Quick Avgolemono, Orzo, and Chicken Soup

I started making this 4 years ago, and it's a regular in my cooking rotation. Easily one of my favorite soups ever - the lemon and egg combination is just amazing. The chicken can be a bit bland, so I've tried cooking it several different ways, but truthfully it's fine the way the recipe is listed, because for me, the chicken is not the star of the dish!

I found this to be just ok...I was intrigued by the use of eggs as a thickener as I've never tried this before, and the broth with the lemon juice and dill had an interesting flavor; but the chicken needed to be brined or marinated first, as simply cooking the pieces in the broth still left it tasting bland. It might taste better as leftovers after the flavors have melded. I would make this again but with the above tweak, and maybe with some goat cheese as others suggest.

Simple recipe with perfect flavor balance. Rivals the offering at our local greek restaurant!

This was amazing. Totally authentic. My kids love it and if you stick to the basics (stock, eggs, lemon juice, orzo) it is a fantastic and quick way to make a healthy lunch in a few minutes. Love this recipe.

Better than the one at the Greek restaurant down the street and simple to make. I had lemons from my lemon tree and squeezed my own juice..I think that is what made all the difference. I think it would be less "lemony" from reconstituted lemon juice in a bottle. I didn't use chicken breasts but used meat cut off from leg and thighs. The meat from those parts have more flavor, in my opnion. Orzo cooked perfectly in the soup and wasn't starchy. The soup had a wonderful, bright lemon color. A keeper!