Description
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
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. 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. 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. 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. Carefully take out the cooked chicken breasts and bay leaves from the soup pot. Set the chicken aside to cool slightly.
5. 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. 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. 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. 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. 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.