Lemon-Infused Avgolemono Soup with Chicken and Orzo
A comforting Greek chicken soup brightened by lemon and thickened with egg and orzo pasta, perfect for chilly days. This greek-inspired soups ready in about 55 minutes pairs chicken broth, diced medium carrot, diced celery stalk 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
Instructions
- 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.
- 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.
- Step 3: Stir in 1/2 cup orzo pasta and cook for 8-10 minutes until tender.
- Step 4: Shred the cooled chicken into bite-sized pieces and return to the pot.
- Step 5: In a separate bowl, whisk together 2 large eggs and 1/4 cup fresh lemon juice until smooth.
- 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.
- Step 7: Heat the soup gently over low heat for 3-4 minutes until slightly thickened, but do not boil.
- Step 8: Season with 1 tsp salt and 1/2 tsp black pepper, and stir in 2 tbsp chopped fresh parsley before serving hot.
Frequently asked questions
How long does Lemon-Infused 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 Lemon-Infused 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 chicken broth from drying out.
Can I substitute ingredients in Lemon-Infused 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 Lemon-Infused 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 Lemon-Infused Avgolemono Soup with Chicken and Orzo?
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.
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