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Avgolemono Soup: Discover This Creamy Greek Delight!

Avgolemono Soup is a creamy Greek soup made with chicken broth, orzo pasta, eggs, and lemon juice, offering a delightful and comforting flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Soup
Cuisine: Greek
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 6 cups chicken broth
  • 1 cup uncooked orzo pasta
  • 3 large eggs
  • 1/2 cup fresh lemon juice about 2-3 lemons
  • 1 cup cooked shredded chicken (optional)
  • Salt and pepper to taste
  • 1 tablespoon fresh dill or parsley chopped (for garnish)

Method
 

  1. In a large pot, bring the chicken broth to a boil over medium-high heat.
  2. Add the orzo pasta to the boiling broth and cook according to package instructions, usually about 8-10 minutes, until al dente.
  3. While the orzo is cooking, whisk together the eggs and lemon juice in a medium bowl until well combined.
  4. Once the orzo is cooked, reduce the heat to low. Gradually ladle about 1 cup of the hot broth into the egg and lemon mixture, whisking constantly to temper the eggs.
  5. Slowly pour the tempered egg mixture back into the pot, stirring continuously. This will help prevent the eggs from curdling.
  6. If using, add the shredded chicken to the soup and heat through for about 2-3 minutes.
  7. Season with salt and pepper to taste. Remove from heat and let sit for a few minutes to thicken slightly.
  8. Serve hot, garnished with fresh dill or parsley.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 20gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 4gCholesterol: 150mgSodium: 800mgFiber: 1gSugar: 1g

Notes

  • For a creamier texture, you can stir in a splash of heavy cream just before serving.
  • Substitute the orzo with rice or quinoa for a gluten-free version of the soup. Adjust cooking times accordingly.

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