If you have ever wanted to cozy up with a bowl of something truly comforting and bright, then this Avgolemono (Greek Egg and Lemon Soup) Recipe is the perfect treasure to try. This classic Greek soup marries the delicate flavors of tender chicken and orzo with a luscious creamy texture, all tied together by the tangy brightness of fresh lemon and the richness of eggs. It’s the kind of dish that feels like a warm hug on a cool day, bursting with homemade goodness and an unmistakable Mediterranean charm that will have you coming back for seconds.
Ingredients You’ll Need
Gathering your ingredients for this Avgolemono (Greek Egg and Lemon Soup) Recipe is delightfully simple, and each one plays a crucial role in creating the soup’s distinctive flavor, texture, and color. From the savory chicken thighs that build your broth to the vibrant lemon juice that enlivens the entire dish, every item earns its place.
- Chicken thighs: Bone-in, skin-on pieces provide deep flavor and richness to the broth.
- Cold water: Essential for gently extracting flavors to make a clear, hearty stock.
- Yellow onion: Adds subtle sweetness and aromatic depth to the broth.
- Whole black peppercorns: Impart a gentle peppery warmth for complexity.
- Kosher salt: Balances and enhances all the soup’s flavors perfectly.
- Dried orzo: Tiny pasta pearls that add a satisfying bite and body.
- Large eggs: Whisked into the soup to create its signature silky, creamy texture.
- Freshly squeezed lemon juice: The bright, zesty heart of Avgolemono’s unique tang.
- Lemon slices: Provide a pretty garnish and a hint of citrus aroma.
- Fresh dill or oregano: Finishing herbs that add a burst of freshness to each serving.
- Freshly ground black pepper: For seasoning according to your taste.
How to Make Avgolemono (Greek Egg and Lemon Soup) Recipe
Step 1: Prepare the Chicken Broth
Start by placing the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt into a large Dutch oven. Bring everything to a vigorous boil, then reduce the heat to a gentle simmer. Cook for 45 minutes to an hour, skimming off any foam that rises to keep the broth clear and clean-tasting. This slow simmer extracts all the cozy, savory flavors that form the foundation of the soup.
Step 2: Strain and Shred
Once the chicken is tender and the flavors are deeply infused, transfer the chicken to a cutting board. Strain the broth through a fine-mesh strainer to remove the solids, then skim off any excess fat from the stock surface for a lighter soup. Reserve 2 cups of this flavorful broth to temper your eggs later, and shred the chicken into bite-sized pieces, discarding the skin and bones to keep each spoonful tender and clean.
Step 3: Cook the Orzo and Combine
Return your strained stock to a boil, and add the dried orzo pasta. Let it cook until just al dente, typically 7 to 9 minutes. At this point, stir the shredded chicken back into the pot so all those comforting flavors meld together before the final step of thickening.
Step 4: Temper the Egg and Lemon Mixture
Whisk your eggs in a medium bowl until frothy, then slowly add the freshly squeezed lemon juice. To prevent the eggs from curdling, gradually whisk in the reserved warm stock little by little—this gentle tempering warms the eggs, preparing them to mix smoothly into the soup.
Step 5: Finish the Soup
Stir the tempered egg and lemon mixture into your simmering pot. Cook over low heat for 3 to 5 minutes, stirring gently, until the soup thickens slightly. Be careful not to allow it to boil, as that could break the luscious creamy texture you’ve just crafted. This step brings that signature silky finish, brightened with lemon and enriched with egg, making Avgolemono truly special.
How to Serve Avgolemono (Greek Egg and Lemon Soup) Recipe
Garnishes
Present your Avgolemono with thin lemon slices floated on top and scattered sprigs of fresh dill or oregano. These garnishes not only add cheerful pops of color but also boost the citrusy aroma and fresh herbal notes, giving every spoonful a welcoming, vibrant touch.
Side Dishes
This soup shines as a light but satisfying meal on its own, yet pairing it with crusty bread or a Greek village salad makes for a well-rounded Mediterranean-inspired feast. The bread soaks up the tangy broth beautifully, while a crisp salad brings contrasting textures and textures to your table.
Creative Ways to Present
For a charming twist, try serving Avgolemono in individual bowls garnished with edible flowers or a drizzle of good-quality olive oil for a glossy finish. If you’re hosting, offer lemon wedges on the side so guests can customize the brightness to their liking. This personal touch keeps this traditional recipe feeling fresh and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover Avgolemono in an airtight container in the refrigerator for up to 3 days. Because the egg and lemon mixture thickens in the fridge, you might notice the texture becomes denser, but a gentle reheat will restore its comforting silkiness.
