There’s something endlessly comforting about Greek Lemon Soup with Chicken and Orzo (Avgolemono). This quick, warming lemony soup is perfect for a speedy lunch or dinner and requires just 10 ingredients. It's a new favorite in our house along with Chicken Orzo Tomato Soup, especially when we're feeling under the weather.
This recipe is a simplified version of Kotosoupa avgolemono (κοτόσουπασούπας αβγολέμονο), a classic Greek soup traditionally prepared with a whole chicken, rice, eggs, and lemon.
The eggs create a creamy texture without any added milk or cream. While the traditional version involves simmering a whole chicken for homemade stock, I often use rotisserie chicken for speed and ease. It’s also a great way to use leftover chicken.
My husband wasn’t initially sold on the idea of this soup, but once he tried it he was onboard and rushed back to the pan for seconds. It’s the same refreshing zesty flavor you taste in some lighter lemon pasta dishes like Lemon and Ricotta Pasta, Pasta with Lemon and Capers, Lemon Butter Garlic Pasta Sauce, and Garlic Lemon Shrimp Pasta, but in a cozy soup that's great for colder weather.
Craving more warming pasta soups? You should try my Pastina Soup with Egg or Minestrone with Chicken next.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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3 reasons why you'll love this recipe:
- Great if you are in a hurry and ready in 30 minutes.
- Uses chicken and lamb stock, for rich umami depth.
- Uses just 10 ingredients, making it simple without sacrificing flavor.
Ingredients:
- Orzo: A small rice-shaped pasta that cooks directly in the soup.
- Chicken stock: The recipe has been tested with store-bought chicken stock but you can use homemade if you prefer.
- Lamb or beef stock: Optional but recommended for extra umami flavor.
- Eggs: Beaten and tempered with a ladle of hot soup to create a silky and creamy texture.
- Chicken: Shredded cooked rotisserie chicken is a convenient option, but roasted or poached works too.
- Lemon juice: Added to the egg mixture to give the soup a bright lemony flavor.
- Fresh parsley: Finely chopped and sprinkled on top.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Orzo: Swap for short-grain white rice.
- Stock: Substitute lamb or beef stock with more chicken stock.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Pour a little olive oil in a pot over medium heat. Add the onions and cook for 5–7 minutes. Stir in garlic, celery, and carrot, and cook for another 2–3 minutes.
Step 2: Pour in the stock and bring to a gentle simmer. Add the orzo and cook for 8-10 minutes until just tender, stirring frequently to prevent sticking.
Step 3: In a medium bowl, whisk the eggs. Gradually add fresh lemon juice. Slowly add 1–2 cups of the hot broth to the egg mixture, whisking constantly to avoid curdling.
Step 4: Remove the soup pot from heat. Gently stir the tempered egg mixture and add shredded rotisserie chicken and let it warm through for 2–3 minutes before serving.
Expert Tips
- Stir the orzo regularly as it cooks to prevent it from sticking to the bottom of the pot.
- Remove the pot from heat before slowly adding the egg mixture to ensure the soup stays smooth and creamy.
Serving suggestions
A few slices of crusty bread on the side are great for soaking up the flavorful broth.
For a wine recommendation, a crisp, refreshing white wine like a Sauvignon Blanc or Pinot Grigio complements the soup without overwhelming the delicate flavors of the broth.
Recipe FAQs
Yes, you can. This soup will keep in the fridge for up to 2 days. It might thicken a little so when reheating, you might want to add a little extra broth or water to bring it to the right consistency.
If you prefer a lighter version or have dietary restrictions, you can skip the egg and replace it with cream or milk. However, the egg adds a creamy texture that is traditional in Avgolemono.
If the lemon flavor is too strong, you can balance it by adding a bit of cream or milk to mellow the tartness.
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Recipe
Greek Orzo Soup
Ingredients
- 2 tbsp olive oil
- 1 onion
- 4 garlic
- 2 sticks celery
- 1 large carrot
- 4 cups (950 ml) chicken stock (Note 1)
- 2 cups (470 g) lamb/beef stock optional (Note 2)
- 1 cup (200 g) orzo (Note 3)
- 3 eggs
- 3 lemon
- 2 cups (280 g) shredded chicken (Note 4)
- salt and pepper to taste
- fresh parsley optional
Instructions
- Heat a large pot over medium heat and add the olive oil.
- Add the onion and sauté for 5-7 minutes until softened and translucent.
- Add the garlic, celery, and carrot and cook for a few more minutes.
- Pour in the chicken and lamb/beef stock. Stir and bring the mixture to a gentle simmer.
- Add the orzo to the simmering broth. Cook for 8–10 minutes, stirring occasionally, until tender.
- In a medium bowl, whisk the eggs until frothy. Gradually whisk in the juice of 3 lemons.
- Slowly ladle 1–2 cups of the hot broth into the egg mixture, whisking constantly to prevent curdling.
- Remove the pot from the heat and slowly pour the tempered egg mixture back into the pot, stirring constantly.
- Stir in the shredded chicken. Let it heat through for 2–3 minutes before serving. Top with fresh parsley if using.
Notes
- Chicken stock: The recipe has been tested with store-bought chicken stock but you can use homemade if you prefer.
- Lamb or beef stock: Optional but recommended for extra umami flavor.
- Orzo: You can use rice instead.
- Chicken: Shredded cooked rotisserie chicken is a convenient option, but roasted or poached works too.
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