Cold Greek Avgolemono Soup with Lemon and Egg

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 refreshing chilled soup combining chicken broth, lemon juice, and egg yolks for a silky, tangy finish perfect for warm days. This Greek-inspired soup recipe, ready in about 30 minutes, pairs chicken broth, lemon juice, egg yolks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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: 15 min Cook: 15 min Serves 4 Greek cuisine 150 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 6 cups chicken broth to a boil. Add 1/2 cup orzo pasta and cook for 7-8 minutes until tender. Remove from heat and set aside to cool to room temperature.
  2. Step 2: In a separate bowl, whisk 3 egg yolks with 1/4 cup freshly squeezed lemon juice until smooth and creamy.
  3. Step 3: Slowly ladle about 1 cup of the cooled broth into the egg-lemon mixture while whisking vigorously to temper the eggs and prevent curdling.
  4. Step 4: Gradually pour the tempered egg mixture back into the remaining broth, whisking constantly.
  5. Step 5: Return the soup to low heat and gently warm for 3-4 minutes, stirring continuously, until the soup thickens slightly and coats the back of a spoon. Do not boil.
  6. Step 6: Season with 1 tsp salt and 1/4 tsp black pepper. Remove from heat and refrigerate for at least 1 hour until chilled.
  7. Step 7: Serve cold, garnished with 1 tbsp chopped fresh dill if desired.

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