This soup is inspired by classic Greek Avgolemono flavors but prepared in a rustic Mediterranean style—creamy without cream, fragrant with dill and lemon, and deeply soothing. It’s perfect for chilly evenings, family dinners, or whenever you need a nourishing bowl of warmth.

⭐ Ingredients (Serves 6)

For the Soup Base

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt (add more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 bay leaf

For the Broth & Chicken

  • 8 cups chicken broth (preferably homemade or low-sodium)
  • 2 cups cooked shredded chicken
    • (or use 1½ lbs raw boneless chicken breasts/thighs and cook them in the soup)

For the Pasta

  • 1 cup orzo pasta

Avgolemono-Style Lemon Mixture (Optional but recommended)

  • 2 large eggs
  • Juice of 2 lemons
  • 1 teaspoon lemon zest

Finishing Ingredients

  • 3 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • Extra lemon wedges
  • Olive oil for drizzling
  • Freshly ground black pepper

🍴 Instructions

1. Prepare the Aromatic Base

  1. In a large heavy pot, heat olive oil over medium heat.
  2. Add the diced onion, carrots, and celery.
  3. Sauté 6–8 minutes until the vegetables soften and the onion becomes translucent.
  4. Add garlic, oregano, salt, pepper, and bay leaf.
  5. Sauté another minute until fragrant.

2. Add Broth and Chicken

  1. Pour in the chicken broth.
  2. If using raw chicken, add it now and simmer for 20–25 minutes until fully cooked.
  3. Remove the chicken, shred it with two forks, and return it to the pot.
  4. If using pre-cooked shredded chicken, simply add it directly to the soup and bring everything to a gentle simmer.

3. Cook the Orzo

  1. Add the orzo to the simmering broth.
  2. Cook 8–10 minutes, stirring occasionally so it doesn’t stick to the bottom.
  3. Reduce heat to low once the orzo is tender.

4. Prepare the Mediterranean Lemon-Egg (Avgolemono) Mixture

(Optional, but makes the soup silky and luxurious)

  1. In a medium bowl, whisk the eggs until smooth.
  2. Slowly pour in the lemon juice while whisking continuously.
  3. Ladle 1 cup of hot broth from the soup into the egg-lemon mixture in a slow stream, whisking constantly to temper it.
  4. Once well combined and warm, slowly pour the mixture back into the pot while stirring.
  5. Keep the heat low—do not boil—so the eggs create a silky texture instead of scrambling.

5. Final Seasoning & Herbs

  1. Remove bay leaf.
  2. Stir in fresh dill and parsley.
  3. Taste and adjust seasoning: more lemon, more salt, or more pepper as desired.
  4. Drizzle a touch of olive oil across the surface for Mediterranean richness.

🍋 Serving Suggestions

Serve warm, topped with:

  • Extra fresh dill
  • A squeeze of lemon
  • Cracked black pepper
  • A drizzle of high-quality olive oil
  • Crusty bread or warm pita on the side

This soup pairs beautifully with:

  • Greek salad
  • Roasted vegetables
  • Feta cheese and olives
  • Grilled chicken or fish

🌿 Mediterranean Tips & Variations

✔ Make it creamier

Add a splash of extra broth to the lemon-egg mixture before tempering for extra silkiness.

✔ Make it heartier

Add spinach, kale, or chickpeas.

✔ Make it lighter

Use only ½ cup orzo or replace with cauliflower rice.

✔ Add Mediterranean flavor boosts

  • Capers
  • Kalamata olives (sparingly)
  • A pinch of turmeric for a golden broth
  • Extra lemon zest

🍲 Storing & Reheating

  • The soup thickens as it cools because the orzo absorbs liquid.
  • Add extra broth or water when reheating.
  • Keeps 3–4 days in the refrigerator.
  • If you want to freeze it, freeze the broth and chicken separately without the orzo, then add orzo fresh when reheating.