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One bowl of avgolemono: pale yellow creamy lemon-egg broth with orzo, shredded chicken, a little chopped dill and a thin lemon slice on top (AI-generated photo)

Comfort food

Avgolemono with Shredded Chicken

Silky lemon-egg soup with chicken and orzo.

35 min total20 min activeMakes 4 bowls
High-proteinMethod in Pro

Avgolemono is Greece's chicken soup, thickened not with cream but with eggs and lemon whisked together and warmed with hot broth so they turn silky. Orzo and shredded chicken make it a meal. It tastes bright and rich at the same time.

Ingredients

For 4 bowls.

Soup

  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 1/2 lb boneless skinless chicken breasts
  • 1/2 teaspoon kosher salt
  • 1 cup orzo

Egg-lemon

  • 4 large eggs
  • 1/3 cup fresh lemon juice
  • 2 tablespoons chopped fresh dill

Method

  1. Bring the broth, water, carrot, celery and salt to a simmer, add the chicken and poach 15 minutes until 165°F. Lift out the chicken and shred it.

    165°F inside

  2. Add the orzo to the simmering broth and cook 8 to 9 minutes until tender. Turn the heat to low.

    Timer 9 min

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Tips

  • Add the hot broth to the eggs a ladle at a time while whisking; rushing scrambles them.
  • The orzo keeps drinking the broth, so add a splash of water when reheating.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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