Avgolemono Recipe (Greek Egg-Lemon Chicken Soup)

 

Avgolemono Recipe (Greek Egg-Lemon Chicken Soup)

Ingredients

For the Soup:

6 chicken thighs, bone-in and skin-on

8 cups cold water

1 large yellow onion, unpeeled and quartered

2 tablespoons whole black peppercorns

1 tablespoon kosher salt

1/2 cup dried orzo pasta

4 large eggs

1/4 cup freshly squeezed lemon juice (from about 1 large lemon)

For Serving:

1/2 medium lemon, thinly sliced

Fresh dill or oregano, chopped (for garnish)

Freshly ground black pepper, to taste

Instructions:

Make the chicken stock:

In a large Dutch oven (at least 5 quarts), combine the chicken thighs, cold water, quartered onion (unpeeled), peppercorns, and kosher salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook for 45–60 minutes, skimming off any white foam that rises to the top.

Strain the broth:

Transfer the cooked chicken to a cutting board to cool. Strain the broth through a fine-mesh sieve into a large heatproof bowl; discard the solids. If there’s excess fat on top, skim it off with a spoon or use a fat separator. Set aside 2 cups of broth for later and return the rest to the Dutch oven to stay warm on low heat.

Shred the chicken:

Once the chicken is cool enough to handle, remove the skin and bones. Shred the meat into bite-sized pieces and set aside.

Cook the orzo:

Bring the broth back to a boil over medium-high heat. Stir in the orzo and cook until tender, about 7–9 minutes. Add the shredded chicken back into the pot, then reduce the heat to low.

Make the egg-lemon mixture:

In a medium bowl, whisk the eggs for about 2 minutes until pale and frothy. Slowly whisk in the lemon juice. While continuously whisking, temper the eggs by gradually adding the reserved 2 cups of warm broth. This step prevents the eggs from scrambling when added to the hot soup.

Finish the soup:

Pour the tempered egg-lemon mixture into the soup and gently stir to combine. Let it cook over low heat for 3–5 minutes until slightly thickened. Do not let the soup boil, or the eggs may curdle.

Serve:

Ladle the avgolemono soup into bowls. Garnish with thin lemon slices, chopped fresh dill or oregano, and freshly ground black pepper. Serve hot and enjoy!