Description
Avgolemono is a classic Greek lemon chicken soup known for its bright, tangy flavor and comforting texture. This hearty soup combines tender chicken, vegetables, and orzo pasta in a savory chicken broth, finished with a creamy lemon and egg yolk mixture that thickens the soup without dairy. Garnished with fresh dill, it’s a perfect dish for a cozy meal that’s both refreshing and satisfying.
Ingredients
Vegetables and Aromatics
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- A handful fresh dill
Protein and Broth
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
Others
- 1 tablespoon olive oil
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- 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, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Simmer: Stir in the finely chopped garlic and cook for an additional minute. Then add the bay leaves, whole chicken breasts, and chicken stock to the pot. Increase the heat to bring the mixture to a boil.
- Cook the Chicken: Once boiling, reduce the heat to medium-low. Cover with a lid and simmer the soup gently for 15 minutes to cook the chicken through and infuse the broth with flavor.
- Remove Chicken and Bay Leaves: Carefully take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the simmering broth and cook uncovered for about 10 minutes, or until the orzo is tender.
- Shred Chicken: While the orzo cooks, shred the chicken breasts into bite-sized pieces using two forks. Return the shredded chicken to the pot.
- Temper the Egg-Lemon Mixture: In a small bowl, whisk together the egg yolks and lemon juice until smooth. Ladle out 1-2 cups of hot soup and slowly pour it into the egg-lemon mixture while whisking continuously to temper the eggs and prevent curdling.
- Thicken the Soup: Pour the tempered egg-lemon mixture back into the soup pot and stir well. Cook the soup on low heat for about 5 minutes, stirring gently until it slightly thickens but does not boil.
- Finish and Serve: Stir in the fresh dill and season the soup with salt and freshly ground black pepper to taste. Serve the soup immediately, garnished with extra dill if desired.
Notes
- Tempering the egg yolks is essential to prevent the eggs from scrambling when added to the hot soup.
- For a richer texture, you can add more lemon juice or an extra egg yolk according to taste.
- Orzo can be substituted with rice or other small pasta shapes if preferred.
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days; reheat gently to avoid curdling the eggs.
- Adjust the seasoning carefully after tempering to balance the lemony flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
