Greek lemon chicken soup
Avgolemono, a beloved Greek soup, showcases the perfect harmony of tangy lemon and creamy egg yolks. This dish is a comforting blend of tradition and simplicity, ideal for any occasion.
Warm and velvety, Avgolemono is as hearty as it is flavorful. Its refreshing citrusy notes pair beautifully with tender chicken and orzo, making it a timeless favorite in Greek cuisine.
Essential Ingredients for Avgolemono
- Chicken stock – The flavorful base that gives the soup its depth and richness.
- Chicken breasts – Tender, shredded chicken adds protein and heartiness.
- Orzo – This small pasta absorbs the broth’s flavor, enhancing the soup’s texture.
- Lemon juice – Brings the signature tang that defines Avgolemono.
- Egg yolks – Create a silky, creamy consistency when combined with the lemon.
- Olive oil – Adds a touch of richness and helps sauté the vegetables.
- Onion, celery, and carrot – Aromatic vegetables that provide a savory foundation.
- Garlic – Infuses subtle warmth and depth to the broth.
- Bay leaves – Elevate the stock with earthy, aromatic notes.
- Fresh dill – A vibrant garnish that enhances the soup’s flavor.
- Salt and black pepper – Essential for balancing and seasoning the dish.
How to Make Avgolemono
- Sauté the aromatics: Begin by cooking the onion, carrot, and celery in olive oil until softened, then add garlic for extra flavor.
- Simmer the chicken: Add chicken breasts, bay leaves, and chicken stock, simmering until the chicken is cooked through.
- Cook the orzo: Remove the chicken and bay leaves, then cook the orzo in the simmering broth.
- Shred and return: Shred the chicken and add it back to the pot for a hearty touch.
- Prepare the egg-lemon blend: Whisk egg yolks with lemon juice, temper with hot soup, and stir it back into the pot for creamy richness.
- Finish with dill: Stir in fresh dill, adjust seasoning, and serve warm.
Tips for Perfect Avgolemono
To achieve a perfectly creamy soup, avoid boiling after adding the egg-lemon mixture. This step ensures the soup remains smooth without curdling. Adjust the lemon juice to your preference for a brighter or subtler citrusy taste.
If orzo isn’t available, rice or small pasta shapes work beautifully as substitutes. For a heartier variation, try adding spinach or a touch of cream for extra indulgence.
Storing and Reheating Avgolemono
Store leftover Avgolemono in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to preserve its creamy texture, stirring frequently. Avoid boiling to keep the egg mixture from separating.
Enjoy a warm bowl of Avgolemono, savoring its perfect balance of zest and richness—a true taste of Greece!
Greek lemon chicken soup Recipe
Ingredients
- 6 cups 1.5 liters chicken stock
- 2 chicken breasts approximately 12 oz / 350 g total
- ¾ cup 175 g orzo
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 medium onion diced
- 2-3 celery stalks diced
- 1 medium carrot diced
- 2-3 garlic cloves finely chopped
- 2 egg yolks
- 2 bay leaves
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Warm the olive oil in a large stock pot or Dutch oven over medium heat, sautéing the diced onion, carrot, and celery until softened, about 8-10 minutes. Introduce the finely chopped garlic and cook for an additional minute. Add the bay leaves, chicken breasts, and chicken stock, then bring the mixture to a boil.
- Lower the heat to medium-low, cover with a lid, and let it simmer for 15 minutes. Remove the chicken breasts and bay leaves from the pot. Add the orzo to the soup and cook for about 10 minutes.
- Using two forks, shred the chicken and return it to the pot. Meanwhile, in a separate bowl, whisk together the egg yolks and freshly squeezed lemon juice. Gradually temper this mixture by whisking in 1-2 ladles of hot soup. Slowly stir the tempered egg-lemon mixture back into the pot, ensuring the soup does not boil, and cook for an additional 5 minutes.
- Fold in the fresh dill, adjust the seasoning with salt and pepper, and serve the soup immediately, garnished with extra dill if desired.