Photo of Chicken avgolemono soup by WW

Chicken avgolemono soup

4 - 7
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
Avgolemono is a Greek soup made of broth, eggs, and fresh lemon juice. This version for two has been made more substantial with the addition of chicken. Here, we’ve stuck with tradition by using orzo but rice would make a good option if you’d like to use it instead. The broth gets its rich, silky consistency from the egg. Whisking a small amount of the hot broth into the egg tempers the egg by slowing heating it and prevents the egg from scrambling when its stirred into the hot soup. If you have dill sprigs on hand, chop it and add a few tablespoons for an added burst of bright flavor. Serve with warm naan or pita bread rounds and crisp romaine salad.


Olive oil

1 tsp

Uncooked shallot(s)

2 medium, or 1 small onion, chopped

Reduced-sodium chicken broth

3 cup(s)

Uncooked orzo

cup(s), or other tiny pasta

Cooked skinless boneless chicken breast(s)

¾ cup(s), chopped, chopped


1 large egg(s)

Fresh lemon juice

2 Tbsp


1 Tbsp, chopped

Black pepper

tsp, freshly ground, or to taste


  1. Heat the oil in a medium saucepan over medium heat. Add the shallots and cook, stirring frequently, until golden, about 4 minutes.
  2. Add the broth and orzo; bring to a boil. Reduce the heat and simmer, covered, until the orzo is tender, about 10 minutes. Stir in the chicken and simmer until heated through, about 1 minute.
  3. Meanwhile, in a small bowl, lightly beat the egg and lemon juice. Stir about 2 tablespoons of the hot broth into the egg mixture. Gradually pour the egg mixture into the simmering soup and cook, stirring constantly, until the soup thickens, about 1 to 2 minutes. Serve, sprinkled with the dill and pepper. Yields scant 2 cups per serving.