Lemon-Infused Avgolemono Soup with Chicken and Orzo

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A comforting Greek chicken soup brightened by lemon and thickened with egg and orzo pasta, perfect for chilly days. This Greek-inspired soup recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, chicken broth, medium carrot 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.

Ingredients

• 2, about 1 lb total boneless skinless chicken breasts
• 6 cups chicken broth
• 1, diced medium carrot
• 1, diced celery stalk
• 1, diced small onion
• 1/2 cup orzo pasta
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: In a large pot, combine 2 boneless skinless chicken breasts and 6 cups chicken broth. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 20 minutes until chicken is cooked through.
2. Step 2: Remove the chicken breasts from the broth and set aside to cool. Add 1 diced medium carrot, 1 diced celery stalk, and 1 diced small onion to the broth, simmer for 10 minutes until vegetables soften.
3. Step 3: Stir in 1/2 cup orzo pasta and cook for 8-10 minutes until tender.
4. Step 4: Shred the cooled chicken into bite-sized pieces and return to the pot.
5. Step 5: In a separate bowl, whisk together 2 large eggs and 1/4 cup fresh lemon juice until smooth.
6. Step 6: Temper the egg-lemon mixture by slowly adding 1 cup hot broth from the pot into the bowl while whisking vigorously. Then slowly pour this mixture back into the pot, stirring constantly to prevent curdling.
7. Step 7: Heat the soup gently over low heat for 3-4 minutes until slightly thickened, but do not boil.
8. Step 8: Season with 1 tsp salt and 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley before serving hot.