Avgolemono – Greek Lemon Chicken Soup

“Transport yourself to the sunny shores of Greece with this comforting and citrusy Avgolemono – Greek Lemon Chicken Soup. A delightful blend of tender chicken, hearty vegetables, and orzo pasta, simmered to perfection in a flavorful chicken stock infused with aromatic bay leaves.

Finished with a creamy and tangy egg-lemon sauce, this soup is a burst of Mediterranean flavors in every spoonful. Follow this simple recipe to recreate the warmth and hospitality of Greek cuisine right in your own kitchen.”

How to make Avgolemono – Greek Lemon Chicken Soup

Ingredients

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

¾ cup (175 g) orzo

Juice of 1 lemon

2 egg yolks

A handful fresh dill

Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Shred the chicken with two forks and add it back to the pot.

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Notes:

Vegetable Preparation: Dicing the onion, carrot, and celery into uniform pieces ensures even cooking and distribution of flavor throughout the soup. Finely chopping the garlic helps release its aroma and flavor.

Aromatics: The addition of bay leaves infuses the soup with a subtle, earthy aroma. Remember to remove them before serving as they’re not meant to be eaten.

Chicken Selection: Chicken breasts are used for their lean meat and quick cooking time. Ensure they are boneless and skinless for easier shredding.

Simmering Time: Simmering the soup for 15 minutes allows the flavors to meld together while ensuring the chicken is thoroughly cooked.

Orzo Addition: Adding orzo pasta provides heartiness to the soup and thickens the broth slightly. Cooking the orzo directly in the soup allows it to absorb the flavors of the broth.

Tempering the Egg-Lemon Mixture: Taking out a portion of the hot soup to temper the egg-lemon mixture prevents the eggs from curdling when added back to the pot. This step ensures a smooth and creamy texture to the soup.

Final Seasoning: Adjusting the seasoning with salt and freshly ground black pepper enhances the flavor profile of the soup. Taste and adjust according to personal preference.

Fresh Dill: Stirring in fresh dill just before serving adds a burst of freshness and herbaceous flavor to the soup. Extra fresh dill on top serves as a beautiful garnish and adds visual appeal.

Serving: Serve the soup immediately to enjoy it at its freshest and most flavorful state. Garnish with additional fresh dill for an extra pop of color and flavor.

Nutrition Information:

Yield: 4 Serving Size: 1

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs if you prefer.

Chicken thighs can add a slightly richer flavor to the soup, and they are less likely to become dry during cooking.

What can I substitute for orzo if I can’t find it?

If you can’t find orzo, you can substitute it with another small pasta shape like rice-shaped pasta or small shells.

Adjust the cooking time according to the pasta you choose.

How do I prevent the egg-lemon mixture from curdling when adding it to the soup?

To prevent the egg-lemon mixture from curdling, make sure to slowly temper it by adding small amounts of hot soup to the mixture while whisking continuously.

This gradually raises the temperature of the mixture, preventing curdling.

Can I make this soup in advance and reheat it?

Yes, you can make the soup in advance and reheat it gently over low heat.

Be careful not to bring it to a boil when reheating, as this can cause the egg-lemon mixture to curdle.

Can I freeze Avgolemono soup?

While it’s possible to freeze Avgolemono soup, the texture of the orzo and the egg-lemon mixture may change upon thawing and reheating.

It’s best enjoyed fresh, but if you decide to freeze it, cool the soup completely before freezing and thaw it in the refrigerator before reheating.

What’s the purpose of tempering the egg-lemon mixture before adding it to the soup?

Tempering is done to gradually raise the temperature of the egg-lemon mixture without causing it to curdle.

Adding hot soup slowly while whisking prevents the eggs from scrambling when mixed with the hot liquid.

Can I use store-bought chicken broth instead of homemade chicken stock?

Yes, you can use store-bought chicken broth as a convenient alternative to homemade chicken stock.

Just be sure to choose a high-quality broth for the best flavor.

Can I make this soup vegetarian or vegan?

Yes, you can make a vegetarian or vegan version of Avgolemono soup by using vegetable broth instead of chicken stock and substituting plant-based alternatives for the chicken and eggs.

Tofu or seitan can be used as a meat substitute, and plant-based milk can replace the eggs for a vegan version.

Is there a substitute for dill if I don’t have it on hand?

If you don’t have dill, you can substitute it with fresh parsley or cilantro for a slightly different flavor profile.

Alternatively, you can omit the fresh herbs if necessary.

How can I adjust the thickness of the soup?

If you find the soup is too thick, you can add a bit more chicken stock or water to reach your desired consistency.

Conversely, if the soup is too thin, you can let it simmer for a bit longer to reduce and thicken.