Greek Lemon and Orzo Soup
Indulge in the comforting flavors of this vibrant Greek Lemon and Orzo Soup, an elegant twist on traditional chicken soup with Mediterranean flair. This soul-soothing dish, also known as Avgolemono, combines tender orzo pasta and a rich, velvety broth enhanced with fresh lemon juice and a delicate egg emulsion for a creamy texture—no cream required! Packed with aromatic vegetables like onion, carrot, and celery, and optionally enriched with shredded chicken, this recipe is as nutritious as it is satisfying. Ready in just 40 minutes and garnished with fragrant parsley, it’s the perfect balance of bright citrus notes and hearty comfort. Whether as a light lunch or a cozy dinner staple, this Mediterranean-inspired soup is sure to be a new favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 0.75 cup orzo pasta
- 3 large eggs
- 0.33 cup freshly squeezed lemon juice
- 1 cup cooked and shredded chicken (optional)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Pour in the chicken broth and bring it to a gentle boil.
Add the orzo pasta to the pot and simmer for 8-10 minutes, or until the orzo is tender, stirring occasionally to prevent sticking.
Separately, whisk the eggs and lemon juice together in a medium bowl until well blended.
Once the orzo is cooked, reduce the heat to low and slowly ladle 1 cup of hot broth from the soup into the egg-lemon mixture, whisking constantly to temper the eggs.
Slowly pour the tempered egg mixture back into the soup, stirring constantly to create a creamy texture. Do not bring the soup back to a boil to avoid curdling the eggs.
If using, stir in the shredded chicken and let it warm through for 2-3 minutes.
Season the soup with salt and ground black pepper, adjusting to taste.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 7433 mg | 323% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.9 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 469 mg | 36% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3668 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
