Avgolemono Soup with Rotisserie Chicken & Orzo

A classic Greek soup made with eggs, lemon, and chicken, avgolemono (pronounced ahv-goh-LEH-moh-noh) feels fancy but is decidedly thrifty—especially this version, which leans on one of our favorite grocery-store shortcuts: rotisserie chicken.
Publish date:
avgolemono soup with rotisserie chicken & orzo

Recipe by Alexa Weibel

Active TimeTotal TimeServings

20 minutes

35 minutes



  • 3 tbsp. butter

  • 1 large leek, white and light-green parts only, finely chopped

  • 2 stalks celery, finely chopped, leaves reserved

  • 3 cloves garlic, finely chopped

  • 9 cups chicken stock

  • 1 cup orzo

  • 3/4 lb. shredded rotisserie chicken (about 3 cups)

  • 5 large eggs

  • 2 tsp. lemon zest plus 3 tbsp. juice (from 1 to 2 lemons)

  • 3 scallions, thinly sliced

  • 1/2 cup (packed) coarsely chopped fresh dill


1. In a large pot, melt the butter over medium heat. Add the leek, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the stock; season. Bring to a boil over high. Add the orzo. Reduce heat to medium. Cook until the orzo is just al dente, stirring often, about 6 minutes. Remove from heat. Stir in the chicken.

2. In a medium bowl, whisk the eggs and lemon juice. Slowly pour 1 cup of the soup into the egg mixture, whisking constantly. Gradually stir the egg mixture into the soup, then stir in the scallions. Return the soup to low heat. Simmer, stirring occasionally, until the liquid thickens, about 5 minutes; season the soup.

3. Divide the soup among bowls. Top with the celery leaves, lemon zest, and dill. Serve immediately.