Description
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal, thickened naturally with the egg mixture and orzo pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
- 2 boneless, skinless chicken breasts (about 12 oz / 350g total)
- 6 cups (1.5 liters) low-sodium chicken stock
- 3/4 cup (175g) orzo pasta
- Juice of 1 large lemon (about 1/4 cup)
- 2 large egg yolks
- Handful of fresh dill, chopped, plus more for garnish (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, diced carrot, and diced celery. Cook, stirring occasionally, for 8-10 minutes, or until the vegetables have softened.
- Add Garlic: Add the finely chopped garlic and cook for another minute, stirring constantly, until fragrant.
- Simmer Chicken: Add the bay leaves, whole chicken breasts, and chicken stock to the pot. Bring the mixture to a boil, then lower the heat to medium-low, cover with a lid, and simmer gently for 15 minutes, or until the chicken is cooked through.
- Cook Orzo & Shred Chicken: Carefully remove the cooked chicken breasts and the bay leaves from the pot. Discard the bay leaves. Add the orzo pasta to the simmering broth in the pot and continue to cook for 10 minutes, or according to package directions, until the orzo is al dente. While the orzo cooks, shred the cooked chicken using two forks.
- Temper Egg Yolks: In a medium bowl, whisk together the egg yolks and the fresh lemon juice.
- Add Hot Broth to Eggs (Crucial): Slowly ladle about 1-2 cups of the hot soup broth (avoiding the orzo) into the bowl with the egg-lemon mixture, whisking constantly as you pour. This tempering process prevents the eggs from scrambling.
- Combine Egg Mixture and Soup: Gradually pour the tempered egg-lemon mixture back into the pot with the soup and orzo, stirring continuously.
- Add Chicken and Dill: Add the shredded chicken back to the pot. Stir in the chopped fresh dill.
- Heat Gently: Continue to cook gently over low heat for about 5 minutes, stirring occasionally, just to heat everything through and slightly thicken the soup further. Do NOT allow the soup to boil after adding the egg mixture, as it may curdle.
- Season and Serve: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with extra fresh dill, if desired. Serve immediately.
Notes
- Avgolemono Technique: Tempering the eggs (slowly adding hot broth while whisking) is key to creating the signature creamy texture of this soup without curdling the eggs.
- Chicken: You can use pre-cooked or rotisserie chicken and add it in step 8 if preferred.
- Orzo: Orzo cooks directly in the broth, absorbing flavor and helping to thicken the soup. You can substitute small pasta shapes or rice, adjusting cooking times accordingly.
- Lemon Juice: Use freshly squeezed lemon juice for the best bright flavor. Adjust the amount to your preference.
- Dill: Fresh dill provides the best flavor for this soup.
- Storage: Store leftover soup in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil it. The orzo will continue to absorb liquid, so you may need to add a splash of broth when reheating.