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Avgolemono soup

Recipe courtesy of John Vaeth, Good Samaritan University Hospital Executive Chef

Avgolemono soup is a traditional Greek chicken soup. You can make your own chicken stock or use a store-bought variety, and use any leftover chicken or the meat from a rotisserie chicken from the market.


  • 2 Tbsp olive oil
  • 1/2 cup diced onions, carrots and celery 
  • 2 quarts chicken stock
  • 12 oz cooked chicken, shredded
  • 4 whole eggs
  • 4 oz orzo pasta 
  • 6 oz fresh-squeezed lemon juice
  • 1 Tbsp fresh dill, finely chopped


  1. Heat olive oil in a large pot, and sauté vegetables until tender. Add stock, and bring to a brisk simmer. Add orzo, stir, and cook according to package directions or until al dente. 
  2. In a bowl, whisk the eggs. Slowly, while whisking, add a few ounces of hot stock to the bowl with the eggs. You want to gradually heat the eggs but not allow them to scramble. When the egg mixture is warm, add it back into the pot with the stock and orzo, and stir to combine. 
  3. Add in shredded chicken and lemon juice, allow to come to a simmer again, then remove from heat. Serve garnished with dill and an extra squeeze of lemon.

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