Avgolemono Soup
Avgolemono Soup is a classic Greek dish that combines the comforting flavors of chicken, vegetables, and orzo with a unique, creamy finish. The hallmark of this soup is its rich yet refreshing avgolemono sauce, a blend of eggs and lemon juice that creates a velvety texture and a bright, tangy flavor.
Perfect for any season, this soup offers warmth and nourishment, with fresh dill adding a fragrant herbal note.
Whether you’re looking for a soothing meal on a chilly day or a taste of Mediterranean cuisine, Avgolemono Soup delivers a delightful culinary experience.
Why You’ll Love This Recipe:
Creamy and Comforting: The unique blend of eggs and lemon juice creates a creamy texture without the use of dairy, making the soup rich and velvety.
Bright and Refreshing Flavors: The lemon juice adds a vibrant, tangy note that brightens the dish and balances the savory elements, offering a refreshing taste.
Nutritious and Satisfying: With tender chicken, fresh vegetables, and orzo, this soup is both nourishing and filling, providing a well-rounded meal.
Aromatic and Flavorful: The addition of fresh dill and garlic infuses the soup with aromatic flavors, enhancing its overall appeal and making each spoonful delightful.
Versatile and Enjoyable Year-Round: Avgolemono is perfect for any season, offering warmth on cold days and a light, zesty option for warmer weather.
Key Ingredients:
Chicken Breasts: Provide tender protein and a savory base for the soup, making it hearty and satisfying.
Orzo: A small pasta that adds texture and substance, helping to make the soup more filling.
Lemon Juice: The defining ingredient, it adds a bright, tangy flavor that balances the richness of the soup.
Egg Yolks: Create a creamy and velvety texture when combined with the lemon juice, giving the soup its signature consistency.
Fresh Dill: Adds a fragrant, herbal note that enhances the overall flavor profile and complements the lemony freshness.
Garlic and Vegetables (Onion, Carrot, Celery): Provide a flavorful aromatic base, adding depth and sweetness to the soup.
Avgolemono Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, minced
2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liters) chicken stock
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill, chopped
Salt and freshly ground black pepper to taste
Instructions:
Cook Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrot, and celery, cooking for 8-10 minutes until they soften.
Add Garlic and Stock: Stir in the minced garlic and cook for another minute. Add bay leaves, chicken breasts, and chicken stock.
Simmer: Bring the mixture to a boil, then reduce to medium-low heat. Cover and simmer for 15 minutes.
Prepare Orzo: Remove chicken breasts and bay leaves. Add orzo to the pot and cook for 10 minutes.
Shred Chicken: Shred the cooked chicken with two forks and return it to the pot.
Make Avgolemono: Whisk egg yolks and lemon juice in a bowl. Gradually add 1-2 ladles of hot soup to the mixture to temper it.
Combine Mixtures: Slowly pour the egg-lemon mixture back into the pot, stirring continuously. Add dill, salt, and pepper to taste.
Serve: Serve the soup hot, garnished with extra dill if desired.
Notes:
Tempering the Eggs: To prevent the eggs from curdling, gradually whisk hot soup into the egg and lemon mixture before adding it back to the pot. This step is crucial for achieving a smooth, creamy texture.
Chicken Options: While chicken breasts are used, you can substitute with chicken thighs for a richer flavor. Rotisserie chicken can also be used for convenience.
Orzo Alternatives: If you don’t have orzo, you can use other small pasta shapes, such as ditalini or acini di pepe, for a similar texture.
Adjusting Consistency: If you prefer a thicker soup, reduce the amount of broth slightly or add more orzo. For a thinner consistency, increase the broth.
Flavor Enhancements: Fresh dill is traditional, but you can also add parsley or a pinch of thyme for additional flavor variations.
Serving Suggestions: Serve with crusty bread or a side salad for a complete meal. The soup is best enjoyed hot to appreciate its creamy, tangy flavors fully.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 250 | Total Fat: 10 grams | Saturated Fat: 2 grams | Cholesterol: 100 mg | Sodium: 800 mg | Total Carbohydrates: 20 grams | Dietary Fiber: 2 grams | Sugars: 3 grams | Protein: 20 grams
Frequently Asked Questions:
How do I prevent the eggs from curdling in the soup?
To prevent curdling, temper the eggs by slowly whisking in a few ladles of hot soup into the egg and lemon mixture.
This gradual process raises the temperature of the eggs without cooking them too quickly, ensuring a smooth texture.
Can I use store-bought broth instead of homemade?
Yes, store-bought chicken broth is a convenient option and works well in this recipe.
Choose a low-sodium variety to better control the seasoning and enhance the fresh flavors of the soup.
What can I use instead of orzo if I don’t have any?
If orzo is unavailable, you can substitute it with other small pasta shapes like ditalini, acini di pepe, or even rice for a slightly different texture.
Is it possible to make this soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken broth and substitute the chicken with chickpeas or tofu for protein.
Adjust the seasoning to taste.
How long can I store leftovers in the refrigerator?
Avgolemono Soup can be stored in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop, stirring occasionally, and avoid boiling to maintain the creamy texture.
Can I make Avgolemono Soup ahead of time?
Yes, you can prepare the base of the soup ahead of time.
However, it’s best to add the egg-lemon mixture just before serving to maintain its creamy texture.
Reheat the soup gently and then incorporate the avgolemono sauce.
What if my soup is too thick?
If the soup is too thick, you can thin it out by adding more chicken stock or water.
Adjust the seasoning with additional salt and pepper if needed.
How do I adjust the lemon flavor if it’s too strong or weak?
If the lemon flavor is too strong, add a bit more chicken stock to balance it out.
If it’s too mild, simply squeeze in more fresh lemon juice to enhance the tanginess.
Can I use leftover cooked chicken?
Absolutely! Leftover cooked chicken can be shredded and added to the soup.
This is a great way to use up leftovers and save time on preparation.
What can I do if I don’t have fresh dill?
If fresh dill is unavailable, you can substitute it with dried dill, though the flavor will be less vibrant.
Alternatively, use fresh parsley or a combination of other herbs like thyme or basil for a different flavor profile.