Chicken Avgolemono Soup

Total Time
29 min
8 min
21 min
This light Greek favorite is made into a substantial meal by the addition of chicken.


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

fresh lemon juice

2 Tbsp

fresh parsley

1 Tbsp, fresh, 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 egg forms shreds, about 1 minute. Serve, sprinkled with the parsley and pepper. Yields scant 2 cups per serving.

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