Creamy, dreamy avgolemono soup with chicken and orzo…all the deliciousness of a cream-based soup with zero cream! Healthy comfort food to the max.
Okay, so where should I start with this soup?
Let’s start with the name, which is pronounced Ahv-go-leh-MAN-o.
It’s Greek, and I am Irish-American, and so I am on shaky ground here. I’ve now written the recipe, tested the recipe, photographed the recipe, eaten the recipe, and I am STILL asking the Southern husband how to both pronounce and spell it.
So next I should tell you that I posted on my Facebook page that I would be making this soup for dinner, and I got a whole string of comments in response.
Which were pretty evenly divided between people who (based on the word avgolemeno) had NO idea what I was cooking, and people who knew exactly what it was and left all kinds helpful advice about combining eggs with hot broth.
Creamy, dreamy avgolemono soup with chicken and orzo...all the deliciousness of a cream-based soup with zero cream! Healthy comfort food to the max. This soup is traditionally made with rice, but I decided to swap that in for orzo, which is a rice-shaped pasta that cooks up in much less time.
And – bonus points! – this soup is as healthy as you can get – the ingredients are pretty much chicken broth, a few eggs, lemon juice, chicken, shredded carrots, a handful of that orzo pasta and some herbs – but because of how it is put together, it comes out in this rich, creamy format that feels positively sinful.
If you didn’t know better, you would swear that there was a boatload of heavy cream lurking in this one…but there isn’t! Not a drop! That in and of itself makes this worth a try.
So go ahead – avgolemono!
- 6 cups chicken broth (I like the boxed Imagine and Pacific brands)
- 1/4 cup chopped fresh dill
- 1/2 cup uncooked orzo
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 cup shredded carrot
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces cooked chicken breast, shredded into bite-sized pieces
- Bring broth and dill to a boil in large saucepan and add orzo. Reduce heat and simmer for 5 minutes. Turn off heat and remove one cup of broth from the pot (without any orzo in it.) Let it cool for 5 minutes.
- Put eggs and juice in blender and process until smooth and frothy. With blender on, slowly pour the one cup of cooled broth that you removed from the pot into the blender and process until smooth. This is to thin out the eggs a little more so they will blend in to the soup obediently later on.
- Add carrot, salt, pepper and chicken to the broth and orzo in the pot. Bring to a simmer and cook for 5 minutes or until orzo is tender. Reduce heat to low.
- Slowly pour in egg mixture, stirring constantly, until soup is heated through, about 1-2 minutes. Do not let it boil or you may get the dreaded curdling. If you do, remind yourself that it is still going to taste just fine.
- Ladle into bowls and serve at once.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!