Lemony Chicken & Orzo Soup (Avgolemono)
Cozy chicken soup with tender orzo and a bright squeeze of lemon. The eggs give the broth its silky finish, while a little butter makes every spoonful extra comforting.
Serves: 6
Total time: About 35 minutes, using cooked chicken
What You’ll Need
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon all-purpose flour
8 cups low-sodium chicken broth, plus more to thin as needed
1 cup uncooked orzo
3 cups shredded cooked chicken (rotisserie works beautifully!)
2 large eggs plus 1 egg yolk
½ cup freshly squeezed lemon juice, plus more to taste
Salt and freshly ground black pepper, to taste
Chopped fresh parsley or dill, optional, for serving
How to Make
First, start the base. Melt the butter with the olive oil in a large soup pot over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, without letting it brown.
Now, add the broth and orzo. Slowly whisk in the chicken broth until smooth. Bring to a boil, stir in the orzo, then reduce to a gentle simmer. Cook, stirring occasionally, until the orzo is just tender, following the package timing.
Next, warm the chicken. Stir in the shredded chicken and simmer gently until heated through. Remove the pot from the heat and let any bubbling stop.
Time to whisk the eggs, lemon and warm. In a medium heatproof bowl, whisk together the eggs, extra yolk, and ½ cup lemon juice until smooth. Slowly warm the egg mixture. While whisking constantly, drizzle about 2 cups of hot broth from the pot into the egg mixture. Start with a few tablespoons at a time, then gradually pour faster as the mixture warms. This step keeps the eggs from scrambling.
Finish the soup. Slowly pour the warmed egg mixture back into the pot, stirring continuously. Return to low heat and stir gently until slightly thickened. Keep it below a simmer; do not boil.
Enjoy! Season with salt and pepper. Add more lemon juice, a tablespoon at a time, until it’s as lemony as you like. Ladle into bowls and finish with parsley or dill, if desired. Serve with warm, crusty bread.
For leftovers: The orzo will absorb broth as it sits. Add a splash of broth when reheating and warm gently over low heat, stirring frequently.
