Avgolemono — Greek Lemon Chicken Soup Recipe
Avgolemono is a traditional Greek lemon chicken soup that offers a comforting and vibrant bowl of flavors. This classic recipe combines tender chicken, aromatic vegetables, and orzo pasta in a savory chicken broth enriched with a silky egg yolk and lemon juice mixture, delivering a warm, tangy, and satisfying meal perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
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 liter) chicken stock
Pasta
- ¾ 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, cooking for 8-10 minutes until the vegetables are softened and fragrant.
- Add Garlic and Simmer Stock: Add the finely chopped garlic and cook for an additional minute. Then stir in the bay leaves, chicken breasts, and chicken stock. Bring the mixture to a boil.
- Simmer Chicken: Once boiling, reduce heat to medium-low, cover with a lid, and simmer for 15 minutes until the chicken is cooked through and tender.
- Remove Chicken and Bay Leaves: Carefully remove the chicken breasts and bay leaves from the pot. Set the chicken aside to cool slightly.
- Cook Orzo: Add the orzo pasta to the simmering broth and cook for about 10 minutes, or until the pasta is tender but still firm to the bite.
- 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 Egg-Lemon Mixture: In a separate bowl, whisk together the egg yolks and fresh lemon juice until smooth. Ladle 1-2 cups of hot soup broth into the egg-lemon mixture slowly while whisking vigorously to temper the eggs and prevent curdling.
- Incorporate Mixture into Soup: Gradually pour the tempered egg-lemon mixture back into the soup pot, stirring continuously. Continue cooking over low heat for about 5 more minutes, letting the soup thicken slightly without boiling.
- Add Dill and Season: Stir in the fresh dill and season the soup generously with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and garnish with extra fresh dill if desired. Serve immediately for a warm and flavorful meal.
Notes
- Tempering the egg yolks with hot broth is crucial to avoid scrambling when adding them to the soup.
- Use fresh lemon juice for the best tangy flavor.
- Orzo pasta can be substituted with rice if preferred.
- Adjust seasoning towards the end to balance the lemony brightness with saltiness.
- This soup is best served fresh but can be refrigerated and gently reheated, avoiding boiling to preserve the egg texture.
