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Avgolemono Soup
with tomato, cucumber, feta salad

Active: 35 min Total: 35 min
Avgolemono soup is a lemony Greek soup that is the perfect spring treat. Whisked egg makes it a creamy treat without the cream! The classic features chicken and orzo but we also add peas. Our paleo and veggie options add spring asparagus and the veggie option uses edamame for your protein.


Avgolemono Soup:
  • Orzo - 1/2 lb
  • Rotisserie chicken - 1/2 , shredded
  • Onions, medium - 1 , diced
  • Parsley - 1/4 bunch , chopped
  • Eggs - 3
  • Lemon juice - 3 Tbsp
  • Oil, cooking - 1 Tbsp
  • Stock, chicken - 3 cups
  • Peas, frozen - 2 cups
Tomato and Cucumber Salad:
  • Parsley - 1/4 bunch , chopped
  • Shallots - 1 Tbsp , minced
  • Tomatoes - 1 lb , chopped
  • Cucumbers - 1/2 lb , chopped
  • Mustard, Dijon - 1 tsp
  • Vinegar, red wine - 1 1/2 Tbsp
  • Oil, olive - 3 Tbsp
  • Feta - 2 oz , crumbled


  1. Orzo - Double if making tomorrow night’s dinner. Bring a saucepan of water to boil. Salt generously (that water should taste like the ocean!) and add orzo. Cook according to package instructions. (Can be done up to 4 days ahead)
  2. Rotisserie chicken - If not prepped from yesterday, take meat off the bone and shred with a knife and fork or just hands. (Can be done up to 3 days ahead)
  3. Onions / Parsley (for soup and salad) - Prep as directed. (Can be done up to 3 days ahead)
  4. Shallots / Tomatoes / Cucumbers - Prep as directed.

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  1. Whisk together shallots, Dijon, vinegar, and olive oil. Set aside.
  2. Next whisk eggs with lemon juice in a bowl.
  3. Preheat Dutch oven over medium-high heat. Add oil and then onions to heated oil. Saute until softened, ~3 minutes.
  4. Add in chicken and stock. Bring to a boil. Add in peas and then simmer. Spoon out ~1 cup (236 ml) of the stock.
  5. Now, you’ll need some technique here to temper the egg mixture (this means gently heating eggs first so they don’t curdle when added to something hotter). While rigorously whisking egg and lemon juice, pour in the warm stock you separated out. If the eggs curdle (cook) a bit, no worries. Otherwise, you should have a creamy mixture.
  6. Pour the tempered egg mixture into the soup along with orzo. Cook for another 2 to 3 minutes and then season to taste with salt, pepper, or more lemon juice.
  7. Toss vinaigrette with tomatoes, cucumbers, and parsley. Crumble feta over salad. Garnish soup with parsley.
  8. Don't forget to snap your photos this week and upload them to Instagram with #SpringIntoDinner & @cooksmarts tags to win great prizes (like a $200 Amazon gift card!). Details here.



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