The weather in Sydney has been beautiful lately — warm, sunny, and full of that promise that summer’s just around the corner. But, as always happens in spring, the moment I take the big blankets off the beds and start dreaming of lighter meals, a cold snap hits. Suddenly I’m pulling on a jumper again and craving the comfort of a cosy bowl of soup.
This Lemon Chicken and Orzo Soup (Avgolemono) is exactly what I want on those in-between days. It’s light and bright, yet still deeply comforting — full of shredded chicken, tender orzo, and a silky lemon-egg broth. Inspired by the traditional Greek soup Avgolemono, it’s a beautiful example of how simple ingredients can become something quietly luxurious.
Why You’ll Love It
- Ready in under 40 minutes — perfect for a weeknight dinner.
- Comforting yet light, with a silky, dairy-free broth.
- Full of clean, lemony flavour balanced by savoury depth.
- Feels special but uses everyday ingredients.
Ingredients Explained
- Chicken breast: Poached gently to keep it tender and juicy before shredding.
- Orzo: The small, rice-shaped pasta adds body without heaviness.
- Eggs: Whisked with lemon juice to thicken the broth naturally.
- Lemon: Adds brightness and balance — zest and juice bring freshness.
- Thyme and parsley: Bring subtle herbal notes that complement the lemon.
- Olive oil: Adds richness and sheen without weighing the soup down.
- Stock: The foundation of the soup — use good-quality chicken stock for the best flavour.
Pro Tips
- Temper carefully: Whisk the egg mixture constantly when adding the hot broth to prevent curdling.
- Use good stock: It’s the foundation of flavour — a clear, savoury base makes all the difference.
- Don’t overcook the orzo: It should be tender but still distinct.
- Finish with lemon: Always taste before serving; the right acidity makes it sing.
It’s lovely with crusty bread or my Garlic Butter Dinner Rolls for soaking up that lemony broth.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring often — don’t let it boil or the egg base may separate.
FAQs
Can I use leftover chicken?
Yes! Add shredded cooked chicken when combining everything at the end.
Can I freeze it?
It’s best fresh. The egg-lemon base doesn’t freeze well, but you can freeze the stock, orzo, and chicken separately and add the egg mixture when reheating.
Can I use rice instead of orzo?
You can, but orzo gives a lighter, silkier texture that works beautifully here.
Final Thoughts
This Lemon Chicken and Orzo Soup (Avgolemono) has become one of my favourite things to make when Sydney’s spring weather turns cold again. It’s light, soothing, and full of quiet flavour — proof that simple ingredients, treated with care, can create something truly comforting.
If you love Greek flavours, you might also enjoy my Lamb Souvlaki with Garlic Yoghurt Sauce or Prawn Saganaki — both celebrate that same balance of freshness and heart.
Lemon Chicken and Orzo Soup (Avgolemono)
Equipment
- Large pot or Dutch oven
- small mixing bowl
- whisk
- Ladle
- Wooden spoon
- Tongs or two forks
Ingredients
- 2 small chicken breasts about 500g
- 2 litres 8 cups chicken stock or broth
- 1 cup orzo pasta
- 2 –3 garlic cloves finely chopped
- 1 small brown onion finely diced
- 1 bay leaf
- 1 sprig fresh thyme or ½ tsp dried
- 2 eggs
- Juice and zest of 1 lemon
- 2 tbsp fresh parsley finely chopped
- 2 tbsp extra-virgin olive oil divided
- Salt and pepper to taste
Instructions
Sauté the aromatics
- Heat 1 tablespoon olive oil in a large pot over medium heat.
- Add the onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent.
- Add the garlic and thyme and cook for another 30 seconds until fragrant.
Poach the chicken
- Pour in the chicken stock and add the bay leaf.
- Bring to a gentle simmer, then lower in the chicken breasts.
- Poach uncovered for 12–15 minutes, or until the chicken is cooked through.
- Remove the chicken and set aside to cool slightly. Discard the bay leaf.
Cook the orzo
- Add the orzo to the simmering broth and cook for 8–10 minutes, stirring occasionally, until tender but not mushy.
Shred the chicken
- While the orzo cooks, shred the chicken with two forks.
Make the egg-lemon mixture
- In a small bowl, whisk together the eggs and lemon juice until smooth.
- Gradually ladle about 1 cup of the hot broth into the egg mixture, whisking constantly to temper it.
Combine and finish
- Reduce the soup heat to low.
- Slowly pour the tempered egg mixture into the soup, stirring continuously.
- Do not let it boil — the soup will turn silky and lightly thickened.
Add the chicken and final touches
- Stir in the shredded chicken, lemon zest, and half the parsley.
- Season with salt and pepper, and add an optional final squeeze of lemon juice (taste broth before adding extra lemon).
Serve
- Ladle into bowls, drizzle with a little extra-virgin olive oil, and top with the remaining parsley.
That’s for such a delicious, light & tasty soup 🥰