Lemon Avgolemono Soup with Chicken and Orzo

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A comforting, tangy chicken soup thickened with egg and lemon, featuring tender shredded chicken and delicate orzo pasta. This Greek recipe, ready in about 55 minutes, pairs chicken breasts, water, carrot 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.

Ingredients

• 2 medium, boneless and skinless chicken breasts
• 8 cups water
• 1 large, diced carrot
• 1, diced celery stalk
• 1 medium, quartered onion
• 1/2 cup orzo pasta
• 3 large eggs
• 1/3 cup, freshly squeezed lemon juice
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 1 tbsp, chopped, optional fresh dill

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

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.