Description
Avgolemono is a traditional Greek lemon chicken soup known for its creamy texture and bright, tangy flavor. This comforting soup combines tender chicken, aromatic vegetables, orzo pasta, and a luscious lemon-egg sauce to create a satisfying and wholesome meal ideal for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liters) chicken stock
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook for 8-10 minutes until the vegetables are soft and fragrant.
- Add Garlic and Broth Ingredients: Stir in the finely chopped garlic cloves and cook for an additional minute to release their aroma. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Chicken: Bring the mixture to a boil. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves, Cook Orzo: Carefully take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the soup and cook for 10 more minutes until the orzo is tender.
- Shred Chicken: Use two forks to shred the cooked chicken breasts into bite-sized pieces, then return the shredded chicken to the pot.
- Prepare and Temper Avgolemono Sauce: While the orzo is cooking, whisk together the egg yolks and lemon juice in a separate bowl. Ladle 1-2 cups of the hot soup into the egg-lemon mixture slowly, whisking constantly to temper the eggs. Pour this tempered mixture back into the soup and continue to cook gently for 5 minutes to thicken without curdling.
- Finish and Serve: Stir in the fresh chopped dill, season with salt and freshly ground black pepper to taste. Serve the soup immediately, garnished with additional dill if desired.
Notes
- Tempering the egg-lemon mixture slowly is key to prevent curdling and achieve a creamy texture.
- You can substitute orzo with rice or small pasta shapes if preferred.
- For a richer soup, use homemade chicken stock.
- Adjust lemon juice depending on your taste preference for tartness.
- Add a dash of black pepper just before serving for extra flavor.
