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Home » Recipes » Dinner Recipes

Updated: Aug 2, 2024 · Published: Feb 5, 2022 by Must Love Garlic · 6 Comments

Avgolemono (Creamy Greek Lemon Orzo Soup)

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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- Must Love Garlic

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.

Avgolemono- Must Love Garlic
Avgolemono Soup

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 ½ cup of hot broth into the mixing bowl with the other hand. Repeat this with another ½ 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.
Avgolemono Soup

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

If you try this recipe, please leave a star rating and review in the recipe card below! Your feedback is incredibly valuable. Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.

Recipe

Close up of avgolemono with fresh dill, fresh lemon, orzo pasta, and chicken.

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
  

  • 1 tablespoon olive oil
  • 1 large minced shallot
  • 1 tablespoon minced garlic 3-4 cloves
  • 6 cups chicken broth
  • 1 cup orzo
  • 3 cups chopped rotisserie chicken de-boned and skin removed
  • 2 tablespoon lemon juice
  • 2 eggs
  • 1-2 tablespoon fresh dill or 1 tablespoon 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 ½ cup of hot broth into the mixing bowl with the other hand. Repeat this with another ½ 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
Tried this recipe?Let me know how it was!

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Reader Interactions

Comments

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    Recipe Rating




  1. Paige says

    April 17, 2022 at 5:06 pm

    Do you happen to know how well this soup preserves? I love to meal prep and have been wanting to make Avgolemono one week--but nervous about how the tempered egg will survive the fridge through the week.
    Thanks and have a wonderful week!

    Reply
    • Must Love Garlic says

      April 18, 2022 at 10:53 pm

      Hi, Paige! Thank you for your interest! From my experience, because of the tempered egg this soup goes a little funky after two or three days in the fridge.

      Reply
  2. Laura Freeze says

    March 19, 2024 at 9:38 pm

    5 stars
    this was easy to do on a school night and so good especially on a chili day. I did add extra Greek seasonings for to flavor

    Reply
    • Must Love Garlic says

      March 20, 2024 at 2:38 pm

      Thank you so much, Laura! I’m so happy you enjoyed it!

      Reply
  3. Christine Kopeck says

    June 04, 2024 at 2:59 pm

    How does this freeze? I'm looking for something to make ahead. thanks.

    Reply
    • Must Love Garlic says

      June 04, 2024 at 5:28 pm

      Hi, Christine! This soup base freezes very well, but the orzo pasta doesn't. If making ahead, I would try cooking as directed leaving out the orzo pasta. Let cool before transferring to freezer-safe bags or containers. When ready to reheat, pop frozen soup in the refrigerator for a few hours or overnight to thaw, then reheat on the stove top, adding pre-cooked rice or orzo pasta. I hope this helps and that you enjoy it!

      Reply

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