Description
Avgolemono is a classic Greek lemon chicken soup made with a flavorful chicken broth, tender shredded chicken, orzo pasta, and a tangy egg-lemon sauce that creates a creamy, comforting soup. This traditional recipe combines simple ingredients like chicken, lemon juice, eggs, and fresh dill to create a delicious and hearty soup perfect for any occasion.
Ingredients
Scale
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 liter) chicken stock
Pasta and Garnish
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- 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 and cook for 8-10 minutes until softened and fragrant.
- Add Garlic and Broth: Stir in the finely chopped garlic and cook for an additional minute. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Chicken: Bring the soup to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves: Take the chicken breasts and bay leaves out of the pot. Add the orzo pasta to the simmering broth and cook for 10 minutes until the pasta is tender.
- Shred Chicken: While the orzo cooks, shred the chicken breasts using two forks. Return the shredded chicken back into the pot.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the egg yolks and lemon juice. To temper the eggs, slowly ladle 1-2 ladles of hot soup into the egg mixture while whisking continuously. Then gradually stir this tempered egg and lemon mixture back into the soup pot.
- Finish Soup: Continue cooking the soup gently for 5 more minutes so it thickens slightly but does not boil (to avoid curdling).
- Add Dill and Season: Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve the soup immediately with extra dill sprinkled on top if desired.
Notes
- To avoid curdling, do not boil the soup after adding the egg-lemon mixture; cook gently on low heat.
- Use fresh lemon juice for the best tangy flavor.
- Orzo can be substituted with other small pasta shapes such as acini di pepe or broken vermicelli.
- This soup is best served fresh but can be stored in the fridge for up to 2 days; reheat gently.
- For a richer soup, you can add a splash of cream, but traditional avgolemono is dairy-free.
