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Avgolemono: Greek Lemon Chicken Soup

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Avgolemono is a classic Greek soup that combines tender chicken, rich broth, and a velvety egg-lemon sauce. This comforting dish is both light and hearty, offering a perfect balance of savory and tangy flavors.

Ingredients

  1. 1 lb boneless, skinless chicken breasts or thighs
  2. 6 cups chicken broth
  3. 1 medium onion, chopped
  4. 2 carrots, sliced
  5. 1 celery stalk, chopped
  6. 1 cup orzo pasta (or rice, if preferred)
  7. 3 large eggs
  8. 1 lemon, juiced and zested
  9. 1 teaspoon salt (or to taste)
  10. ½ teaspoon black pepper
  11. 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

In a large pot, bring the chicken broth to a boil. Add the chicken breasts (or thighs), onion, carrots, and celery. Reduce the heat to medium-low and let it simmer for 20-25 minutes until the chicken is cooked through and the vegetables are tender.

  1. Remove the chicken from the pot and shred it using two forks. Set it aside.
  2. Add the orzo pasta (or rice) to the broth and cook according to package instructions, about 8-10 minutes.
  3. In a separate bowl, whisk the eggs with the lemon juice and zest until smooth and frothy.
  4. Gradually temper the egg-lemon mixture by slowly adding a ladle of the hot broth from the pot, whisking constantly to prevent curdling.
  5. Slowly pour the egg mixture into the pot, stirring constantly. Let it cook on low heat for an additional 5 minutes, ensuring the soup thickens but does not come to a boil.
  6. Add the shredded chicken back into the pot and stir to combine. Taste the soup and adjust seasoning with more salt or pepper if needed.
  7. Serve the soup hot, garnished with fresh parsley.

Notes

  1. Leftover Avgolemono can be stored in an airtight container in the refrigerator for up to 3 days.
  2. Reheat the soup gently over low heat, stirring frequently to avoid breaking the egg mixture. Add more broth if needed.
  3. Rotisserie chicken can be used as a time-saver. Just shred and add to the soup after the pasta is cooked.
  4. If you prefer, you can substitute rice for orzo pasta.
  5. For a vegetarian version, use vegetable broth and substitute the chicken with chickpeas or tofu.
  6. Adjust the soup’s thickness by adding more pasta, rice, or egg mixture as desired.
  7. For added spice, you can introduce red pepper flakes or fresh chili peppers to the broth.

Nutrition

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