Avgolemono soup is a comforting Greek classic. With just 5 main ingredients, you get a creamy, fragrant, and nourishing soup!
Avgolemono soup (avgo meaning egg, lemoni meaning lemon) is a beloved Greek classic. With just 5 main ingredients, it transforms into a creamy, fragrant, and nourishing dish. The orzo adds body, the lemon brings brightness, and the eggs create a silky texture, without any cream or flour! A minimalist yet refined recipe that proves you don’t need much to cook something truly satisfying.
Simple ingredients: only 5 staples for a wholesome, nourishing, and elegant soup.
Customizable base: enjoy it minimalist on busy nights, or turn it into a heartier meal by adding vegetables and fresh herbs.
Protein-rich and satisfying: chicken and orzo make it a complete, comforting alternative to classic chicken noodle soup.
Quick and comforting: ready in no time! For weeknights, lunch, or whenever you need a cozy boost.
Optional add-ins (if you feel like it): diced carrots, celery, zucchini, or fresh spinach. To enhance the Mediterranean flavors: dill, mint, or chives.
Richer texture: replace part of the broth with evaporated milk or add a bit of rice instead of orzo.
For a modern touch: garnish with shaved Parmesan or crumbled feta.
Gluten-free version: replace the orzo with basmati rice or quinoa.
In a large saucepan, bring the chicken broth to a boil. Add the orzo and cook until al dente (about 8 minutes).
Zest and juice the lemons. In a medium bowl, whisk the eggs together with the lemon juice.
Gradually add 1 to 2 ladles of hot broth into the egg–lemon mixture, whisking constantly to prevent the eggs from curdling.
Reduce the heat to low. Slowly pour the lemon–egg mixture into the pot, stirring gently until the soup becomes creamy.
Add the chicken, stir gently, and adjust the seasoning to taste. Garnish with fresh parsley, extra lemon zest, and a drizzle of olive or chili oil, if desired. So good!
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