1. Does Avgolemono taste like eggs?

No. The eggs create a creamy texture, but the bright lemon juice is the dominant flavor. When properly tempered, you won't taste scrambled eggs, just silky, tangy, savory soup.

2. Is it easy to make your own chicken broth for this soup?

Yes! Boil chicken with water, onions, carrots, and celery for 30-45 minutes. Use the cooked chicken in the soup and the broth as your base. High-quality store-bought broth works fine too if you're pressed for time.

3. Why does my Avgolemono curdle?

Curdling happens when eggs are added too quickly or heat is too high. Always temper eggs by slowly whisking hot broth into the egg-lemon mixture. Keep heat low after adding, never boil.

4. Why does leftover soup get thick and mushy?

The orzo absorbs liquid as it sits. Store broth and orzo separately. When reheating, add fresh cooked orzo and a splash of broth to reach the right consistency.

Greek Lemon Chicken Orzo Soup (Avgolemono Recipe)

Description

A smooth and bright lemon chicken orzo soup inspired by the classic Greek avgolemono. It is creamy without any cream, thanks to a simple mix of eggs and lemon that gives the soup a warm, silky finish.

Ingredients

Scale

8 cups chicken or vegetable broth

1 cup orzo pasta

2 cups cooked chicken, shredded

3 large eggs

1/3 cup freshly squeezed lemon juice

Salt and pepper to taste

Chopped fresh dill or parsley for garnish

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Instructions

In a large pot, bring the broth to a gentle simmer over medium heat.
Add the orzo and cook for 8–10 minutes until tender.
Stir in the cooked chicken and reduce the heat to low.
In a bowl, whisk the eggs and lemon juice until smooth.
Slowly pour 1 cup of the hot broth into the egg mix while whisking to warm it up.
Pour the warmed egg mix back into the pot while stirring gently.
Cook for 5 minutes until the soup thickens slightly.
Season with salt and pepper to taste.
Ladle into bowls and top with dill or parsley.

Notes

Use vegetable broth for a lighter option.

Add extra lemon for a brighter flavor.

Do not let the soup boil after adding the eggs.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 3g
Sodium: 780mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 24g
Cholesterol: 135mg