Avgolemono Lemon Chicken Soup with Orzo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Greek chicken soup brightened with lemon and thickened with egg, featuring tender chicken and delicate orzo pasta. This greek ready in about 45 minutes pairs chicken broth, medium, diced carrots, diced celery stalks 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
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Ingredients

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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.

Frequently asked questions

How long does Avgolemono Lemon Chicken Soup with Orzo take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Avgolemono Lemon Chicken Soup with Orzo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken broth from drying out.

Can I substitute ingredients in Avgolemono Lemon Chicken Soup with Orzo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Avgolemono Lemon Chicken Soup with Orzo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Avgolemono Lemon Chicken Soup with Orzo?

Greek greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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