This 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.
1whole roasted rotisserie chickenmeat shredded from bone
32ounceschicken stockI used low sodium
32ounceschicken bone broth
1cuporzo
2lemons
3eggs
1teaspoondried dill
Salt & Pepper to taste
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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.