Greek Avgolemono Soup is a creamy, lemon-infused chicken soup thickened with an egg-lemon mixture. This classic Mediterranean dish is rich yet light, with a silky texture and a perfect balance of citrus and savory flavors. It's comforting and ideal for any season.
For the Soup Base
6 cups chicken broth (homemade or store-bought)
1 cup cooked shredded chicken (rotisserie or poached)
½ cup orzo pasta (or rice)
2 eggs
Juice of 2 lemons (about 1/3 cup)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano (optional)
1 tbsp fresh dill (chopped, for garnish)
For Garnish and Serving
Lemon slices
Extra fresh dill
Crusty bread or pita
Cook the Orzo and Chicken
1
- Heat the Broth:
- In a large pot, bring 6 cups of chicken broth to a boil.
- Cook the Orzo:
- Add the orzo pasta and cook for 8-10 minutes until tender.
- Add the Chicken:
- Stir in the shredded chicken and let simmer for 2 minutes.
Prepare the Avgolemono (Egg-Lemon Mixture)
2
- Whisk the Eggs:
- In a medium bowl, whisk 2 eggs until smooth.
- Add Lemon Juice:
- Slowly whisk in fresh lemon juice.
- Temper the Mixture:
- While whisking, slowly add 1 cup of hot broth from the pot to the egg mixture (this prevents curdling).
Combine and Finish
3
- Incorporate Avgolemono into Soup:
- Reduce heat to low and slowly pour the tempered egg-lemon mixture into the soup, stirring continuously.
- Simmer Gently:
- Do not boil the soup after adding the eggs. Let it heat through for 2-3 minutes until thickened.
- Season to Taste:
- Add salt, black pepper, and a pinch of oregano (if using).
Serving Suggestions
4
- Ladle into Bowls:
- Serve warm with a creamy, velvety texture.
- Garnish:
- Top with fresh dill and a lemon slice.
- Pair With:
- Serve with crusty bread or pita for a complete meal.
Pro Tips
5
- For Extra Creaminess: Blend an extra egg yolk into the avgolemono mixture.
- Make It Vegetarian: Use vegetable broth and swap chicken for chickpeas.
- Storage: Best eaten fresh; reheating should be done gently to prevent curdling.
Ingredients
For the Soup Base
6 cups chicken broth (homemade or store-bought)
1 cup cooked shredded chicken (rotisserie or poached)
½ cup orzo pasta (or rice)
2 eggs
Juice of 2 lemons (about 1/3 cup)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano (optional)
1 tbsp fresh dill (chopped, for garnish)
For Garnish and Serving
Lemon slices
Extra fresh dill
Crusty bread or pita
Directions
Cook the Orzo and Chicken
1
- Heat the Broth:
- In a large pot, bring 6 cups of chicken broth to a boil.
- Cook the Orzo:
- Add the orzo pasta and cook for 8-10 minutes until tender.
- Add the Chicken:
- Stir in the shredded chicken and let simmer for 2 minutes.
Prepare the Avgolemono (Egg-Lemon Mixture)
2
- Whisk the Eggs:
- In a medium bowl, whisk 2 eggs until smooth.
- Add Lemon Juice:
- Slowly whisk in fresh lemon juice.
- Temper the Mixture:
- While whisking, slowly add 1 cup of hot broth from the pot to the egg mixture (this prevents curdling).
Combine and Finish
3
- Incorporate Avgolemono into Soup:
- Reduce heat to low and slowly pour the tempered egg-lemon mixture into the soup, stirring continuously.
- Simmer Gently:
- Do not boil the soup after adding the eggs. Let it heat through for 2-3 minutes until thickened.
- Season to Taste:
- Add salt, black pepper, and a pinch of oregano (if using).
Serving Suggestions
4
- Ladle into Bowls:
- Serve warm with a creamy, velvety texture.
- Garnish:
- Top with fresh dill and a lemon slice.
- Pair With:
- Serve with crusty bread or pita for a complete meal.
Pro Tips
5
- For Extra Creaminess: Blend an extra egg yolk into the avgolemono mixture.
- Make It Vegetarian: Use vegetable broth and swap chicken for chickpeas.
- Storage: Best eaten fresh; reheating should be done gently to prevent curdling.
Notes
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