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Avgolemono Soup

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A silky Greek soup made with lemon, eggs, and shredded chicken, gently thickened for a comforting and bright bowl of warmth. Orzo adds texture while fresh lemon brings signature zing.

Ingredients

Scale
  • 2 cups cooked shredded chicken
  • 6 cups chicken broth
  • 1/2 cup uncooked orzo pasta
  • 3 large eggs
  • 1/4 cup fresh lemon juice (about 1 to 2 lemons)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or dill for garnish (optional)

Instructions

  1. Heat chicken broth in a medium pot over medium heat until simmering.
  2. Add orzo and cook until al dente, about 8–10 minutes.
  3. Reduce heat to low and stir in the shredded chicken to warm through.
  4. In a bowl, whisk together eggs and lemon juice until frothy.
  5. Slowly ladle 1 cup of hot broth into the egg-lemon mixture while whisking constantly to temper the eggs.
  6. Slowly pour the tempered mixture back into the soup pot, stirring constantly.
  7. Heat gently over low heat for 3–5 minutes without boiling. Add salt and pepper to taste.
  8. Serve warm, garnished with parsley or dill and extra lemon wedges if desired.

Notes

  • Do not boil the soup after adding the egg mixture to maintain smooth texture.
  • Add more lemon at the end if you prefer a brighter flavor.
  • Use fresh, high-quality broth for best results.

Find it online: https://tastyze.com/avgolemono-soup/