Description
Avgolemono is a classic Greek lemon chicken soup known for its bright, tangy flavor and creamy texture achieved by whisking eggs and lemon juice into a savory chicken broth with tender chicken and orzo pasta. This comforting soup combines sautéed vegetables, simmered chicken, and fresh dill, making it a perfect light yet hearty meal for any season.
Ingredients
For the 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
For the Orzo and Avgolemono Mixture
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
To Finish
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and cook for 8-10 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Chicken: Stir in the finely chopped garlic and cook for an additional minute until fragrant. Add the bay leaves, whole chicken breasts, and chicken stock to the pot.
- Simmer the Chicken: Bring the mixture to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves: Carefully take out the chicken breasts and bay leaves from the pot. Add the orzo to the simmering broth and cook for about 10 minutes until the pasta is tender.
- Shred the Chicken: While the orzo cooks, shred the cooked chicken breasts with two forks into bite-sized pieces. Return the shredded chicken to the pot.
- Prepare Avgolemono Mixture: In a separate bowl, whisk together the egg yolks and freshly squeezed lemon juice. To temper the eggs and prevent curdling, ladle 1-2 cups of the hot soup broth into the egg-lemon mixture gradually while whisking continuously. Once tempered, slowly pour this mixture back into the pot and stir well. Continue to cook over low heat for 5 minutes without boiling, allowing the soup to thicken lightly.
- Finish and Serve: Stir in the fresh dill and season the soup with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra dill if desired for an added burst of freshness.
Notes
- Tempering the eggs is crucial to prevent them from scrambling when added to the hot soup.
- Fresh dill adds a wonderful flavor but can be adjusted or substituted with parsley if preferred.
- Use low-sodium chicken stock to better control the saltiness of the soup.
- The soup should not be boiled after adding the egg-lemon mixture to maintain its silky texture.
- Orzo can be substituted with other small pasta shapes like acini di pepe or even rice for variation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
