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Avgolemono (Greek Lemon Chicken Soup) Recipe

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3.9 from 41 reviews

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

  1. 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.
  2. 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.
  3. Cook the Orzo: Add the orzo to the boiling broth and cook until al dente according to package instructions, stirring occasionally to prevent sticking.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Author: ELLA
  • Prep Time: 15 mins
  • Cook Time: 2 hrs
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://ellarecipe.com/avgolemono-greek-lemon-chicken-soup-recipe/