How to make it
6 steps. Take it one step at a time.
Bring the chicken broth
In a large pot, bring the chicken broth to a boil over medium-high heat.
Add the orzo to the boiling broth
Add the orzo (or rice) to the boiling broth. Reduce heat to a simmer and cook until the pasta is al dente, usually about 10-12 minutes.
12 minStir in the shredded chicken
Stir in the shredded chicken and season with salt and pepper. Keep the soup at a very low simmer.
Whisk the eggs until frothy
In a medium bowl, whisk the eggs until frothy, then slowly whisk in the lemon juice until well combined.
To temper the eggs, very slowly ladle about 2 cups of the hot broth
To temper the eggs, very slowly ladle about 2 cups of the hot broth into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling.
Gradually pour the tempered egg mixture back
Gradually pour the tempered egg mixture back into the main pot, stirring constantly. Cook on low heat for another 2-3 minutes until the soup thickens slightly. Do not let it boil or the eggs will curdle.
3 min
A little kitchen wisdom
The secret to a perfect Avgolemono is the tempering process. Adding the hot broth slowly to the egg-lemon mixture prevents the eggs from curdling, ensuring a smooth, velvet-like consistency. Traditionally made with orzo, but arborio rice is a great gluten-free alternative.
