Avgolemono — Greek Lemon Chicken Soup Recipe
Avgolemono is a traditional Greek lemon chicken soup that combines tender chicken, aromatic vegetables, and orzo pasta in a tangy lemon and egg yolk broth. This comforting and flavorful soup is creamy without cream, perfect for warming up on any day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
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
Soup Thickener and Flavor
- 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
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook for 8-10 minutes until they are softened and fragrant.
- Add Garlic and Broth: Stir in the chopped garlic and cook for an additional minute. Add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Chicken: Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves: Take the cooked chicken breasts and bay leaves out of the pot. Set the chicken aside to shred later.
- Cook Orzo: Add the orzo pasta to the simmering soup and cook uncovered for 10 minutes until tender but still al dente.
- Shred Chicken: While the orzo cooks, shred the chicken breasts using two forks into bite-sized pieces.
- Temper Egg-Lemon Mixture: In a small bowl, whisk together the egg yolks and lemon juice. Ladle 1-2 cups of hot soup broth from the pot and slowly pour it into the egg-lemon mixture while whisking continuously to temper the eggs and avoid curdling.
- Combine and Finish Cooking: Slowly stir the tempered egg mixture back into the pot. Cook the soup on low heat for an additional 5 minutes to thicken slightly without boiling.
- Add Chicken and Dill, Season: Return the shredded chicken to the soup. Stir in the fresh dill, and season with salt and freshly ground black pepper to taste.
- Serve: Serve the soup immediately, garnished with extra fresh dill if desired for added aroma and presentation.
Notes
- Tempering the eggs is essential to prevent them from scrambling when added to the hot soup.
- If you prefer a thicker soup, you can add a little more orzo or reduce the broth slightly before adding the egg mixture.
- For a deeper lemon flavor, zest the lemon peel and add it along with the juice.
- Fresh dill adds authentic flavor but can be replaced with fresh parsley if unavailable.
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days. Reheat gently to avoid curdling the eggs.
