Avgolemono Lemon Chicken Soup with Orzo

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Greek chicken soup brightened with lemon and thickened with egg, featuring tender chicken and delicate orzo pasta. This Greek recipe, ready in about 45 minutes, pairs chicken broth, chicken breasts, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 Greek cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large pot, bring 6 cups chicken broth to a boil over medium-high heat. Add 2 boneless skinless chicken breasts, 2 diced carrots, 2 diced celery stalks, and 1 finely chopped small onion. Reduce heat and simmer gently for 20 minutes until chicken is cooked through.
  2. Step 2: Remove chicken breasts and shred them into bite-sized pieces using two forks. Return shredded chicken to the pot.
  3. Step 3: Add 1/2 cup orzo pasta to the simmering broth and cook for 8-10 minutes until tender but not mushy.
  4. Step 4: In a medium bowl, whisk together 3 large eggs and juice of 2 large lemons (about 1/2 cup) until smooth.
  5. Step 5: Temper the egg-lemon mixture by slowly ladling 1 cup of hot broth from the soup into the bowl, whisking constantly to prevent curdling.
  6. Step 6: Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring gently. Heat over low heat for 3-4 minutes until the soup thickens slightly but does not boil.
  7. Step 7: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh dill if using. Serve hot.

Related recipes