Description
Experience the gentle comfort of traditional Greek Avgolemono, a soul-soothing soup that balances succulent chicken and tender orzo with a vibrant, silky-smooth lemon egg broth. This Mediterranean classic achieves a luxurious, creamy texture using the masterful technique of tempering, without the need for dairy. Perfectly hearty yet refreshingly bright, this nourishing bowl is designed to lift your spirits, making it an ideal choice for a sophisticated yet simple weeknight dinner that warms you from the inside out.
Ingredients
30 ml (2 tbsp) Extra Virgin Olive Oil
4 chicken thighs
1 yellow onion, finely chopped
2 celery stalks, diced small
2 garlic cloves, minced
1 tsp dried mountain oregano
8 cups high-quality chicken broth
Juice of 3 fresh lemons
Zest of 1 lemon
3 large eggs, at room temperature
200 g (1 cup) orzo pasta
Salt and black pepper to taste
Instructions
Heat olive oil in a large pot over medium heat and brown the chicken thighs on both sides; remove and set aside.
Add onion and celery to the pot, sautéing until softened.
Add garlic and oregano, cooking until fragrant.
Pour in the chicken broth and return the chicken to the pot; simmer for 20 minutes.
Remove chicken, shred the meat, and discard bones.
Add orzo to the simmering broth and cook for 8-10 minutes until tender.
In a separate bowl, whisk eggs with lemon juice and zest until frothy.
Slowly ladle about one cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the soup, stirring constantly until thickened and silky.
Add the shredded chicken back into the pot, season with salt and pepper, and serve immediately.
Notes
Ensure the chicken broth is hot but not boiling when tempering the eggs to prevent curdling. Using bone-in chicken thighs provides a much deeper, richer flavor for the broth. Leftovers can be stored in the refrigerator, but note that the orzo will continue to absorb liquid; add a splash of warm water when reheating.