Description
Avgolemono is a traditional Greek egg and lemon soup known for its creamy texture and bright, tangy flavor. Made with tender chicken thighs, aromatic broth, tender orzo pasta, and a luscious mixture of eggs and lemon juice, this comforting soup is perfect for any season and brings a taste of Greece to your table.
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 Finish
- ½ cup dried orzo
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- ½ medium lemon, thinly sliced
- Fresh dill or oregano, for garnish
- Freshly ground black pepper, to taste
Instructions
- Make the Chicken Broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, whole peppercorns, and kosher salt. Cover and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook for 45 minutes to 1 hour, skimming off any foam that rises to the surface to keep the broth clear and flavorful.
- Strain the Broth and Prepare Chicken: Remove the chicken thighs carefully and transfer to a cutting board. Strain the broth through a fine-mesh strainer to remove the solids, discarding the onion and peppercorns. Skim off excess fat from the strained broth. Reserve about 2 cups of this warm stock for your egg-lemon mixture later.
- Shred the Chicken: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones to ensure a clean texture.
- Cook the Orzo: Return the strained stock to the pot and bring it back to a boil. Add the dried orzo pasta and cook until tender but still firm to the bite, approximately 7 to 9 minutes. Once done, return the shredded chicken pieces to the pot.
- Prepare the Avgolemono Mixture: In a medium bowl, whisk the eggs until frothy. Slowly add the freshly squeezed lemon juice, continuing to whisk until well combined. To temper the eggs and avoid curdling, gradually whisk in small amounts of the reserved warm stock, mixing steadily until the egg mixture is warmed through.
- Thicken the Soup: Slowly stir the tempered egg-lemon mixture into the simmering soup. Cook gently over low heat for 3 to 5 minutes, stirring frequently, allowing the soup to thicken slightly. Be careful not to let the soup boil, as this can cause the eggs to curdle.
- Serve and Garnish: Ladle the soup into bowls and garnish each with lemon slices and fresh dill or oregano. Add freshly ground black pepper to taste. Serve hot and enjoy the warming, tangy flavors of this classic Greek soup.
Notes
- Tempering the eggs with warm broth is essential to prevent curdling and create a smooth, creamy texture in the soup.
- You can substitute orzo with rice or small pasta shapes, but cooking times may vary.
- Use fresh herbs like dill or oregano for authentic Greek flavor and vibrant garnish.
- Skimming the broth during cooking ensures a clear and clean-tasting soup.
- Adjust lemon juice quantity to your preferred level of tanginess.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
