LOVE This Lemony Chicken Soup
I’ve been a huge fan of Greek avgolemono soup for years. The trick of whisking a few eggs into hot, lemony broth to make it silky and creamy — without a splash of cream — always feels so brilliant. (And tastes delicious!) ♡
Lately, this chicken and orzo version has become my go-to spin on the classic. It’s quick and easy to pull together with basic veggies, good chicken broth, shredded chicken, and a handful of orzo (or whatever small pasta shape you have on hand). Then I highly recommend finishing it off with loads of fresh dill and parsley to balance out the creaminess with a bright pop of fresh flavor.
It’s the perfect transition-to-spring soup — bright and lemony, but still cozy enough to carry you through a chilly afternoon. I love it so much!!
Recipe Tips
If you’re new to trying the Greek avgolemono technique, here are a few helpful tips to make sure your soup turns out perfectly silky and lemony every time:
- Carefully temper the eggs. This step is what keeps the soup silky instead of scrambled — super important! While whisking the egg-lemon mixture constantly in a separate bowl or measuring cup, use a ladle to slowly drizzle in the hot broth a little at a time. The gradual heat is what gently warms the eggs without cooking them too quickly, so take your time and keep that whisk moving. Rushing this step is the main reason eggs curdle.
- Keep the soup below a boil after adding the eggs. Once the avgolemono goes in, low heat is your friend. If it boils, the eggs can curdle.
- Salt at the end. Chicken stock varies wildly in saltiness. Wait until the chicken and lemon are added, then taste and adjust.
- Use fresh lemon juice. Bottled juice just doesn’t have the same bright flavor! Highly recommend squeezing a few fresh lemons. (I’m obsessed with this lemon squeezer, if you need one.)
- Add herbs at the very end. Dill and parsley lose their freshness if cooked too long, so stir them in right before serving.
- Thin it out if needed. If the soup thickens as it sits, just stir in a splash of extra stock or hot water before reheating.
Recipe Variations
This soup is very, very flexible, so feel free to customize it to your liking!
- Add baby spinach or chopped kale during the last few minutes of cooking for extra greens.
- Swap the orzo for rice for a more traditional Greek-style avgolemono.
- Make it gluten-free by using rice or your favorite small gluten-free pasta.
- Add extra vegetables like diced zucchini, leeks, or peas.
- Amp up the heat with a bit more crushed red pepper or a pinch of cayenne.
FAQ
Yes! It reheats well over low heat. Just avoid bringing it to a boil when reheating to keep the texture silky.
Not at all. The eggs simply thicken the broth and give it a creamy texture. The flavor is bright and lemony.
I honestly don’t recommend it. The egg-lemon broth can separate once thawed, and the orzo tends to get mushy. This soup is definitely best enjoyed fresh or within a few days from the fridge.
Temper the eggs slowly with hot broth (see detailed tips above) and keep the finished soup at a gentle heat — never boiling!
Lemony Orzo Chicken Soup
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (or more/less to taste)
- 8 cups chicken stock
- 1 bay leaf
- 3/4 cup uncooked orzo
- 3 cups cooked shredded chicken (rotisserie works great)
- fine sea salt and freshly-ground black pepper
- 2 large eggs
- 1/2 cup fresh lemon juice (about 2 large lemons), plus more to taste
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- extra lemon wedges (optional)
Instructions
- Sauté the vegetables. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and sauté for 5–6 minutes, until softened. Stir in the garlic and crushed red pepper flakes and cook for 1 minute until fragrant.
- Simmer the soup. Add the chicken broth and bay leaf and bring to a boil. Stir in the orzo, then reduce heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the orzo is just tender.
- Add the chicken. Stir in the shredded chicken and season with salt and pepper. Reduce heat to low and keep the soup hot but not simmering.
- Prepare the avgolemono. In a medium bowl, whisk the eggs until smooth. Whisk in the lemon juice. While whisking constantly with one hand, very slowly ladle about 1½ cups of the hot broth with your other hand into the egg mixture to gently temper it.
- Finish the soup. Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly. Cook over low heat for 2–3 minutes, until the soup is silky and lightly thickened. Do not let it boil.
- Finish and serve. Remove the bay leaf. Stir in the fresh dill and parsley. Taste and adjust seasoning with more lemon juice, salt, and pepper as needed. Serve warm, topped with extra herbs, black pepper, and lemon wedges if you’d like, and enjoy!
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