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Avgolemono — Greek Lemon Chicken Soup Recipe

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Avgolemono is a traditional Greek lemon chicken soup known for its bright, tangy flavor and comforting texture. This recipe combines chicken, orzo pasta, and a creamy lemon-egg sauce, enriched with fresh dill, making a perfect warm and hearty dish that’s both refreshing and satisfying.

Ingredients

Scale

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 liters) chicken stock

Pasta & Thickening

  • 3/4 cup (175 g) orzo

Lemon-Egg Mixture

  • Juice of 1 lemon
  • 2 egg yolks

Finishing Touch

  • A handful fresh dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. 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 them for 8-10 minutes until they are softened and translucent, which helps develop the base flavor of the soup.
  2. Add Garlic and Chicken: Stir in the finely chopped garlic and cook for another minute until fragrant. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
  3. Simmer Soup: Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer gently for 15 minutes so the chicken cooks through and the flavors meld.
  4. Remove Chicken and Bay Leaves: Carefully take out the cooked chicken breasts and bay leaves from the soup pot. Set the chicken aside to cool slightly.
  5. Cook Orzo: Add the orzo pasta to the pot and cook uncovered for 10 minutes, until the orzo is tender but still firm to the bite.
  6. Shred Chicken: While the orzo cooks, shred the chicken breasts using two forks into bite-sized pieces, then return the shredded chicken back into the soup.
  7. Prepare Avgolemono Mixture: In a separate bowl, whisk together the egg yolks and lemon juice until smooth. Ladle out 1-2 cups of hot soup from the pot and slowly pour it into the egg-lemon mixture while whisking continuously; this tempers the eggs to prevent curdling.
  8. Incorporate Avgolemono: Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring constantly. Continue to cook the soup on low heat for about 5 minutes, allowing it to thicken slightly and develop its characteristic creamy texture without boiling.
  9. Finish and Serve: Stir in the fresh dill, season the soup with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra dill if desired.

Notes

  • Tempering the egg-lemon mixture is crucial to avoid curdling and achieve a smooth, creamy soup.
  • Use fresh lemon juice for the best brightness and flavor.
  • Orzo can be substituted with other small pasta like acini di pepe or rice if preferred.
  • Adjust the thickness by cooking the orzo less or more depending on your texture preference.
  • For a richer soup, you can add a tablespoon of butter when finishing.

Keywords: Avgolemono, Greek Lemon Chicken Soup, Lemon Soup, Greek Cuisine, Chicken Soup, Comfort Food

Find it online: https://flavorsbymaya.com/avgolemono-greek-lemon-chicken-soup-recipe/