Either works. Choose rice for a grain-based texture or orzo for a small, rice-shaped pasta bite; both appear in Greek chicken soup and avgolemono recipes. Cook the starch according to the recipe or package until tender—there is no universal substitution time.
What changes when you choose rice or orzo?
Rice stays a grain in the soup. Orzo, also called kritharaki in Greek, is pasta shaped like rice. The choice is about the bite you prefer, not an established ranking of which tastes better.
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Both choices are documented in Greek chicken soup recipes. The Greek National Tourism Organisation lists rice and kritharaki among the starches that can complete soup, and says the same approach applies to chicken or turkey. Its guidance also mentions avgolemono as a finish: Winter Soups.
How long should each one cook?
Use the timing for your specific recipe and starch rather than carrying over the other ingredient’s cooking time. The cited recipes differ:
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| Recipe direction | Starch and timing |
|---|---|
| Jeff Mauro’s Food Network recipe | Either orzo or rice cooks in chicken stock until al dente, 5–8 minutes. This is the timing for that recipe and its specified preparation, not a universal substitution rule. Food Network recipe |
| Archived recipe attributed to Vilma Liacouras Chantiles’s The Food of Greece | Long-grain white rice simmers until just tender, 12–14 minutes. A separate recipe in the collection describes orzo as the contributor’s preference. Recipe collection |
Rice varieties and orzo sizes can differ, so check tenderness as you cook. If substituting, follow the directions for the starch you are using and avoid assuming that a recipe’s timing will transfer unchanged.
Which choice is more traditional?
The available recipe examples show variation, not a single national rule. The Greek National Tourism Organisation names both rice and kritharaki; recipes from MAGGI and the Chantiles collection use rice, while SBS Food describes a family version that may use orzo, rice, or pastina. These sources do not establish that one starch is uniquely authentic across Greece or its regions.
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- Choose rice if you want distinct grains in the soup.
- Choose orzo if you want a small pasta bite.
Both approaches are represented in the sources: MAGGI’s rice recipe and SBS Food’s family variation.
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1Scan for outdated or missing drivers - takes under a minute2Repair Windows errors before they cause bigger problems3Fix the driver behind crashes, sound loss and screen glitchesHow to add the egg-lemon mixture to avgolemono
When making avgolemono, the egg and lemon enrich and thicken the broth; the method does not rely on dairy. Temper the mixture gradually with hot broth, then stir it into the pot. The Associated Press’s description of a Milk Street cookbook recipe advises keeping the soup from simmering after the eggs are added to help prevent curdling: AP recipe coverage.
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- QUALITY NON-GMO SEMOLINA PASTA: Low in fat, sodium, and cholesterol, this premium orzo has no additives or preservatives and is even suitable for vegan and vegetarian diets. It’s also Non-GMO Project Verified and Star-K Kosher, so almost anyone can enjoy it!
- 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!
- Whisk together the recipe’s egg and lemon mixture.
- Gradually whisk in hot broth to temper it.
- Stir the tempered mixture into the soup.
- Keep the finished soup below a simmer rather than boiling it.
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