Soup · Mediterranean ·

Zesty Greek Avgolemono Soup with Lemon and Orzo

Name: Zesty Greek Avgolemono Soup with Lemon and Orzo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Soup
Ingredients: Chicken stock, 6 cups; Shredded cooked chicken, 1 cup; Orzo pasta, 3/4 cup; Eggs, 3 large; Fresh lemon juice, 1/3 cup (about 2-3 lemons); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped

This traditional Greek soup is a marriage of creamy lemon flavor with tender chicken and orzo, perfect for a warming meal.

4.4(64 reviews)

·By Ethan Brooks·August 7, 2025

Zesty Greek Avgolemono Soup with Lemon and Orzo — Soup served and photographed from above

Prep

15 min

Cook

45 min

Difficulty

Easy

Serves

Ingredients

Servings

For the Broth

For the Avgolemono Mixture

For Garnishing

Nutrition

Per serving

Calories: 184 kcal
Protein: 18.58 g
Carbs: 12.35 g
Fat: 5.75 g
Fiber: 0.55 g

Whole recipe

Total

Calories: 737 kcal
Protein: 74.3 g
Carbs: 49.4 g
Fat: 23 g
Fiber: 2.2 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Chicken stock 6 cups	60	6	1	2	0
Shredded cooked chicken 1 cup	240	43	0	5	0
Orzo pasta 3/4 cup	210	7	42	1	2
Eggs 3 large	210	18	1	15	0
Fresh lemon juice 1/3 cup (about 2-3 lemons)	15	0	5	0	0
Salt and freshly ground black pepper to taste	0	0	0	0	0
Fresh parsley chopped	2	0.3	0.4	0	0.2

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Avgolemono Mixture

1
Whisk Eggs
In a medium bowl, whisk the eggs until frothy.
2
Add Lemon Juice
Gradually whisk in the fresh lemon juice until well combined.
3
Set Aside
Set aside for later use.

Preparing the Soup Base

1
Simmer Stock
In a large pot, bring the chicken stock to a simmer over medium heat.
2
Cook Orzo
Add the orzo pasta and cook until tender, about 8-10 minutes.
3
Add Chicken
Stir in the shredded cooked chicken and continue to simmer.
Tip: Do not boil the soup once the egg-lemon mixture is added, as this may cause curdling.

How to Make Zesty Greek Avgolemono Soup with Lemon and Orzo

Total time: 1 h · Yields 4 servings

1
Tempering the Eggs
Gradually add 1 cup of the hot broth into the egg-lemon mixture, whisking constantly.
2
Combining Mixture and Broth
Slowly pour the egg-lemon mixture back into the pot, stirring continuously.
3
Final Adjustments
Season with salt and pepper to taste, ensuring the soup is well-balanced.