There is something truly magical about this Avgolemono (Greek Lemon Chicken Soup) Recipe that makes it a timeless comfort food in Greek cuisine. Bursting with bright lemony notes and a silky texture achieved through a unique egg-thickening technique, this soup is both nourishing and refreshing. Whether you’re craving a soothing chicken broth or a tangy, creamy dish without any cream at all, this soup brings the perfect balance of flavors and warmth to your table. It’s a dish that carries tradition and love in every spoonful, inviting you to savor a piece of Greece right in your own kitchen.
Ingredients You’ll Need
This Avgolemono (Greek Lemon Chicken Soup) Recipe relies on simple, fresh ingredients that each add their own touch to the beloved flavor and texture. From the tender chicken to the bright lemon zest and creamy eggs, every component plays a crucial role in making the soup exceptional.
- 1 (3 1/2-pound) whole chicken, cut into 6 pieces: Provides a rich, hearty base for the broth with natural gelatin for a silky mouthfeel.
- 12 cups water: The canvas that carries all the flavors beautifully.
- 2 large carrots, quartered: Adds natural sweetness and color to the broth.
- 2 stalks celery, quartered: Brings subtle earthy notes to deepen the flavor profile.
- 1 large onion, peeled and halved: Infuses the stock with delicate aromatics.
- 2 bay leaves: Imparts a gentle herbal fragrance that enhances the soup’s complexity.
- 5 whole black peppercorns: Adds just the right amount of spice without overpowering.
- 2 teaspoons salt, more to taste: Essential for layering all flavors perfectly.
- 1/2 cup dry orzo, or rice: Adds satisfying texture and makes the soup more substantial.
- 3 large eggs, room temperature: The magic ingredient that thickens the soup to that signature silky finish.
- 1 teaspoon fresh lemon zest: Provides concentrated citrus aroma for brightness.
- 4 to 6 tablespoons freshly squeezed lemon juice: Delivers the refreshing tang that defines Avgolemono.
- Freshly ground black pepper, to taste: Adds warmth and a little bite at the end.
- Fresh dill sprigs, for garnish: Gives a pop of fresh herbal color and flavor when serving.
How to Make Avgolemono (Greek Lemon Chicken Soup) Recipe
Step 1: Prepare the Chicken Broth
Start by adding the chicken pieces, water, carrots, celery, onion, bay leaves, peppercorns, and salt into a large stockpot. Bring everything to a rapid boil, then reduce the heat to medium-low and let it simmer, partially covered, for about 1 to 1 1/2 hours. This slow simmer extracts all the wonderful flavors and nutrients from the chicken and vegetables, creating a deeply comforting broth that is the foundation of this Avgolemono (Greek Lemon Chicken Soup) Recipe.
Step 2: Strain the Broth and Cook the Orzo
Once the chicken is tender, carefully remove the chicken pieces and vegetables from the pot, placing them into a bowl. Strain the broth through a fine sieve to remove any remaining solids, returning the clear broth to the stockpot. Bring this broth back to a boil, then add the orzo. Cook the orzo until it reaches an al dente texture, following the package directions, which typically only takes a few minutes.
Step 3: Prepare the Egg-Lemon Mixture
While the orzo cooks, whisk the eggs vigorously in a medium bowl until frothy and light. Gradually add the lemon zest and then the freshly squeezed lemon juice in a steady stream as you continue whisking. This egg-lemon mixture is the heart of the Avgolemono (Greek Lemon Chicken Soup) Recipe, giving it that signature creamy, tangy profile without any dairy.
Step 4: Temper the Egg-Lemon Mixture
After the orzo is cooked, remove the pot from heat. Slowly ladle about two cups of the hot broth into the egg-lemon mixture, whisking continuously to temper the eggs. This important step prevents the eggs from curdling when added back into the hot broth, ensuring your soup remains smooth and velvety.
Step 5: Finish the Soup
Return the egg-lemon mixture to the pot with the rest of the hot broth, stirring constantly over very low heat. Heat through gently for 5 to 10 minutes, but be sure not to boil the soup once the eggs are added, to avoid scrambling. Taste and adjust seasoning with salt and freshly ground black pepper. Traditionally, the chicken meat and vegetables are served separately or omitted, but feel free to add them back in for a heartier experience.
How to Serve Avgolemono (Greek Lemon Chicken Soup) Recipe
Garnishes
Fresh dill sprigs are the classic garnish for this soup, adding a burst of green color and a gentle herbal brightness that perfectly complements the lemon and chicken flavors. Don’t be shy with the dill; it really elevates the presentation and taste.
Side Dishes
This Avgolemono (Greek Lemon Chicken Soup) Recipe pairs beautifully with traditional Greek sides like warm pita bread or crusty rustic bread to soak up every last drop of that luscious broth. Additionally, serving alongside a Greek salad or a light roasted vegetable dish rounds out the meal for a fresh, satisfying dinner.
Creative Ways to Present
For a unique touch, try serving the soup in individual bowls garnished with a curl of lemon zest and a sprig of dill on top. You can also spoon a bit of the shredded chicken back into the soup or place it on the side for guests to add as they wish. Another fun idea is to serve the soup alongside stuffed grape leaves, allowing the egg-lemon sauce character of Avgolemono to shine in dual roles.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Avgolemono (Greek Lemon Chicken Soup) Recipe, no worries — store it in an airtight container in the refrigerator for up to 3 days. The flavors actually develop further overnight, making the soup even more delicious the next day.
