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–+ servings

Avgolemono Soup

Avgolemono soup is a delightful Greek dish that combines chicken broth with lemon, tender chicken, and orzo pasta in a creamy sauce made from eggs and lemon juice.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Greek
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Broth
  • 3 cups chicken broth This forms the base of your soup, providing rich flavor.
  • 1 cup cooked chicken, shredded Use leftover rotisserie chicken or poach your own for freshness.
  • 1/2 cup uncooked orzo pasta This small pasta adds heartiness to the soup.
  • 2 large eggs These will create the creamy avgolemono mixture.
  • 1/4 cup fresh lemon juice About 2 lemons will give your soup a bright, zesty flavor.
  • 1 teaspoon lemon zest This enhances the lemon flavor and adds a fragrant aroma.
  • to taste salt and pepper Essential for seasoning your soup perfectly.
  • 1 tablespoon olive oil Adds richness and depth to the flavor.
  • 1/4 cup fresh parsley, chopped This is for garnish, adding a pop of color and freshness.

Equipment

  • large pot
  • Medium Bowl

Method
 

  1. In a large pot, pour in the 3 cups of chicken broth. Turn the heat to medium-high and bring it to a gentle boil.
  2. Once your broth is boiling, add the 1/2 cup of uncooked orzo pasta. Stir gently and cook according to package instructions for about 8-10 minutes until al dente.
  3. In a medium bowl, crack open the 2 large eggs. Add the 1/4 cup of fresh lemon juice and 1 teaspoon of lemon zest. Whisk until well combined.
  4. Once the orzo is cooked, reduce the heat to low. Gradually ladle about 1 cup of the hot broth into the egg mixture while whisking continuously. Then pour the egg mixture back into the pot with the broth and orzo, stirring constantly. Cook for an additional 2-3 minutes until the soup thickens slightly.
  5. Stir in the 1 cup of shredded chicken and 1 tablespoon of olive oil. Season with salt and pepper to taste. Garnish with 1/4 cup of fresh parsley, chopped.

Nutrition

Calories: 290kcalProtein: 20gSodium: 800mg

Notes

Avgolemono soup is best enjoyed fresh. If storing leftovers, do so in an airtight container in the refrigerator for up to 3 days.

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