Avgolemono Soup with Orzo Recipe (Greek Lemon Soup)
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Jump to Recipe Watch VideoThis Avgolemono Soup with Orzo recipe is a delicious traditional Greek lemon chicken soup made with orzo pasta instead of rice. It’s creamy, lemony, and makes a fantastic lunch or dinner.
This soup comes together in about 20 minutes, and it so simple to make with rotisserie chicken. This is a fantastic soup to make for guests, or meal prep for a week of easy lunches.
The only thing better than coming up with new recipes, is when friends & family share their classic recipes with us! This avgolemono soup with orzo is compliments of our family friend George who’s recipe has been passed down in his family. And with good reason, this soup tastes as amazing as it looks.
This classic Greek lemon chicken soup is made with a whole rotisserie chicken, freshly squeezed lemon, orzo pasta, and a delicious creamy egg broth. This soup will be in our permanent rotation from now on, and got absolutely rave reviews from the hubby.
This Avgolemono Soup with Orzo Recipe Is:
- Bright
- Creamy
- Fresh
- Citrusy
- Easy to Make
- An Authentic Greek Family Recipe
- Great to Meal Prep
A Fantastic One Pot Creamy Chicken Soup
One of the greatest things about this creamy avgolemono soup recipe is that it’s made entirely in one pot. I love a good one-pot recipe, which are easy to make and even easier to clean. One pot meals are awesome for breakfast, lunch, or dinner – check all our one-pot recipes here to browse simple meals that are ready in no time!
What’s In Avgolemono Soup with Orzo?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Whole roasted rotisserie chicken, meat shredded from bone
- Chicken stock – I used a homemade no-salt-added stock
- Chicken bone broth
- Orzo Pasta – Orzo is one of my favorite pasta shapes! It’s a small rice-like pasta, which is fantastic in soups and pasta salads. Orzo comes from Italy originally, but is popular in many Greek recipes. I used an organic orzo pasta, however you can use a whole wheat variety, or even a gluten free orzo.
- Lemons – I’d recommend fresh squeezed lemon juice for this recipe, instead of a bottled lemon juice.
- Eggs – The eggs give this dish a creamy, velvety broth. The trick is to whisk the hot broth into the eggs first, getting them up to soup-temperature before adding to the pot. If you add cold eggs to the hot soup, you’ll end up with egg drop soup (also delicious, but not what we’re going for here!).
- Dill – dried dill adds an herby pop of flavor to the soup at the end.
- Salt & Pepper to taste
Meal Prep this Greek Lemon Chicken Soup
This orzo avgolemono soup is the perfect recipe for quick homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy tasty homemade meals during the week. There’s a whole section of this site dedicated to my favorite tried & true meal prep recipes.
With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook this soup, divide into individual containers, and store in the fridge or freezer for later!
How Do I Make Avgolemono Soup with Orzo Pasta?
- Prep the Chicken: Remove the meat from the rotisserie chicken, and shred with a fork or knife. Add the shredded chicken to a large soup pot.
- Add the chicken stock and the bone broth to the pot, and bring to a boil.
- Once the stock is boiling, add the orzo pasta.
- When the orzo is almost finished cooking (about 8 minutes after adding to the pot), start the egg and lemon mixture.
- In a separate bowl, crack the eggs and whisk well with a hand mixer or with a fork until frothy. Add the juice of two lemons to the egg mixture and continue to mix for another minute.
- Slowly whisk a ladle of the hot soup stock into the egg mixture. Add a second and third ladle of stock until the egg mixture until well combined.
- Slowly pour the egg mixture into the soup pot, and stir until the broth is creamy.
- Add fresh cracked black pepper and dill. Taste, and add additional salt or pepper as needed.
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Avgolemono Soup with Orzo
Equipment
- Soup Pot
Ingredients
- 1 whole roasted rotisserie chicken meat shredded from bone
- 32 ounces chicken stock I used low sodium
- 32 ounces chicken bone broth
- 1 cup orzo
- 2 lemons
- 3 eggs
- 1 teaspoon dried dill
- sea salt and black pepper
Instructions
- Prep the Chicken: Remove the meat from the rotisserie chicken, and shred with a fork or knife. Add the shredded chicken to a large soup pot.
- Add the chicken stock and the bone broth to the pot, and bring to a boil.
- Once the stock is boiling, add the orzo pasta.
- When the orzo is almost finished cooking (about 8 minutes after adding to the pot), start the egg and lemon mixture.
- In a separate bowl, crack the eggs and whisk well with a hand mixer or with a fork until frothy. Add the juice of two lemons to the egg mixture and continue to mix for another minute.
- Slowly whisk a ladle of the hot soup stock into the egg mixture. Add a second and third ladle of stock until the egg mixture until well combined.
- Slowly pour the egg mixture into the soup pot, and stir until the broth is creamy.
- Add fresh cracked black pepper and dill. Taste, and add additional salt or pepper as needed.
Video
Nutrition
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Superb soup. Delicious and comforting – this is excellent chicken soup.
Tasty satisfying delicious