Greek Lemon Chicken Orzo Soup (Avgolemono)
Silky, lemony chicken soup thickened with egg instead of cream. Cozy enough for kids, bright enough for grown-ups, and freezer-friendly.
Diet swaps
- Gluten-free: Use gluten-free pasta.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 lb Boneless skinless chicken breast
- 8 cups Low-sodium chicken broth
- 3/4 cup Orzo
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 tsp Extra-virgin olive oil
- 2 Large eggs
- 2 Lemons
- 2 tbsp Fresh dill
Directions
- Warm oil in a pot; cook onion, carrot and celery 5 minutes. Add broth and chicken; simmer 15 minutes, then remove and shred the chicken.
- Add orzo to the broth and cook 8 minutes.
- Whisk eggs with lemon juice. Slowly whisk in 2 ladles of hot broth, then stir the mixture back into the pot over low heat (don't boil).
- Return chicken, season and finish with dill.
Calorie breakdown
Per serving: chicken 92 · orzo 100 · eggs 23 · broth 20 · veggies 14 · oil 7 · lemon 4
Helpful for this recipe
Enameled Dutch ovenShop on Amazon →Citrus juicerShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →