Avgolemono Greek Orzo Soup

If you are in need of an easy comforting soup that will last you all week or all weekend, make this Avgolemono Greek Orzo Soup! This classic Greek style chicken soup is silky smooth and enriched with a tangy lemon and egg mixture.



  • 8 Cups Chicken Stock
  • 2 Cups rotisserie chicken, shredded
  • 1 Cup orzo, not cooked
  • 2 Bay leaves
  • ¾ Cup lemon juice
  • 4 large eggs
  • ¼ TSP salt
  • ¼ TSP fresh cracked black pepper
  • Dill, extra chicken pieces, lemon wheel and black pepper for garnish
  • Pita Bread for serving with (optional)


  1. Shred your chicken and measure 2 Cups, set aside.
  2. Bring 6 cups of chicken stock to a boil. Once boiling, add your 1 cup orzo and 2 Bay leaves. Cook until al dente, about 8 minutes.
  3. While the orzo is cooking, make your egg mixture. Heat 2 cups of Chicken stock in the microwave for 30 seconds - 1 minutes. You want it warm, not hot. Using an electric mixer, beat your eggs until frothy and smooth. Add in lemon juice. Turn the mixer back on to low and slowly pour in your 2 cups of warmed stock while mixing with lemon juice and eggs. NOTE: You want to do this slowly, so the eggs don't curdle (we are not trying to achieve egg drop soup). We want the mixture to be smooth and creamy.
  4. Once your egg mixture has been made, slowly add it to your pot of chicken stock and orzo. Stir to combine. NOTE: Keep your heat on low. You DO NOT want to bring this to a boil.
  5. Add in your shredded chicken and season the soup with salt and pepper. Simmer over low heat for 5-10 minutes until its warmed and thickened.  
  6. Serve immediately and serve with dill, warm pita bread, extra lemons, black pepper and chicken if desired.
  7. ENJOY!