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
Scale
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.
