Name: Classic Avgolemono Soup with Orzo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 6 cup chicken broth (low-sodium or homemade for best flavor); 2 cup shredded chicken (cooked and shredded (from roast or poached chicken)); 2 pcs eggs (large, room temperature); 3 tbsp lemon juice (freshly squeezed); 0.75 cup orzo (dry orzo pasta); 1 pcs onion (medium, finely chopped); 2 tbsp olive oil (extra-virgin); 1 pcs carrot (medium, finely diced); 1 pcs celery (stalk, finely diced); 1 pcs bay leaf (whole, remove before serving); 1 tsp salt (plus more to taste); 0.5 tsp black pepper (freshly ground, or to taste); 2 tbsp fresh parsley (chopped, for garnish)

Avgolemono Soup

Prep: 15 min • Cook: 20 min. Traditional lemon-egg soup simmered with tender chicken and comforting orzo, finished with a silky, citrusy avgolemono emulsion for a bright, creamy Greek-style bowl.

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min
Servings: 6
Course: Soup
Complexity: Easy

Units:

Scale:

Ingredients

6 cup chicken broth(low-sodium or homemade for best flavor)
2 cup shredded chicken(cooked and shredded (from roast or poached chicken))
2 pcs eggs(large, room temperature)
3 tbsp lemon juice(freshly squeezed)
3/4 cup orzo(dry orzo pasta)
1 pc onion(medium, finely chopped)
2 tbsp olive oil(extra-virgin)
1 pc carrot(medium, finely diced)
1 pc celery(stalk, finely diced)
1 pc bay leaf(whole, remove before serving)
1 tsp salt(plus more to taste)
1/2 tsp black pepper(freshly ground, or to taste)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Prepare

Whisk eggs and lemon juice together in a medium bowl until smooth and slightly frothy; set aside.
If not already cooked, poach or roast chicken and shred into bite-sized pieces.
Measure out orzo and have vegetables chopped and ready.

Cook

Heat olive oil in a large pot over medium heat; add onion, carrot, and celery and cook until softened, about 4–5 minutes.
Add chicken broth and bay leaf, bring to a gentle boil, then reduce to a simmer.
Stir in orzo and simmer until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
Remove and discard the bay leaf, then season the broth with salt and pepper, tasting and adjusting as needed.

Finish

Temper the egg-lemon mixture by slowly ladling about 1 cup of hot broth into the eggs while whisking constantly to avoid curdling.
Return the tempered mixture to the pot off the heat and stir gently until the soup thickens slightly and becomes silky; do not boil after adding the eggs.
Stir in the shredded chicken to warm through for 1–2 minutes, then remove from heat.
Ladle into bowls, garnish with chopped parsley, and serve immediately while warm.

Nutrition

Servings: 6
Serving size (imperial): 12.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	320.5 kcal	84.3 kcal	1,923 kcal
Protein	20.2 g	5.3 g	121.2 g
Fat	12.1 g	3.2 g	72.6 g
Carbs	34.8 g	9.2 g	208.8 g

Tips

Bring eggs to room temperature before mixing to help prevent the sauce from seizing when tempered.
Temper slowly and stir constantly; never return the pot to a rolling boil after adding the egg-lemon emulsion.
Serve immediately in warm bowls to keep the soup silky; reheat gently without boiling if needed.

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Ingredients

6 cup chicken broth(low-sodium or homemade for best flavor)
2 cup shredded chicken(cooked and shredded (from roast or poached chicken))
2 pcs eggs(large, room temperature)
3 tbsp lemon juice(freshly squeezed)
3/4 cup orzo(dry orzo pasta)
1 pc onion(medium, finely chopped)
2 tbsp olive oil(extra-virgin)
1 pc carrot(medium, finely diced)
1 pc celery(stalk, finely diced)
1 pc bay leaf(whole, remove before serving)
1 tsp salt(plus more to taste)
1/2 tsp black pepper(freshly ground, or to taste)
2 tbsp fresh parsley(chopped, for garnish)

Instructions

Prepare

Whisk eggs and lemon juice together in a medium bowl until smooth and slightly frothy; set aside.
If not already cooked, poach or roast chicken and shred into bite-sized pieces.
Measure out orzo and have vegetables chopped and ready.

Cook

Heat olive oil in a large pot over medium heat; add onion, carrot, and celery and cook until softened, about 4–5 minutes.
Add chicken broth and bay leaf, bring to a gentle boil, then reduce to a simmer.
Stir in orzo and simmer until al dente, about 8–10 minutes, stirring occasionally to prevent sticking.
Remove and discard the bay leaf, then season the broth with salt and pepper, tasting and adjusting as needed.

Finish

Temper the egg-lemon mixture by slowly ladling about 1 cup of hot broth into the eggs while whisking constantly to avoid curdling.
Return the tempered mixture to the pot off the heat and stir gently until the soup thickens slightly and becomes silky; do not boil after adding the eggs.
Stir in the shredded chicken to warm through for 1–2 minutes, then remove from heat.
Ladle into bowls, garnish with chopped parsley, and serve immediately while warm.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

320.5 kcal

84.3 kcal

1,923 kcal

Protein

20.2 g

5.3 g

121.2 g

Fat

12.1 g

3.2 g

72.6 g

Carbs

34.8 g

9.2 g

208.8 g

Tips

Bring eggs to room temperature before mixing to help prevent the sauce from seizing when tempered.

Temper slowly and stir constantly; never return the pot to a rolling boil after adding the egg-lemon emulsion.

Serve immediately in warm bowls to keep the soup silky; reheat gently without boiling if needed.