It just takes twenty minutes and six ingredients to make this creamy orzo chicken soup, also known as Avgolemono. It’s perfect on a cold day or when you’re feeling under the weather.
I’m grateful for the high number of chicken soup types in the world. Chicken noodle. Matzo Ball. Tom Yum Kai. Don’t even get me started. Up today, a quick and easy take on the classic Greek lemony chicken soup Avgolemono. This is one of those recipes that will make you believe in magic. Six ingredients and twenty minutes come together into something much greater than the sum of their parts. Don’t ask. Just do it.
The best part is that Avgolemono soup is one hell of an easy recipe. There are only two things to know. First, use a delicious, full-flavored chicken broth if possible. (Your favorite one from a box is fine, as long as you really like it.) Second, follow the recipe’s easy directions for tempering the eggs so you end up with a creamy soup and not a brothy soup with scrambled eggs in it. Don’t stress — it’s simple AF. But do it, please. Cool? Cool. 
Orzo Chicken Soup
- Total Time: 20 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Creamy, comforting chicken orzo soup ready in 20 minutes!
Perfect for a cold day or when you need a hug in a bowl.
Ingredients
- 8 cups (1894 ml) good chicken broth
- 0.75 cups (178 ml) uncooked orzo pasta
- 3 large eggs
- 0.5 cups (118 ml) freshly squeezed lemon juice
- 3 cups (710 ml) shredded cooked chicken
- 3 cups (710 ml) baby spinach leaves
- Fine sea salt and freshly ground black pepper
Instructions
- Bring broth to a boil in a five-quart pot, covered, over high heat.
- Add orzo and simmer briskly, covered, until al dente (a couple minutes shy of package directions).
- Meanwhile, in a medium bowl, beat the eggs well with a fork. Beat in lemon juice and set aside.
- When orzo is just cooked, ladle out about a cup of hot broth into a measuring cup with a spout. Slowly pour hot broth into the bowl with eggs and lemon juice, whisking constantly with a fork.
- Stir chicken and spinach into the soup pot and simmer for a minute or two until spinach is wilted.
- Reduce heat until broth is no longer bubbling.
- Stir egg mixture into soup and cook over low heat for a minute or two, until broth looks creamy and is slightly thickened.
- Add salt and pepper to taste and ladle soup into serving bowls.
- Reheat leftovers gently, without boiling.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- To prevent the eggs from scrambling, temper them slowly by adding the hot broth gradually while whisking constantly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 20
- Cholesterol: 150
Frequently Asked Questions
What type of chicken broth should I use for the Orzo Chicken Soup?
It’s best to use a full-flavored chicken broth that you really like, whether it’s homemade or your favorite brand from a box.
How do I temper the eggs for the Avgolemono in this recipe?
To temper the eggs, gradually whisk in some hot broth from the soup to the beaten eggs before adding them back into the pot, which prevents them from scrambling.
Can I add vegetables to the Orzo Chicken Soup?
Yes, you can add vegetables like spinach or carrots for extra flavor and nutrition, but make sure to cook them until tender before adding the orzo.
