Description
Light, silky, and surprisingly luxurious—this Greek Avgolemono Chicken Noodle Soup is comfort food with a Mediterranean twist. A creamy egg-lemon broth wraps around tender chicken, orzo noodles, and a sprinkle of fresh dill. It’s zesty, velvety, and perfect for when you want something soothing yet bright.
Ingredients
6 cups chicken broth
1 cup orzo pasta (or small noodles)
2 cups cooked shredded chicken
3 large eggs
Juice of 2 lemons
Salt & pepper to taste
2 tbsp fresh dill, chopped (plus more for garnish)
Instructions
In a large pot, bring chicken broth to a boil. Add orzo and cook until tender, about 8–10 minutes.
Lower the heat to a gentle simmer. Stir in the shredded chicken.
In a bowl, whisk eggs and lemon juice until smooth.
Slowly ladle 1 cup of hot broth into the egg-lemon mixture, whisking constantly to temper.
Gradually stir the tempered egg mixture back into the soup. Do not boil—keep heat low to prevent curdling.
Add dill, season with salt and pepper. Stir gently and serve warm with extra dill on top.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
Nutrition
- Calories: 280
- Fat: 12g
- Carbohydrates: 22g
- Protein: 23g