This Avgolemono Soup with Shrimp and Orzo offers a delightful twist on the classic Greek avgolemono soup. Keep reading to learn how to make this soup and make sure to check out my other soup recipes!
Avgolemono soup is a traditional Greek soup known for its rich and creamy texture, brightened by the tangy flavor of lemons. The name “Avgolemono” is derived from the Greek words “avgo” (egg) and “lemono” (lemon), highlighting the key components of the soup.
The basic ingredients of Avgolemono soup typically include chicken broth, eggs, lemon juice, and rice. The preparation of the soup involves creating a smooth, velvety consistency by incorporating a mixture of beaten eggs and lemon juice into the hot broth. This unique method not only thickens the soup but also imparts a distinct lemony flavor.
This version of the dish features succulent shrimp, comforting orzo pasta, along with the bright, zesty notes of lemon and fresh herbaceous dill.
Avgolemono Soup Ingredients
- 2 tbsp Olive Oil additional to serve
- 1 Yellow Onion diced
- 2 stalks Celery diced
- 1/2 tsp Salt additional to taste
- 3 cloves Garlic minced or grated; I used 3 Trader Joes’s frozen garlic cubes
- 1 Lemon zest and juice; divided
- 1/2 tsp White Pepper or black pepper
- 5 cups Chicken Broth
- 2 tbsp Fresh Dill additional to serve
- 1/2 cup Orzo uncooked
- 3/4 lb Shrimp raw, peeled, deveined
- 2 Eggs
Recipe Instructions
- Cook for 5 minutes until onion is translucent, stirring occasionally. Add 1/2 tsp salt and the garlic. Cook another 2 minutes, stirring often.
- Add the zest of 1 lemon and white pepper and cook for another minute. Pour in the chicken broth, fresh dill, uncooked orzo pasta. Bring to a boil and then lower the heat to medium. Cook for about 15 minutes or until the orzo is cooked. Stir occasionally.
- Once the orzo is cooked, add the shrimp and simmer for about 4 minutes to cook through.
- Meanwhile, beat the eggs in a small bowl. Whisk in the juice of half a lemon to the beaten eggs. Ladle about 1/2 a cup of hot broth from the soup into the eggs and whisk again.
- Pour the egg mixture into the soup and stir constantly to combine in order to not scramble the eggs. Squeeze in the juice of the other half of lemon.
- Divide among bowls to serve. Serve with additional fresh dill, olive oil, and chili crunch as desired.
Did you try this Avgolemono Soup with Shrimp? Leave a Review!
If you’ve had Avgolemono Soup, then you know how deliciously creamy and lemony it is. Why not try this twist which incorporates shrimp and orzo pasta? It’s perfect for an easy dinner on a cold day or anytime you want a satisfying bowl of soup!
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Avgolemono Soup with Shrimp and Orzo
Ingredients
- 2 tbsp Olive Oil additional to serve
- 1 Yellow Onion diced
- 2 stalks Celery diced
- 1/2 tsp Salt additional to taste
- 3 cloves Garlic minced or grated; I used 3 Trader Joes's frozen garlic cubes
- 1 Lemon zest and juice; divided
- 1/2 tsp White Pepper or black pepper
- 5 cups Chicken Broth
- 2 tbsp Fresh Dill additional to serve
- 1/2 cup Orzo uncooked
- 3/4 lb Shrimp raw, peeled, deveined
- 2 Eggs
Instructions
- Heat olive oil in a Dutch Oven or large pot over medium heat. Add the diced onion and celery. Cook for 5 minutes until onion is translucent, stirring occasionally. Add 1/2 tsp salt and the garlic. Cook another 2 minutes, stirring often.
- Add the zest of 1 lemon and white pepper and cook for another minute. Pour in the chicken broth, fresh dill, uncooked orzo pasta. Bring to a boil and then lower the heat to medium. Cook for about 15 minutes or until the orzo is cooked. Stir occasionally.
- Once the orzo is cooked, add the shrimp and simmer for about 4 minutes to cook through.
- Meanwhile, beat the eggs in a small bowl. Whisk in the juice of half a lemon to the beaten eggs. Ladle about 1/2 a cup of hot broth from the soup into the eggs and whisk again.
- Pour the egg mixture into the soup and stir constantly to combine in order to not scramble the eggs. Squeeze in the juice of the other half of lemon.
- Divide among bowls to serve. Serve with additional fresh dill, olive oil, and chili crunch as desired.