Freezing
While it’s best enjoyed fresh, you can freeze this soup by itself without the orzo (to prevent texture changes) for up to 2 months. Freeze the broth with the egg-and-lemon mixture incorporated, then add cooked orzo when reheating for the freshest bite.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent the eggs from scrambling. Avoid boiling, as this will alter the soup’s creamy texture. Add a splash of water or broth if it thickens too much during reheating.
FAQs
Can I use rice instead of orzo in this Avgolemono (Greek Lemon Chicken Soup) Recipe?
Absolutely! Rice is a fantastic alternative to orzo and will absorb the flavors just as well. Choose a short-grain or medium-grain rice for the best texture.
Why do we temper the eggs in this recipe?
Tempering gradually brings the eggs to a warm temperature, preventing them from cooking too quickly and curdling when added to the hot soup. This step ensures the soup stays silky smooth.
Is it necessary to use a whole chicken?
Using a whole chicken yields the richest and most flavorful broth. However, bone-in chicken pieces like thighs and drumsticks can work well too if that’s what you have on hand.
Can I make the Avgolemono (Greek Lemon Chicken Soup) Recipe vegetarian?
While chicken broth is traditional, you can use vegetable broth and omit the meat for a vegetarian version. The egg-lemon mixture still delivers a creamy texture with bright flavor.
Why doesn’t this soup have cream or milk?
The luscious creaminess in Avgolemono comes from the eggs whisked with lemon juice, creating a silky texture naturally without dairy. It’s a beautifully simple technique that keeps the soup light yet rich.
Final Thoughts
This Avgolemono (Greek Lemon Chicken Soup) Recipe is a shining example of how simple ingredients and thoughtful technique can come together to create something truly special. It’s a cozy hug in a bowl that celebrates the sunny flavors of lemon and the comforting warmth of homemade chicken soup. I wholeheartedly encourage you to try this recipe and make it your own — it’s a beloved dish that never fails to brighten the table and lift the spirit.
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Avgolemono (Greek Lemon Chicken Soup) Recipe
Avgolemono (Greek Lemon Chicken Soup) is a classic Greek dish known for its bright lemony flavor, silky texture from eggs, and comforting chicken broth with orzo. This iconic soup is traditionally served as a starter at Greek celebrations and pairs wonderfully with stuffed grape leaves or roasted chicken, offering a creamy yet dairy-free delight.
- Total Time: 2 hrs 15 mins
- Yield: 6 to 8 servings
Ingredients
Soup Base
- 1 (3 1/2-pound) whole chicken, cut into 6 pieces
- 12 cups water
- 2 large carrots, quartered
- 2 stalks celery, quartered
- 1 large onion, peeled and halved
- 2 bay leaves
- 5 whole black peppercorns
- 2 teaspoons salt, more to taste
Pasta and Egg-Lemon Mixture
- 1/2 cup dry orzo, or rice
- 3 large eggs, room temperature
- 1 teaspoon fresh lemon zest
- 4 to 6 tablespoons freshly squeezed lemon juice
- Freshly ground black pepper, to taste
- Fresh dill sprigs, for garnish
Instructions
- Prepare the Broth: In a large stockpot, add the chicken pieces, water, carrots, celery, onion, bay leaves, black peppercorns, and salt. Bring the mixture to a rapid boil, then reduce the heat to medium-low and simmer partially covered for 1 to 1 1/2 hours to develop a rich chicken broth.
- Strain and Remove Ingredients: Remove the chicken and vegetables and place them into a bowl. Strain the broth through a fine sieve into a separate large bowl to ensure clarity, then return the strained broth to the stockpot and bring to a boil.
- Cook the Orzo: Add the orzo to the boiling broth and cook until al dente according to package instructions, stirring occasionally to prevent sticking.
- Whisk Eggs and Lemon: While the orzo cooks, whisk the eggs in a medium bowl until frothy. Gradually add the lemon zest and lemon juice in a steady stream while continuously whisking to combine thoroughly.
- Temper the Egg-Lemon Mixture: Turn off the heat under the soup. Ladle about 2 cups of hot broth into a large measuring cup. Slowly add this hot broth to the egg-lemon mixture while whisking vigorously to temper the eggs and avoid curdling.
- Incorporate Mixture into Soup: Slowly pour the tempered egg-lemon mixture back into the pot over very low heat. Stir continuously and gently heat the soup for 5 to 10 minutes, making sure not to let it boil to maintain a creamy texture.
- Season and Serve: Adjust seasoning with additional salt and freshly ground black pepper to taste. Traditionally, the chicken meat and vegetables are served separately or excluded. Garnish with fresh dill sprigs and serve the soup hot.
Notes
- Keep the eggs tempered to prevent curdling and maintain the soup’s creamy consistency.
- Do not boil the soup after adding the egg-lemon mixture to avoid scrambling the eggs.
- The chicken meat and vegetables can be served on the side or incorporated back into the soup as preferred.
- Use fresh lemon juice and zest for the best bright and authentic flavor.
- Orzo can be substituted with rice if preferred, adjusting cooking times accordingly.
- Prep Time: 15 mins
- Cook Time: 2 hrs
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
