Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill
A comforting Greek chicken broth soup enriched with velvety egg-lemon sauce, tender orzo pasta, and fragrant fresh dill for a bright, soothing bowl. This greek-inspired soups ready in about 25 minutes pairs chicken broth, orzo pasta, eggs, large for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 6 cups chicken broth
- 3/4 cup orzo pasta
- 2 eggs, large
- 1/4 cup fresh lemon juice
- 2 tbsp fresh dill, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cooked shredded chicken (optional)
Instructions
- Step 1: Bring 6 cups chicken broth to a gentle boil in a large pot over medium-high heat. Add 3/4 cup orzo pasta and cook for 7-8 minutes until tender but still firm to the bite.
- Step 2: While the orzo cooks, whisk together 2 large eggs and 1/4 cup fresh lemon juice in a medium bowl until smooth and pale.
- Step 3: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking constantly to temper the eggs and prevent curdling.
- Step 4: Gradually pour the tempered egg mixture back into the pot with the remaining broth and orzo, stirring gently over low heat until the soup thickens slightly and becomes creamy, about 3 minutes. Do not boil to avoid scrambling eggs.
- Step 5: Stir in 2 tbsp chopped fresh dill, 1 tsp salt, 1/2 tsp black pepper, and optionally 1 cup cooked shredded chicken for added protein. Serve warm.
Frequently asked questions
How long does Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill take to make?
Total time is about 25 minutes (10 min prep + 15 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 Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill?
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 Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill?
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 Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill 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 Egg-Lemon Avgolemono Soup with Orzo and Fresh Dill?
Greek soups 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.
