Greek Orzo Soup
A citrusy, light and warming Greek Lemon Soup with Chicken and Orzo (Avgolemono) Quick and simple recipe with just 10 ingredients.
Servings: 4
Calories: 501kcal
Ingredients
- 2 tbsp olive oil
- 1 onion
- 4 garlic
- 2 sticks celery
- 1 large carrot
- 4 cups chicken stock (Note 1)
- 2 cups lamb/beef stock optional (Note 2)
- 1 cup orzo (Note 3)
- 3 eggs
- 3 lemon
- 2 cups 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.
Nutrition
Serving: 1g | Calories: 501kcal | Carbohydrates: 50g | Protein: 34g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 477mg | Potassium: 815mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3330IU | Vitamin C: 48mg | Calcium: 89mg | Iron: 3mg