Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 182.4
  • Total Fat: 5.2 g
  • Cholesterol: 163.4 mg
  • Sodium: 440.3 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.4 g

View full nutritional breakdown of Avgolemono calories by ingredient
Submitted by:


A slight variation on my husband's old family recipe. A slight variation on my husband's old family recipe.
Number of Servings: 7


    1 lb. cooked chicken
    3 cans fat free low sodium chicken broth
    3 oz orzo pasta, uncooked
    6 tbsp lemon juice
    4 eggs
    1/2 cup finely sliced celery
    1/2 cup finely sliced carrot


Tear the chicken into bite sized pieces and set aside. Bring the three cans of chicken broth to a boil and add the sliced vegetables. While they are cooking beat four eggs and lemon juice until frothy.

Once the vegetables are cooked to your liking, add the orzo and continue to cook until it is tender.

Take a small amount of the broth (about a 1/5 cup) out of the pot and SLOWLY pour it into the egg mixture while you continue to whisk. This will allow the eggs to heat slowly so they will not start to cook and harden when you add them to the soup.

Slowly pour the egg mixture into the pot while stirring. Take your time so you don't wind up bits of scrambled egg in your soup!

Add the chicken pieces and stir til heated through. Serve with some fresh ground black pepper. Makes about 7 1 cup servings.

Rate This Recipe