Description
Avgolemono is a classic Greek lemon chicken soup featuring tender chicken, aromatic vegetables, and orzo pasta in a rich, creamy lemon-egg broth. This comforting soup balances bright citrus flavors with a hearty texture, making it perfect for a warming meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liters) chicken stock
Pasta
- 3/4 cup (175 g) orzo
Egg-Lemon Mixture
- Juice of 1 lemon
- 2 egg yolks
Garnish and Seasoning
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Garlic and Chicken: Stir in the finely chopped garlic and cook for an additional minute to release its fragrance. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Soup: Bring the mixture to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let it simmer gently for 15 minutes, allowing the chicken to cook through and flavors to meld.
- Remove Chicken and Bay Leaves: Carefully take out the chicken breasts and bay leaves from the pot. Set the chicken aside to shred. Add the orzo pasta directly into the simmering broth.
- Cook Orzo and Shred Chicken: Continue cooking the orzo in the broth for about 10 minutes until tender. Meanwhile, shred the cooked chicken breasts using two forks, then add the shredded chicken back into the pot.
- Prepare Avgolemono Mixture: In a separate bowl, whisk together the egg yolks and lemon juice. To temper this mixture and avoid curdling, ladle 1 to 2 cups of hot soup broth slowly into the egg-lemon mix while whisking continuously. Then gradually stir this mixture back into the pot.
- Final Cooking and Seasoning: Cook the soup for an additional 5 minutes over low heat to thicken and infuse the flavors without boiling. Stir in the fresh dill, and season with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and optionally garnish with extra fresh dill. Serve immediately while hot for the best flavor and texture.
Notes
- The key to a creamy avgolemono soup is to temper the egg-lemon mixture carefully with hot broth to prevent the eggs from curdling.
- Use fresh lemon juice for the best vibrant citrus flavor.
- You can substitute orzo with other small pasta types or rice if preferred.
- This soup pairs wonderfully with crusty bread or a light Greek salad.
- Leftovers can be refrigerated for up to 2 days, but avoid freezing as the egg mixture may separate.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
