Avgolemono (Creamy Greek Lemon Orzo Soup)

Avgolemono (Creamy Greek Lemon Orzo Soup)

Have you tried Avgolemono? If not, it’s a traditional, creamy Greek soup that’s made with lemon, eggs, and chicken broth. What gives this soup it’s creamy luscious texture is the tempered egg mixed with a bit of lemon juice and hot broth. For my version, I’ve added orzo pasta, 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:

(Scroll down for full recipe)

  • Olive Oil
  • Minced Shallot
  • Minced Garlic
  • Chicken Broth
  • Orzo Pasta– if you are unable to find orzo pasta, substitute rice.
  • Chopped Rotisserie Chicken
  • Lemon Juice
  • Eggs– these will be tempered in to the soup to give it it’s classic creamy texture.
  • Dill- fresh or dried.
  • Salt and Pepper

Equipment Needed:

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Avgolemono- Must Love Garlic

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.

  • Heat Broth– In a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes. Add minced garlic, continue cooking 2 more minutes. Pour in broth and bring to a boil, then turn heat back down to medium.

  • Temper Eggs– Meanwhile, add eggs to a mixing bowl and whisk. Whisk in lemon juice. Next comes tempering the eggs- to do this whisk the eggs in the mixing bowl with one hand while slowly pouring in 1/2 cup of hot broth with the other. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.

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

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Avgolemono- Must Love Garlic

Avgolemono Soup

Avgolemono, a traditional, creamy Greek soup that’s made with lemon juice, creamy tempered eggs, fresh dill, and hot chicken broth.
Total Time 25 mins
Course Main Course
Cuisine Greek
Servings 5 (about 2 cups each)

Equipment

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

Ingredients
  

  • 1 tbsp olive oil
  • 1 large minced shallot about 1/2 cup
  • 1 tbsp minced garlic
  • 6 cups chicken broth
  • 1 cup orzo
  • 3 cups chopped rotisserie chicken
  • 1/4 cup lemon juice
  • 2 eggs
  • 2 tbsp fresh dill or 1 tbsp dried
  • Salt & pepper

Instructions
 

  • 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.
  • 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 2 more minutes. Pour in broth and bring to a boil, then turn heat back down to medium.
  • Meanwhile, add eggs to a mixing bowl and whisk. Whisk in lemon juice. Next comes tempering the eggs- to do this whisk the eggs in the mixing bowl with one hand while slowly pouring in 1/2 cup of hot broth with the other. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.
  • Whisk tempered egg mixture into broth pot over medium heat. Add chicken & cooked orzo 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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2 thoughts on “Avgolemono (Creamy Greek Lemon Orzo Soup)”

  • 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!

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