to make enough soup for my family of 4, so I add some water to the broth to stretch it.)

5) Add the orzo and cook for 7 minutes, or however long it says on the package.

6) In a bowl, whisk the eggs and juice of one lemon.

7) When the orzo is done cooking, add a ladleful of the hot broth into the egg mixture and whisk. Add the broth/egg mixture back to the soup and cook until it thickens, about 2 minutes.

8) Remove chicken from oven when it’s cooked.  Shred and add to soup.

One Greek dinner, ready to be enjoyed!


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