Avgolemono — Greek Lemon Chicken Soup Recipe
Avgolemono is a traditional Greek lemon chicken soup characterized by its creamy texture and bright, tangy flavor. This comforting soup features tender chicken, aromatic vegetables, orzo pasta, and a luscious broth thickened with an egg-lemon mixture, finished with fresh dill for an herbaceous touch. Perfect for a light yet satisfying meal, this recipe blends classic Mediterranean flavors with simple ingredients to warm your soul.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
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
- 3/4 cup (175 g) orzo
Egg-Lemon Mixture
- Juice of 1 lemon
- 2 egg yolks
Finishing Touches
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté the 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 are softened and fragrant.
- Add Garlic and Simmer: Stir in the finely chopped garlic and cook for an additional minute. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Cook Chicken: Bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover with a lid, and let the chicken simmer gently for 15 minutes to infuse the broth with flavor and cook through.
- Remove Chicken and Add Orzo: Carefully take out the chicken breasts and bay leaves from the pot. Add the orzo directly to the soup and cook uncovered for 10 minutes until the pasta is tender.
- Shred Chicken: Shred the cooked chicken breasts using two forks into bite-sized pieces, then return the shredded chicken to the pot.
- Prepare Egg-Lemon Mixture: While the orzo cooks, whisk together the egg yolks and lemon juice in a bowl. To temper the eggs and prevent curdling, ladle 1-2 scoops of hot soup into the egg-lemon mixture while whisking vigorously. Then slowly pour this tempered mixture back into the pot and cook for an additional 5 minutes over low heat, stirring constantly to thicken the soup slightly.
- Finish and Serve: Stir in the fresh dill and season the soup with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra dill for brightness.
Notes
- Tempering the egg yolks with hot soup is crucial to prevent scrambling and achieve a smooth, creamy texture.
- Use fresh lemon juice for the best flavor; bottled lemon juice can be too harsh.
- If you prefer, substitute orzo with other small pasta shapes like acini di pepe or rice.
- Chicken thighs can be used instead of breasts for a richer flavor.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days. Reheat gently to avoid curdling.
