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Authentic Greek Avgolemono (Lemon Chicken Soup) with Orzo

A close-up of a bowl of creamy Greek Lemon Chicken Soup with shredded chicken and orzo, topped with fresh parsley.
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Make traditional Greek Lemon Chicken Soup, Avgolemono, a creamy soup thickened naturally with eggs and lemon juice without using actual cream. This recipe focuses on proper tempering to keep the eggs smooth.

Ingredients

Scale
  • 6 cups good quality chicken broth
  • 1 cup cooked, shredded chicken breast or thigh meat
  • 1/2 cup orzo pasta
  • 3 large eggs
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pour the chicken broth into a large pot and bring it to a simmer over medium heat.
  2. Add the orzo pasta to the simmering broth and cook according to package directions, usually about 8 to 10 minutes, until al dente.
  3. Stir in the shredded cooked chicken during the last 2 minutes of the orzo cooking time. Reduce the heat to low.
  4. In a separate medium bowl, whisk the eggs vigorously until they are light and frothy. Slowly whisk in the fresh lemon juice until fully combined. This is your avgolemono mixture.
  5. Temper the eggs: Ladle about 1 cup of the hot broth from the soup pot, one spoonful at a time, into the egg-lemon mixture while whisking constantly and quickly. This gradually raises the temperature of the eggs without cooking them.
  6. Once tempered, slowly pour the tempered egg-lemon mixture back into the soup pot in a thin, steady stream while stirring the soup continuously. Keep the heat on low; do not let the soup boil after adding the egg mixture.
  7. Continue stirring gently for 1 to 2 minutes until the soup thickens slightly and becomes opaque and creamy. Do not allow it to boil, or the eggs will scramble.
  8. Taste the soup and adjust seasoning with salt and pepper as needed.
  9. Serve immediately, garnished with fresh parsley.

Notes

  • Use homemade or high-quality low-sodium chicken broth for the best flavor foundation.
  • If you prefer rice instead of orzo, use 1/3 cup of long-grain white rice and add it when the broth first simmers, increasing the cooking time slightly.
  • For a richer lemon flavor, use slightly more lemon juice, but add it slowly during the tempering process to test the taste.

Nutrition

Find it online: https://spoonswirl.com/greek-lemon-chicken-soup-avgolemono-recipe/