Avgolemono (Creamy Greek Lemon Orzo Soup)

Have you tried Avgolemono? If not, it’s a traditional, creamy Greek soup that’s made with lemon juice, eggs, rice, and chicken broth.

What gives this soup it’s creamy luscious texture is the tempered eggs mixed with a bit of lemon juice and hot broth.

For my version, I’ve switch the rice for orzo pasta, added chunks of rotisserie chicken, and ample amounts of fresh dill. This soup is so easy and quick to make, you’ll definitely want to add it to your weekly rotation.

• Servings– 5 (about 2 cups each)
• Total Time– 25 minutes

Avgolemono Soup Ingredients:

• Extra Virgin Olive Oil
• Minced Shallot– a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
• Minced Garlic– always.
• Chicken Broth
• Orzo Pasta– a type of short cut pasta that looks similar to a grain of rice. If you are unable to find orzo pasta, rice can be substituted.
• Chopped Rotisserie Chicken– de-boned and skin removed.
• Lemon Juice– to add acidity and brightness. Adjust the amount of lemon juice according to taste.
• Eggs– these will be tempered in to the soup to give it it’s classic creamy texture.
• Dill- dill is a tangy herb with notes of citrus. Fresh or dried can be used.
• Salt and Pepper

What is Tempering?:

Tempering means to combine two ingredients at two different temperatures. In this case it is cold eggs and hot broth. Slowly pouring the broth into the eggs while whisking gradually heats the eggs, keeping them from scrambling and creating a smooth creamy texture.

How to Make Avgolemono Soup:

• Cook Orzo- cook orzo according to direction on package. Drain and set aside. Cooking the orzo separately and adding it later makes it easier to keep the right texture of the soup base.

• Saute Aromatics-
  • In a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes, stirring often to avoid burning.
  • Add minced garlic, continue cooking 1-2 more minutes. Pour chicken broth into pot and bring to a boil, then turn heat back down to a low simmer.

• Temper Eggs–
  • In a large mixing bowl, whisk eggs. Add lemon juice and continue whisking.
  • Next comes tempering the eggs- to do this whisk the lemon egg mixture with one hand while slowly pouring 1/2 cup of hot broth into the mixing bowl with the other hand. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.

• Finish– slowly whisk tempered egg mixture into pot of broth over medium-low heat. Add chopped chicken & cooked orzo to pot and allow to simmer for a few more minutes until warmed through. Add dill and season with salt and pepper to taste.

More Soup Recipes You Will Love:

• Italian Wedding Soup
• Creamy Sausage, Kale, & Ravioli Soup
• Creamy Mushroom & Pearl Couscous Soup
• Easy Spicy Sausage & White Bean Soup
• Garlic & Bacon Brothy White Bean Soup

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Avgolemono (Creamy Greek Lemon Chicken Orzo Soup)

Avgolemono, a traditional, creamy Greek soup that's made with lemon juice, creamy tempered eggs, fresh dill, and hot chicken broth.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Greek

Servings 6

Equipment

• Large Pot
• Strainer
• Measuring Cup
• Whisk
• Mixing Bowl

Ingredients

  

1x2x3x

• 1 tbsp olive oil
• 1 large minced shallot
• 1 tbsp minced garlic 3-4 cloves
• 6 cups chicken broth
• 1 cup orzo
• 3 cups chopped rotisserie chicken de-boned and skin removed
• 2 tbsp lemon juice
• 2 eggs
• 1-2 tbsp fresh dill or 1 tbsp dried
• Salt & pepper to taste

Instructions

 

• Cook Orzo- cook orzo according to direction on package. Drain and set aside. Cooking the orzo separately and adding it later makes it easier to keep the right texture of the soup base.
• Saute Aromatics- in a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes, stirring often to avoid burning. Add minced garlic, continue cooking 1-2 more minutes. Pour chicken broth into pot and bring to a boil, then turn heat back down to a low simmer.
• Temper Eggs– in a large mixing bowl, whisk eggs. Add lemon juice and continue whisking. Next comes tempering the eggs- to do this whisk the lemon egg mixture with one hand while slowly pouring 1/2 cup of hot broth into the mixing bowl with the other hand. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.
• Finish– slowly whisk tempered egg mixture into pot of broth over medium-low heat. Add chopped chicken & cooked orzo to pot and allow to simmer for a few more minutes until warmed through. Add dill and season with salt and pepper to taste.

Keyword avgolemono, easy, Eggs, lemon, orzo pasta, quick, rotisserie chicken

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