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Greek Chicken Soup with Lemon and Orzo

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Greek Chicken Soup with Lemon and Orzo, also known as Avgolemono, is a comforting and tangy soup made with tender chicken, rice-shaped orzo pasta, and a creamy lemon-egg broth. It’s hearty, nourishing, and perfect for any season.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1/2 cup orzo pasta
  • 2 cups cooked shredded chicken (rotisserie or boiled)
  • 2 large eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh dill or parsley (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 4–5 minutes. Add garlic and cook for another 30 seconds.
  2. Pour in chicken broth and bring to a boil.
  3. Add orzo and cook until al dente, about 8–10 minutes.
  4. Reduce heat to low and stir in shredded chicken.
  5. In a separate bowl, whisk the eggs and slowly mix in lemon juice.
  6. Temper the egg mixture: slowly whisk in 1 cup of hot broth while continuously stirring to avoid curdling.
  7. Slowly stir the tempered egg-lemon mixture into the soup. Heat gently for 2–3 minutes, but do not boil.
  8. Season with salt and pepper to taste, garnish with fresh herbs if desired, and serve warm.

Notes

  • Use rotisserie chicken for convenience.
  • Temper the eggs slowly to prevent them from scrambling.
  • Orzo can be swapped with rice for a gluten-free version.

Nutrition

Find it online: https://ukfinda.com/greek-chicken-soup-with-lemon-and-orzo/