Go Back
–+ servings
greek chicken lemon orzo soup

Greek Lemon Orzo Soup

This Greek Lemon Orzo Soup, inspired by traditional Avgolemono, is bright, creamy, and comforting. Made with rotisserie chicken, orzo, lemon, garlic, fresh dill, and tempered eggs.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Greek
Servings 6
Calories 260 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large shallot minced
  • 1 tablespoon minced garlic 3–4 cloves
  • 6 cups chicken broth
  • 1 cup orzo cooked separately
  • 3 cups rotisserie chicken chopped
  • 2 tablespoon lemon juice
  • 2 eggs
  • 1 –2 tablespoon fresh dill or 1 tablespoon dried
  • Salt & pepper to taste

Instructions
 

  • Cook orzo according to package directions. Drain and set aside.
  • In a large pot, heat oil over medium heat. Add shallot; cook 2 min. Add garlic; cook 1–2 min more. Add broth, bring to a boil, then lower to a simmer.
  • In a bowl, whisk eggs and lemon juice. Slowly pour in ½ cup hot broth while whisking. Repeat with another ½ cup until smooth.
  • Slowly whisk egg mixture into pot over medium-low heat. Add chicken, cooked orzo, and dill. Simmer gently 2–3 min until warmed through. Season with salt & pepper to taste.

Notes

  • Cook the orzo separately to avoid it soaking up too much broth.
  • Whisk constantly and pour a steady slow stream when tempering the eggs to avoid scrambling.
  • Simmer gently after adding the eggs, avoiding a boil, so they don't scramble/curdle.
  • Nutrion values are an estimate only. 

Nutrition

Calories: 260kcalCarbohydrates: 20gProtein: 23gFat: 10gFiber: 1g
Keyword greek lemon orzo soup
Tried this recipe?Let me know how it was!