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Greek chicken avgolemono soup

Greek chicken avgolemono soup

Total Time
30 min
10 min
20 min
A creamy, tangy and generously portioned soup that you’re sure to love. Make it gluten-free by swapping the risoni for basmati rice and using gluten-free stock cubes.


Brown onion

1 small, chopped

Risoni (orzo) pasta

cup(s), or orza pasta, (75g)

Cooked skinless chicken breast

¾ cup(s), shredded, (120g)


1 medium

Lemon juice

1½ tbs

Olive oil

1 tsp

Chicken stock cube

2 individual, salt-reduced, (to make 3 cups (750ml) chicken stock)

Fresh dill

5 g, frozen, chopped


  1. Heat oil in a medium saucepan over medium heat. Cook onion, stirring, for 4-5 minutes, until golden.
  2. Stir in stock and risoni. Bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for about 10 minutes or until risoni is tender. Stir in chicken and simmer for a further 1 minute.
  3. Meanwhile, lightly whisk egg and lemon juice in a small bowl to combine. Stir in 2 tablespoons of the hot soup. Gradually pour egg mixture into soup, stirring constantly over low heat for 1-2 minutes, until soup thickens. Serve sprinkled with dill and seasoned with black pepper.


Foodie fact: Avgolemono is a Greek word that translates to egg and lemon. Usually made up as a sauce, it can be served over meatballs or stuffed vine leaves, or transformed into a soup as we show here. The soup is traditionally served with rice, but here we’ve used risoni instead.