Avgolemono — Greek Lemon Chicken Soup Recipe
Avgolemono is a traditional Greek lemon chicken soup known for its comforting and tangy flavor. This delicious soup features tender chicken, aromatic vegetables, and orzo pasta in a savory chicken broth, all brought together by a creamy, lemony egg yolk mixture that creates a silky texture. Perfect for chilly days or when you need a nourishing, satisfying meal, this Avgolemono soup is both simple to make and bursting with Mediterranean flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
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
Pasta and Garnish
- 3/4 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, cooking for 8-10 minutes until the vegetables soften and become fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and cook for an additional minute. Add the bay leaves, whole chicken breasts, and chicken stock to the pot.
- Simmer Soup: Bring the soup to a boil, then reduce heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes, allowing the flavors to meld and the chicken to cook through.
- Remove Chicken and Bay Leaves: Take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the simmering broth and cook for 10 minutes until the pasta is tender.
- Shred Chicken: Using two forks, shred the cooked chicken breasts into bite-sized pieces and return them to the pot with the soup.
- Prepare Avgolemono Mixture: While the orzo cooks, whisk together the egg yolks and lemon juice in a separate bowl. Temper this mixture by slowly ladling 1-2 scoops of hot soup broth into the eggs while whisking continuously to prevent curdling.
- Combine and Heat: Gradually pour the tempered egg-lemon mixture back into the soup pot. Stir the soup continuously and cook over low heat for another 5 minutes, allowing it to thicken slightly without boiling.
- Finish and Serve: Stir in fresh dill and season with salt and freshly ground black pepper to taste. Serve the Avgolemono hot, garnished with additional dill if desired.
Notes
- Make sure to temper the egg and lemon mixture properly to avoid scrambling the eggs in the hot broth.
- If fresh dill is not available, dried dill can be used, but reduce the quantity to avoid overpowering the soup.
- For a richer soup, you can substitute some or all of the chicken stock with homemade broth.
- Orzo can be swapped with other small pasta shapes or rice if preferred.
- Adjust lemon juice to taste for more or less tanginess.
