Greek Lemon Avgolemono Soup with Chicken and Orzo

By · Reviewed by AislePrompt Editorial · ·

A comforting, tangy chicken soup thickened with egg and lemon, featuring tender shredded chicken and delicate orzo pasta. This greek ready in about 55 minutes pairs water, large, diced carrot, diced celery stalk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 40 min Serves 4 Greek cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, combine 2 medium boneless skinless chicken breasts with 8 cups water, 1 large diced carrot, 1 diced celery stalk, and 1 quartered medium onion. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes until chicken is cooked through.
  2. Step 2: Remove chicken breasts from the pot and shred them with two forks. Strain the broth to remove vegetables and return the clear broth to the pot.
  3. Step 3: Bring the broth back to a gentle boil and add 1/2 cup orzo pasta. Cook for 8-10 minutes until tender.
  4. Step 4: In a separate bowl, whisk together 3 large eggs and 1/3 cup freshly squeezed lemon juice until frothy.
  5. Step 5: Temper the egg-lemon mixture by slowly ladling 1 cup of hot broth into the eggs while whisking vigorously to prevent curdling.
  6. Step 6: Gradually pour the tempered egg mixture back into the pot with the soup, stirring constantly over low heat until the soup thickens slightly, about 3 minutes—do not boil.
  7. Step 7: Stir in the shredded chicken, 1 1/2 tsp salt, 3/4 tsp black pepper, and 1 tbsp chopped fresh dill if using. Heat through for 2 minutes and serve warm.

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Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Greek Lemon Avgolemono Soup with Chicken and 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 water from drying out.

Can I substitute ingredients in Greek Lemon Avgolemono Soup with Chicken and 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 Greek Lemon Avgolemono Soup with Chicken and 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 Greek Lemon Avgolemono Soup with Chicken and 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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