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Close-up of Greek lemon chicken soup with orzo (avgolemono) with shredded chicken, carrots, celery, and dill in a creamy lemon broth.

Greek Lemon Chicken Soup With Orzo

Chicken, orzo, and vegetables simmer together before an egg-lemon mixture gives the broth a silky finish. Fresh dill completes this one-pot soup, made without cream.
Recipe Developer-Estefania
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Prep Time 10 minutes
Cook Time 35 minutes
Additional time5 minutes
Total Time 45 minutes

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion chopped
  • ½ teaspoon salt
  • 1 medium carrot chopped
  • 2 celery stalks chopped
  • 3 garlic cloves minced
  • ¼ teaspoon freshly ground black pepper
  • 1.5 l reduced-sodium chicken broth
  • 2 bay leaves
  • 2 boneless, skinless chicken breasts approximately 1 lb/500 g total
  • 150 g dry orzo pasta
  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill chopped

Instructions

  • Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 medium yellow onion, chopped, and ½ teaspoon salt, then cook for 2–3 minutes. Add 1 medium carrot, chopped, and 2 celery stalks, chopped, and cook for another 4–5 minutes, until beginning to soften. Stir in 3 garlic cloves, minced, and ¼ teaspoon freshly ground black pepper and cook for 1–2 minutes, until fragrant.
  • Pour in 1.5 l reduced-sodium chicken broth. Add 2 bay leaves and 2 boneless, skinless chicken breasts, approximately 1 lb/500 g total. Bring to a boil, reduce the heat, cover, and simmer for about 15 minutes, until the thickest part of the chicken reaches 74 °C.  
  • Transfer the chicken to a plate. Add 150 g dry orzo pasta to the simmering broth and cook for 6–8 minutes, or until tender, stirring occasionally. Meanwhile, shred the chicken with two forks, then return it to the pot.  
  • Whisk 2 large egg yolks with 2 tablespoons fresh lemon juice in a bowl. Gradually add hot broth from the pot, a little at a time, whisking continuously until the egg-lemon mixture is warm and smooth. Add the shredded chicken back into the soup and stir.
  • Reduce the heat to low. Slowly pour the warmed egg-lemon mixture into the soup while stirring continuously. Cook gently for 2 minutes, until the broth thickens slightly. Do not let it boil.
  • Remove the bay leaves, then taste and adjust with more salt, pepper, or lemon juice if needed. Stir in 2 tablespoons fresh dill, chopped, and serve hot with your favorite bread.
    Remove the pot from the heat and discard the bay leaves. Stir in 2 tablespoons fresh dill, then taste and adjust the salt, pepper, or lemon juice if needed. Let the soup rest for 5 minutes before serving. 

Notes

Broth consistency: The egg yolks lightly thicken the broth. The finished soup should remain easy to spoon rather than becoming a thick sauce.  
Serving texture: Orzo continues to absorb broth as the soup stands. Serve after the short rest; add a little extra broth if needed when reheating leftovers.  
Storage and reheating: Refrigerate leftovers promptly in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring regularly, until the soup reaches 165°F (74°C). Avoid boiling to protect the egg-lemon texture. 

Nutrition

Calories: 332kcal | Carbohydrates: 34g | Protein: 21g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 133mg | Sodium: 1848mg | Potassium: 525mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2724IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 2mg
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