One of my favorite types of seasonal recipes to make is soup! And with winter upon us, what better time than now to make my Easy Avgolemono Soup with Orzo – a hearty Greek Lemon Chicken Soup you’ll want to eat all year long!
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It’s no surprise that I love soup! I enjoy creating different soup recipes, as well as eating soup! I think soups – more than any other cuisine – can really fit the season.
What Are Seasonal Soups
As a food blogger with a blog that focuses on seasonal recipes, I have created several different soup recipes for different seasons.
If you haven’t checked them out yet, what the heck are you waiting for? Just kidding! Sort of…LOL!
However, if you are a soup nut like me, please check out those soup recipe links above.
The Perfect Soup for Winter
Up until now, I hadn’t tried making a soup that would be perfectly fitting for winter. I knew I wanted some type of chicken soup, but something a little more exotic than just plain old boring chicken soup.
Then it hit me! I used to get this awesome Greek Lemon Chicken Soup at a nearby diner that I absolutely loved. When I asked the owner about it, he told me it was a traditional Greek soup recipe, called Avgolemono.
What Does Avgolemono Mean?
It’s a Greek noun that simply means any soup or sauce made using chicken broth, eggs and lemon juice.
What Exactly Is Avgolemono Soup
Avgolemono is a traditional Greek Lemon Chicken Soup. This soup is made from eggs, lemon juice from a freshly squeezed lemons, chicken broth or stock, and some optional ingredients, such as shredded chicken pieces and various vegetables.
I have decided to also add Orzo (a type of rice shaped Greek pasta) for texture, as well as to make this soup a little heartier.
To complete this recipe, I’m going to stir in some spinach. Some recipes add other vegetables, such as celery and carrots, as well.
But we are going to keep this recipe SIMPLE!
What Does Avgolemono Soup Taste Like?
As a fan of chicken soup and a person who loves anything lemon, this soup tastes like the most incredible chicken soup you’ve ever had, combined with a hearty and creamy lemon base that I cannot get enough of.
So, I guess that means I like it!
Easy Avgolemono Soup With Orzo – The Ingredients
- 3 eggs
- 2 – 3 lemons
- 6 – 8 cups of Swanson chicken broth as a base (you can also use chicken stock) – I used 4 cans of the broth shown above
- 1/2 cup uncooked Orzo – I like this non-GMO Orzo from RiceSelect
- 1 Rotisserie Chicken
- Fresh spinach (optional ingredient, but highly recommended)
Avgolemono Soup with Orzo – Recipe Equipment Needed
Here are the kitchen tools that I used in this recipe
1 Large Pasta Pot with Lid
1 Pyrex Measuring Cup
1 Medium Bowl (I tried to find one with a Greek design to fit this recipe – totally NOT necessary!)
1 Egg beater
1 Large Ladle
I like the stainless steel and black combination of most of my cooking equipment, but there is something really cheerful about these Greenlife pots and pans!
Preparing the Ingredients
In this section, I am going to explain how I prepared the ingredients so that when we get into the recipe steps down below, you will have everything handy. I would say the preparation took about 10 minutes.
Tired of shopping for ingredients?
You can begin preparing the ingredients for this recipe in many different ways (in fact, I have Step-by-Step instructions down below in the recipe card section of this article), but I chose to start by simply adding four cans of low sodium chicken broth to my pot.
Next, I pulled (shredded) some of the chicken pieces directly from my pre-cooked rotisserie chicken and placed on a plate. These will be used later in the recipe.
I then cracked 3 eggs and added them to a medium-sized bowl
Beat the eggs until they are sufficiently creamy and there is no more yolk showing.
Next, squeeze some fresh lemons into your measuring cup. I used 3 whole lemons and got about 1/4 cup of lemon juice.
A handy measuring cup like the one shown below will come in handy at various times during this recipe. If you don’t have one yet, I highly recommend this exact same one available on Amazon.
