My Favorite Soup EVER

I make a LOT of soup. This is my hand down favorite soup to make.

It's called Avgolemono but since I don't even know how to pronounce that I call it Greek Lemon Soup. It's tangy and silky and I know those are strange adjectives for soup but it's unexpected and absolutely delicious. And the best part is that it only takes four ingredients to make: orzo, chicken broth, eggs and a lemon. Cheap, quick, and healthy... the trifecta of everything I want my everyday meals to be.

It's the perfect lunch when we're traveling in the RV because if we get fresh eggs from a farm, all the ingredients are shelf stable and they don't have to be refrigerated. Grocery store eggs must be refrigerated but farm fresh eggs that haven't been washed have a protective bloom around them and they can sit on the counter-top at room temperature until you're ready to use them. 


  • 4 cups chicken broth
  • 1/2 cup orzo
  • 3 eggs
  • 1 lemon
  1. 1. In a large saucepan, bring the chicken broth to a boil.
  1. 2. Add the orzo and cook for 7 minutes. Season with the salt and pepper. Reduce heat to low and simmer.
  1. 3. Meanwhile, in a medium bowl, whisk together the eggs and lemon juice until smooth.
  1. 4. Ladle about 1 cup of the hot broth into the egg-and-lemon mixture, then whisk to combine.
  1. 5. Add the lemony egg mixture back to the simmering saucepan. Stir just until the soup becomes opaque and thickens as the eggs cook, 1 to 2 minutes. Add more salt and pepper, if desired, and serve.
  2. *If I have leftover rotisserie chicken in the house, I'll chop it up and throw that in the soup as well for a more substantial meal.