Avgolemono Soup with Orzo

Side view of spoon digging into bowl of creamy orzo avgolemono soup.

Course: Soup

Cuisine: Greek

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 304kcal

Author: Platings and Pairings

Warm up with a soothing bowl of Avgolemono Soup! This Greek-inspired lemon chicken soup recipe is quick, easy to make, and a great way to repurpose leftover chicken or orzo. A perfect meal for chilly evenings and sick days!

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Equipment

Ingredients

6 cups bone broth or low-sodium chicken broth
¾ cup orzo uncooked
2 egg yolks
1/3 cup lemon juice
2 cups cooked chicken chopped
2 Tablespoons fresh dill chopped
Salt and pepper to taste

Instructions

In a large saucepan, bring the 6 cups bone broth to a simmer and season with salt and pepper, to taste.
Add ¾ cup orzo and simmer until al dente (a minute shy of package directions).
Add 2 egg yolks and 1/3 cup lemon juice to a blender, slowly stream in 1 cup of the hot broth from the orzo and puree until smooth (it’s ok if some of the orzo gets into the mixture).
Stir the puree into the simmering stock along with the chopped 2 cups cooked chicken. Simmer until slightly thickened, approximately 10 minutes.
Stir in the 2 Tablespoons fresh dill and serve.

Notes

Tips and tricks

Only cook the orzo until it’s al dente or somewhat soft with a slight bite. Overcooking will cause it to be mushy in the soup.
Don’t pour the hot broth into the blender all at once! Slowly stream it in while it’s blending to temper the egg yolks, then slowly stir the puree into the simmering soup. This gradually warms up the eggs and prevents them from scrambling.
A gentle simmer is all it takes to yield a classic creamy soup—no boiling needed. Remember: the eggs will curdle if the soup gets too hot, so keep an eye on it to make sure it never reaches a boil.

Variations

Gluten-free - If you can’t find gluten-free orzo pasta, use medium-grain rice like arborio or brown rice. Cook the rice separately and add it to the soup at the end to avoid overcooking.
Vegetarian - Swap the chicken for a can of drained and rinsed chickpeas or white beans. Also, replace the chicken broth with vegetable broth and consider adding more vegetables like carrots, spinach, peas, or zucchini.
Low-carb - For a keto-friendly version, use cauliflower rice instead of orzo. Add it towards the end of the cooking process and simmer until it’s tender.

Nutrition