Greek Avgolemono Chicken & Orzo Soup (Winter Classic)
Why this is a winter favorite
Warming, silky, and soothing Classic Greek winter comfort food High protein, very nourishing Non-spicy & kid-friendly Light yet filling
⏱️ Time
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
🛒 Ingredients
Soup Base
750 g chicken thighs or breast
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, finely sliced
1 celery stalk, chopped
6 cups chicken stock
½ cup orzo (or short rice)
2 eggs
Juice of 2 lemons
Zest of 1 lemon
Salt & black pepper
Finish
Fresh dill or parsley, chopped
Extra olive oil for drizzling
👩🍳 Instructions
Step 1: Cook the Chicken
1. Heat olive oil in a pot.
2. Add onion, carrot, and celery. Cook 6–8 minutes until soft.
3. Add chicken and stock.
4. Bring to a boil, then simmer 25 minutes until chicken is cooked.
5. Remove chicken, shred, and return to pot.
Step 2: Add Orzo
1. Stir in orzo.
2. Simmer 1 minutes until tender.
Step 3: Avgolemono (Creamy Lemon Finish)
1. In a bowl, whisk eggs with lemon juice.
2. Slowly add 1 cup hot soup into eggs while whisking.
3. Slowly pour mixture back into the pot, stirring gently.
4. Do not boil — heat gently until silky.
Step 4: Finish
Add lemon zest, salt, and pepper.
Garnish with herbs and olive oil.
🍞 How to Serve
With warm bread or pita
With a simple cucumber & olive oil salad
🌿 Tips
Keep heat low after adding eggs (prevents curdling)
For kids: add less lemon, more orzo
Soup thickens as it cools — add stock when reheating
🧮 Nutrition information
Calories: ~420 kcal
Protein: 30 g
Carbs: 35 g
Healthy Fats: 14 g