I LOVE citrus and this amount of lemon juice will make your Avgolemono Soup very lemony so it is perfectly acceptable if you want to use fewer lemons than I did!
Pour the freshly squeezed lemon juice INTO the medium bowl with the beaten eggs in it and whisk it well!
Since I used a lot of lemon juice, it seriously lightened the color of my egg mixture!
At this point, you are pretty much done preparing the ingredients and have everything you need to start making this delicious Avgolemono Soup with Orzo recipe!
Check out how good this soup looks after stirring in some Orzo and fresh spinach – even with my bad photography!
So What Makes Your Recipe for Avgolemono Soup EASY?
In general, I am using a pre-cooked rotisserie chicken and pulling or shredding the meat to add to my soup.
This is easier than cooking a whole chicken (or even chicken breasts) from scratch, which cuts down on the prep time for this recipe quite considerably.
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Also, I am using as few ingredients as possible while still capturing the essence of this delicious Greek Lemon Chicken Soup (I hope!)
Is There Anything Difficult About This Recipe?
If I had to say that any of the recipe steps for making Avgolemono soup were tricky, it would have to be the step where we temper the eggs (Step 7 down below in the recipe steps).
But don’t worry! It’s not that difficult. Plus, I go into a lot of detail in that step, but just to give you some background beforehand…
What Does Tempering Eggs Even Mean
According to this article about tempering eggs from CookingClarified.com, tempering is a method of combining two ingredients (one of which is usually egg) at two different temperatures, so that the egg cooks slowly and doesn’t congeal.
How I Tempered My Eggs
I slowly added the hot ingredient (hot broth) into the cooler (room temperature) ingredient (egg and lemon mixture) while whisking continuously and vigorously. I go into more details in the Step-by-Step Avgolemono Soup recipe instructions below.
The goal is to prevent the eggs from cooking too quickly by slowly raising their temperature.
By keeping the eggs moving vigorously and constantly, we are able to raise their temperature SLOWLY and prevent the eggs from cooking!
How Do I Know If I Tempered My Eggs Correctly in this Recipe?
The best way to tell that you successfully tempered your eggs is by looking in the soup AFTER adding your egg and lemon mixture back into the pot.
If you did NOT temper the eggs completely, the eggs will start to cook after you add this mixture back into your hot soup (you will know that the eggs started to cook if you see segments of egg whites that are starting to cook/congeal).
This means you should probably have either whisked your egg/lemon mixture after adding in the hot broth for a little bit longer or added the hot broth to the egg/lemon mixture more slowly.
What Can I Do If My Eggs Start To Cook When Added Back Into The Hot Broth?
First off, don’t panic!
The first time I made this recipe, the same thing happened to me. My eggs started to cook once I added them back into the hot soup.
I have to give a shout out to this awesome Avgolemono Soup with Orzo and Spinach recipe from Umamigirl.com – it was the first recipe I found that described how to temper the eggs properly.
Here’s What I Did
So, if you didn’t get this step exactly right, you can just ignore the fact that there are some cooked egg pieces in your soup – although, I personally didn’t like having pieces of cooked egg in my soup because the liquid should be totally creamy and smooth (and lemony!).
Plus, if I wanted scrambled eggs, I would just as soon have made my Keto Scrambled Eggs with Asparagus and Tomatoes Recipe!
What I did was I simply scooped out the various pieces of cooked egg and continuously stirred the soup vigorously to break up any small egg pieces that remained!
What Are Some Other Orzo Based Recipes?
I certainly had some Orzo left over after making this and if you do too, my delicious and creamy One Pot Sun-Dried Tomato Orzo recipe is a great way to use up some of that extra Orzo!
Please Let Me Know If You Made This Easy Avgolemono Soup Recipe
Please drop a comment in the comments section below and let me know if you enjoyed this recipe or even tried to make it yourself!
I would love to hear whether you thought my steps were clear enough. And also let me know if you made any changes or have any suggestions.
How did YOUR Avgolemono Greek Lemon Chicken Soup turn out? Let’s keep the conversation going!