Avgolemono Soup

A mug of avgolemono soup with garnish
This content originally appeared on 


  • 6 cup low-sodium chicken broth
  • 34 cup orzo
  • 2 cooked chicken-breast halves, shredded
  • 3 large eggs, at room temperature
  • 13 cup fresh lemon juice
  • 1 lemon, thinly sliced


  1. Place the broth and orzo in a large saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and cook for 15 minutes or until the rice is cooked.
  3. Add the chicken. Remove the soup from heat and cover.
  4. In a separate bowl: Whisk the eggs and lemon juice in a medium bowl until frothy.
  5. Slowly add 1 cup hot chicken broth to the lemon and eggs, whisking continually.
  6. Slowly stir the warmed eggs into the soup.
  7. Ladle soup into bowls. Serve immediately with a slice of lemon.


The key is to SLOWLY mix the broth and eggs so that the eggs do not scramble.