Avgolemono Soup

A classic Greek lemon chicken soup made with orzo pasta or rice, this Avgolemono Soup recipe is made creamy with eggs and no dairy.

Course Chicken, Dinner, Main Course, Soup

Cuisine American, British, Eurpoean, Healthy

Keyword Avgolemono, Avgolemono Soup, Greek Lemon Chicken Soup, Lemon Chicken Orzo Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 165kcal

Author Chrissie (thebusybaker.ca)

Wash, peel and chop your carrots, celery sticks and onions. Peel your garlic cloves, then mince.
Add the olive oil to the bottom of your pot over medium heat.
Add the onions, carrots, celery, bay leaves, italian seasoning and minced garlic and sauté until the onions become translucent.
Add the lemon zest and juice and sauté for a couple more minutes.
Deglaze with the white wine, scraping the bottom of the pot well.
Add the orzo and the stock and let it boil as per the package instructions.
When the orzo is almost done, add the shredded chicken.
In a large measuring cup, whisk the eggs well. While still mixing, slowly add some hot soup to temper the eggs.
Turn off the heat and, once your mixture is as hot as the soup, add it back in the pot.
Taste the soup and add more salt (if needed) and some fresh cracked black pepper, remove the bay leaves and serve.
Serve with a sprinkling of fresh parsley and lemon slices.

This recipe is great for meal prep and can be made up to 3 days ahead of time and stored in the fridge. Reheat well before serving.

This soup freezes well for up to 2 months. Be sure to freeze in airtight containers.