Avgolemono Soup with Orzo

Avgolemono Soup with Orzo, often referred to as ‘Greek Penicillin’ because it’s so healthy, is a creamy soup made with eggs, seasoned chicken, lots of fresh lemon, chopped vegetables, and herbs.

This traditional soup is nourishing, comforting and so delicious. It’s one of those meals you can have on repeat and is sure to become a staple menu item in your household.

WHAT IS AVGOLEMONO?

Avgolemono (pronounced Ah-vo-le-mo-no) is Greek for egg-lemon. It’s a traditional sauce
that usually goes with fish or chicken.

When making Avgolemono Soup with Orzo, the unique method of combining lemon juice
with eggs and then tempering with warm broth is what creates a creamy
consistency, without using any cream.

You can read more about the method and history behind Avgolemono in this article by Food & Wine.

WHAT INGREDIENTS DO I NEED TO MAKE AVGOLEMONO SOUP WITH ORZO?

Chicken – we use boneless skinless chicken thighs which get baked then shredded but you can also use a rotisserie chicken from the store to save time. A mix of light and dark meat is recommended.

Yellow onion – ½ a yellow onion diced finely is best.  

Celery – about 2 stalks celery diced finely is all you need to yield 1 cup.

Carrot – 1 or 2 large carrots peeled and diced is what you need to yield 1 cup.

Garlic – I like to chop my garlic cloves for this recipe, but you can use a mincer as well.

Low-sodium chicken broth – this is best, so you don’t over salt the soup. You can add more broth to your liking depending how thick you like your soup to be.

Orzo – can be found in the pasta aisle at the grocery store. ½ cup may not seem like a lot but it expands and also absorbs a lot of the liquid so any more orzo than that can be too much.

Lemon – you need about 1.5 lemons to yield 1/3 cup fresh lemon juice which is the perfect amount to balance this soup, but you can add as much lemon as you like.

Eggs – we use 1 whole egg and 2 yolks to thicken the broth, so you need 3 eggs total. Be sure to whisk continuously in each step to achieve the right consistency and avoid a scrambled egg texture.

Seasonings – olive oil, salt, pepper, garlic powder and onion powder are used in this Avgolemono soup with orzo.

Fresh dill – optional for garnish.

HOW TO MAKE AVGOLEMONO SOUP WITH ORZO

Step 1 – Preheat oven to 400 F. Season chicken thighs with olive oil, garlic powder, onion powder, salt, and pepper. Transfer to a baking dish and bake for 30 minutes or until internal temperature reaches 165 F.

Tip: You can opt to use a cooked rotisserie chicken from the store to save time and steps.

Step 2 – Meanwhile, chop onion, carrots, celery, and garlic.

Step 3 – Heat 1 tbsp olive oil in a large pot on medium heat. Add the chopped onion, celery, and carrots. Stir and sauté for 5 minutes. Then add in the chopped garlic and stir for 1 minute.

Step 4 – Add in the chicken broth and increase the temp to high heat. Once liquid is boiling, add the orzo pasta and cook according to package instructions.

Step 5 – While orzo cooks, whisk one whole egg and two egg yolks in a medium bowl. Whisk in juice from 1 ½ lemons. Season with salt and pepper.

Step 6 – Reduce heat under orzo to low. Using a ladle, scoop out 1 cup of warm broth. Pour it into the egg/lemon mixture while simultaneously whisking, tempering the eggs.

Step 7 – Slowly pour the tempered egg mixture back into the pot with orzo while whisking continuously.

Step 8 – Once the chicken is cooked, remove from oven and use two forks to shred chicken into pieces.

Step 9 – Mix shredded chicken into the soup and bring the heat back up to medium. Let that simmer for 5 minutes, stirring often.

Step 10 – Taste and season with more salt & pepper if needed. Garnish Avgolemono soup with orzo with fresh dill or more lemon, optional.

EXPERT RECIPE TIPS

Tempering eggs: this process slowly warms up the eggs, so they are cooked but not scrambled. Be sure to slowly pour and whisk continuously in each step and you will achieve the right consistency.

Chicken: use a store-bought rotisserie chicken to save time!

Seasoning: taste soup and add more salt & pepper along the way if needed.

Liquid: if you want a thicker soup just use 6 cups broth but if you like it soupier then add about 8 cups broth.

STORING AND FREEZING INSTRUCTIONS

Storing – wait for Avgolemono soup with orzo to cool completely before storing in an airtight container. The soup will last in the fridge for up to 3 days.

Freezing – you can freeze the leftovers as well. To reheat, thaw the Avgolemono soup with orzo in the fridge overnight and then cook in a pot on the stove on medium heat until warmed through.

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RECIPE FAQ’S

MORE GREEK RECIPES YOU’LL LOVE

• • Greek Chicken Souvlaki Wrap

• • Traditional Greek Meatballs with Tzatziki

• • Garlic Pita Bread

RECIPE VIDEO

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