March 1, 2022

Avgolemono Greek Orzo Soup

This traditional soup is hands down one of my favorite soups of all time. It’s so simple, flavorful, hearty, and heartwarming. It really does check off all the boxes to qualify as the perfect soup. In the classic Greek version, this soup is made with rice, but I opted to switch it out for some tender tiny orzo. Switching the textures a bit makes it just a little more exciting and adds some oomph to the dish!

Now, I might have the best news ever for you, are you ready? Drum roll please….you can easily make this in 20 minutes and have a meal that will last for the week or even weekend!

Seriously, this might be one of the easiest soups I have ever made. So, even if you think you can’t cook, trust me you can do this! If you can boil orzo you got this, if you have a hand mixer, the tool basically does all the work for you! And if you can shred some chicken you definitely got this!

There are a few key things you need to do during the cooking process to ensure it comes out perfect every time, don't worry they are easy:

  1. When making the lemon egg mixture, I like to beat the eggs by themselves first. Then, I add in lemon juice and then the broth after. However, the broth needs to be warmed, but not hot. If the broth is hot it could potentially cook your eggs when you add them in. But, you also don’t want the broth to be at room temperature either. So to achieve this, I like to warm the broth that is needed over the stove until I see steam forming, then I remove it and let cool for 3-5 minutes. Or for a faster approach you can warm it in the microwave for 1-2 minutes.
  2. Now, when adding the warm broth to the eggs, to prevent them from curdling, scrambling or cooking you want to use a hand mixer or whisk and pour the warm broth into the lemon and egg mixture slowly, while also mixing everything together at once. That way no eggs will be cooked and you get your rich mixture to add to the soup.
  3. To save on some cooking time, I like to get already made rotisserie chicken and shred that and add it to the soup. If you want you can also boil chicken breasts, cook and shred. But, another plus to using rotisserie chicken is that it has some added flavor from the way it is pre-cooked at the store that plain boiled chicken breasts won’t have.

I know you might have a few more questions such as, what should I serve this with? Well I will be happy to tell you! I love serving it with black pepper and a few pinches of fresh dill. Too much dill can over power the soup, but feel free to add as much as you would like to your bowl when serving. I also love serving this with toasty warmed pita bread for dipping, dunking and scooping. You can feel free to also serve with extra lemons, but it is pretty lemon-y as is.

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

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!
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October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
July 5, 2023
Can I do this in a slow cooker instead of the oven?
October 19, 2021
So delicious!