Step 1: Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 2: Simmer the Chicken Broth

Pour in the chicken broth and bring it to a gentle boil. Add the oregano, salt, and black pepper. Reduce the heat to medium-low and let the broth simmer for 10 minutes to allow the flavors to meld.

Step 3: Cook the Orzo

Stir in the orzo pasta and cook for 8-10 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.

Step 4: Prepare the Avgolemono Sauce

While the orzo is cooking, whisk the eggs and lemon juice together in a medium bowl until smooth. Slowly ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.

Step 5: Combine the Avgolemono Sauce with the Soup

Gradually pour the tempered egg-lemon mixture back into the pot, stirring continuously. The soup will thicken slightly and take on a creamy texture. Be careful not to let the soup boil at this stage to avoid curdling.

Step 6: Add Chicken and Serve

Stir in the shredded chicken and heat through for 2-3 minutes. Garnish with fresh dill if desired. Serve immediately and enjoy the bright, comforting flavors of this Greek Lemon Chicken Orzo Soup.