Greek Lemon Orzo Soup (Avgolemono)

    Greek Lemon Orzo Soup (Avgolemono)

    A silky, bright, and comforting chicken soup thickened with egg and lemon.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    35 minsMedium4 servings

    Nutrition per serving

    320

    Calories

    26g

    Protein

    32g

    Carbs

    9g

    Fat

    Ingredients

    • 6 cupsChicken broth
    • 3/4 cupOrzo pasta
    • 3Eggs
    • 2Lemons, juiced
    • 2 cupsShredded cooked chicken
    • 2 tbspFresh dill

    Instructions

    1. 1

      Bring broth to a boil in a large pot, then add orzo and cook until al dente.

    2. 2

      Stir in the shredded chicken and reduce heat to low.

    3. 3

      In a bowl, whisk eggs and lemon juice together.

    4. 4

      Slowly temper the egg mixture by whisking in two ladles of hot broth, then pour back into the pot.

    5. 5

      Stir constantly over low heat until the soup thickens; do not let it boil.

    6. 6

      Garnish with fresh dill and black pepper.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories320

    % Daily Value *

    Total Fat 9g12%
    Saturated Fat 2.7g14%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 32g12%
    Dietary Fiber 3g11%
    Sugars 4.8g
    Protein 26g52%
    Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.8 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Greek Lemon Orzo Soup (Avgolemono)

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.
    • • Save a cup of pasta water — the starch helps bind sauces.
    • • Pound chicken to even thickness for uniform cooking.

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