Freezing
This soup doesn’t freeze as well because the eggs can separate when thawed. For the best experience, it’s recommended to enjoy Avgolemono fresh, or store the broth and chicken separately if you want to prepare parts ahead for convenience.
Reheating
When reheating, do so gently over low heat to avoid boiling and curdling the eggs. Stir frequently until warmed through, adding a splash of water or broth if the soup has thickened too much. This will bring back the lovely velvety texture that makes the Avgolemono experience so memorable.
FAQs
What makes Avgolemono soup creamy without cream?
The silky, creamy texture comes from whisked eggs tempered with hot broth and then added back to the soup, which thickens it naturally without needing any dairy.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs add more flavor and richness to the broth due to their higher fat content, which is an important part of what makes this Greek soup so delicious.
Is orzo necessary in the Avgolemono (Greek Egg and Lemon Soup) Recipe?
Orzo provides body and a pleasant bite, but if you prefer a lighter soup, you can omit it or substitute with rice or small pasta shapes.
How tart should the soup be?
The balance of lemon juice is personal, but traditionally the soup is pleasantly tangy and bright without overwhelming the savory broth and chicken flavors.
Can I make Avgolemono vegetarian?
While chicken broth is traditional, you can use a rich vegetable broth and omit the chicken for a vegetarian version, though the flavor will be lighter and less complex.
Final Thoughts
If you’re craving a dish that combines comforting warmth with refreshing brightness, this Avgolemono (Greek Egg and Lemon Soup) Recipe is a must-try. Its humble ingredients come together in such a beautiful way that each spoonful feels like a celebration of simple, honest cooking. Give it a go and discover how this beloved Greek classic can bring sunshine to your table any day of the year.
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Avgolemono is a classic Greek egg and lemon soup featuring tender chicken, orzo pasta, and a bright, tangy lemon-egg sauce that thickens the broth to a creamy consistency without dairy. This comforting and flavorful soup is made by simmering chicken to create a rich stock, cooking orzo to al dente, and then gently combining the egg-lemon mixture to enrich the soup, finished with fresh herbs and lemon slices for a perfect balance of zest and warmth.
Ingredients
Soup Base
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
Main Ingredients
- ½ cup dried orzo
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- ½ medium lemon, thinly sliced
Garnish
- Fresh dill or oregano, for garnish
- Freshly ground black pepper, to taste
Instructions
- Make the Chicken Stock: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer gently for 45 minutes to 1 hour, skimming off any foam that forms on the surface to keep the broth clear and clean-tasting.
- Prepare the Chicken and Stock: Remove the chicken thighs from the pot and set aside on a cutting board. Strain the stock through a fine-mesh sieve into another pot or bowl, discarding the solids like onion and peppercorns. Carefully skim off any excess fat from the surface of the strained stock. Reserve 2 cups of this warm stock separately for tempering the eggs later.
- Shred the Chicken: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones for a tender, lean addition to the soup.
- Cook the Orzo: Bring the strained stock back to a boil in the pot. Add the orzo pasta and cook until al dente, about 7 to 9 minutes, stirring occasionally to prevent sticking. Once cooked, add the shredded chicken back into the pot with the orzo.
- Temper the Eggs: In a medium bowl, whisk the eggs briskly until frothy. Slowly pour in the freshly squeezed lemon juice while continuing to whisk. To avoid curdling, gradually whisk in the reserved warm stock, a little at a time, to gently raise the temperature of the egg mixture.
- Combine and Thicken the Soup: Slowly stir the tempered egg and lemon mixture into the pot with the chicken, orzo, and stock. Cook the soup over low heat for about 3 to 5 minutes, stirring constantly, until it thickens slightly. Be careful not to let the soup boil, as this can cause the eggs to curdle.
- Serve: Ladle the hot soup into bowls, garnishing each serving with thin lemon slices, fresh dill or oregano, and a sprinkle of freshly ground black pepper. Serve immediately and enjoy the warm, tangy flavors of traditional Greek Avgolemono soup.
Notes
- Use bone-in, skin-on chicken thighs for a richer stock and more flavorful meat.
- Be sure to temper the eggs carefully to prevent scrambling and ensure a smooth, creamy texture.
- Skimming the foam and fat during cooking creates a clearer, cleaner broth.
- If you prefer a thicker soup, you can add a bit more orzo or cook it a little longer.
- Fresh herbs like dill or oregano add authentic flavor but can be substituted with parsley if unavailable.
