Description
Avgolemono is a traditional Greek egg and lemon soup known for its creamy texture and bright, tangy flavor. This comforting soup features tender chicken, orzo pasta, and a luscious egg-lemon mixture that thickens the broth without using cream. Perfect for a hearty family meal or when you crave something soothing yet vibrant.
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
Soup Additions
- ½ cup dried orzo
- Shredded chicken (from cooked thighs, skin and bones discarded)
Avgolemono Sauce
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
Garnish
- ½ medium lemon, thinly sliced
- Fresh dill or oregano, for garnish
- Freshly ground black pepper, to taste
Instructions
- Cook the chicken and make broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered unpeeled onion, whole black peppercorns, and kosher salt. Cover and bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for 45 minutes to 1 hour, occasionally skimming off any foam that forms on the surface to keep the broth clear.
- Strain broth and shred chicken: Transfer the cooked chicken to a cutting board to cool slightly. Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Skim off any excess fat from the surface of the broth. Reserve 2 cups of the strained warm stock for tempering the egg mixture.
- Shred chicken: Remove skin and bones from the cooked chicken thighs and shred the meat into bite-sized pieces. Set aside.
- Cook the orzo: Bring the strained broth back to a boil. Add the dried orzo and cook until al dente, about 7 to 9 minutes, stirring occasionally to prevent sticking.
- Combine chicken and orzo: Stir the shredded chicken back into the pot with the cooked orzo and broth to warm through.
- Prepare the avgolemono mixture: In a medium bowl, whisk the eggs until frothy. Slowly add the freshly squeezed lemon juice, continuing to whisk. Temper the eggs by very gradually whisking in the reserved warm stock, a little at a time, to raise the temperature without curdling the eggs.
- Incorporate egg-lemon mixture into soup: Stir the tempered egg and lemon mixture gently into the pot of soup. Cook over low heat for 3 to 5 minutes, stirring frequently, until the soup thickens slightly. Ensure the soup does not boil to prevent the eggs from scrambling.
- Serve: Ladle the hot soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and freshly ground black pepper. Serve immediately for best flavor and texture.
Notes
- Be careful not to boil the soup after adding the egg-lemon mixture to avoid curdling.
- You can substitute orzo with other small pasta such as acini di pepe or risoni.
- Use fresh lemons for the best bright lemon flavor.
- Feel free to garnish with fresh herbs like dill or oregano for an authentic Greek touch.
- Skimming foam and excess fat from broth results in a cleaner, lighter soup.
- Avgolemono can be made ahead by preparing the broth and chicken in advance; add the egg-lemon mixture last when reheating.
