Quick Avgolemano Orzo and Chicken Soup
Warm, comforting, and packed with zesty flavor, this Quick Avgolemono Orzo and Chicken Soup is a Mediterranean-inspired favorite that comes together in just 30 minutes. Perfect for busy weeknights, this silky soup combines tender orzo pasta, shredded rotisserie chicken, and a vibrant egg-lemon mixture that creates a creamy, velvety broth—without any dairy! A touch of fresh dill and lemon zest brightens every bite, while the simplicity of the ingredients ensures a light yet satisfying meal. Whether you're craving a cozy bowl of soup or a fresh twist on chicken noodle, this easy avgolemono recipe delivers bold flavor and wholesome comfort in no time.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 0.75 cup orzo pasta
- 2 cups shredded cooked chicken (rotisserie works well)
- 2 large eggs
- 0.33 cup lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- salt (to taste)
- black pepper (to taste)
- 2 tablespoons fresh dill, chopped (optional garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the garlic and cook for an additional minute, stirring constantly to avoid burning.
Pour in the chicken broth and bring to a boil. Add the orzo pasta and cook according to the package instructions, usually 8-10 minutes, until tender.
Reduce the heat to low and stir in the shredded chicken to warm through.
In a medium bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
Temper the egg mixture by slowly ladling 1 cup of the hot soup broth into the bowl while whisking constantly. This step prevents the eggs from curdling.
Slowly pour the tempered egg mixture back into the pot, stirring continuously, to create a creamy, velvety broth. Be careful not to let the soup boil at this stage.
Season with salt and black pepper to taste. Serve immediately, garnished with fresh dill if desired.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 14.6 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 328 mg | 25% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2838 mg | 60% | |
*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.
