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Either works in Greek chicken soup, including avgolemono. Choose rice for a grain-like bite or orzo for small, rice-shaped pasta; then cook it according to the recipe and package directions until tender. There is no single substitution time that fits every recipe.
How rice and orzo differ in the soup
- Rice stays a grain, giving the soup a familiar rice texture.
- Orzo, also called kritharaki in Greek, is pasta shaped like rice and brings a pasta bite.
The choice is a matter of preference, not an established ranking of which tastes better. Greece’s National Tourism Organisation lists rice and kritharaki among the starches that can complete soup, and notes that the method also applies to chicken soup (Winter Soups).
Are both choices used in Greek chicken soup?
Yes. The cited sources show recipes using rice as well as recipes using orzo. Food Network’s Jeff Mauro recipe allows either; MAGGI’s official recipe uses rice; and SBS Food describes a family version that may use orzo, rice, or pastina. A recipe collection also includes a rice version attributed to Vilma Liacouras Chantiles’s The Food of Greece and another contributor’s orzo preference.
This evidence supports variation, not a verdict that one starch is the only authentic choice. It does not establish a single preference shared by all Greek households or regions.
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How long should you cook the rice or orzo?
Follow the timing for your recipe and the specific starch, and check that it is tender. Published directions vary: Food Network’s recipe cooks either orzo or rice in chicken stock until al dente for 5–8 minutes, while the archived Chantiles recipe simmers long-grain white rice for 12–14 minutes, until just tender. Those are recipe-specific directions, not interchangeable universal times.
Different rice varieties and orzo sizes may cook at different rates. If substituting, use the recipe or package timing as a guide and taste for doneness rather than assuming the original starch’s timing will transfer unchanged.
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How to finish avgolemono without curdling the eggs
- Whisk together the egg and lemon mixture as directed by your recipe.
- Slowly whisk in hot broth to temper it, bringing the mixture closer to the soup’s temperature.
- Stir the tempered mixture into the soup.
- After adding it, keep the soup from simmering or boiling. The AP account of a Milk Street cookbook recipe gives this instruction to help prevent the egg mixture from curdling.
Avgolemono is enriched and thickened with egg and lemon in this method; dairy is not required for that effect.
Quick Recap
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- SUSTAINABLE PACKAGING: We package all of our premium products—tri-color orzo, Texmati rice, Jasmati rice, Arborio rice, couscous, quinoa, and more—in our iconic BPA-free, fully recyclable jar. Check the back of the orzo pasta jar for cooking directions, and enjoy a tasty orzo soup, orzo salad, or orzo rice pilaf recipe.
- QUALITY FOR THE WHOLE FAMILY: From our exclusive rice varieties and rigid “inspect each grain” quality to our unique, innovative packaging, RiceSelect products are truly one of a kind. Each product we develop provides premium quality, taste, and texture that home cooks and the whole family will love!
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