Description
Avgolemono Soup is a traditional Greek lemon chicken soup featuring tender chicken, fluffy rice or orzo, and a creamy egg-lemon broth. This comforting and bright soup is perfect for warming up on chilly days and offers a harmonious balance of flavors with fresh lemon zest and herbs.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
Main Ingredients
- 1 cup uncooked white rice or orzo pasta
- 2 cups cooked shredded chicken
Avgolemono Mixture
- 3 large eggs
- 1/3 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 2 tablespoons fresh dill or parsley, chopped
Instructions
- Sauté the Vegetables: Heat the olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Add Broth and Rice/Orzo: Pour in the chicken broth and bring the mixture to a boil. Add the uncooked white rice or orzo pasta and cook until tender according to package directions, typically about 15-20 minutes.
- Incorporate Cooked Chicken: Stir the cooked shredded chicken into the pot. Reduce the heat to low to keep the soup warm without boiling.
- Prepare Avgolemono Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until frothy. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.
- Combine Mixture with Soup: Gradually pour the tempered egg mixture back into the soup while stirring continuously. Cook the soup gently over low heat for 2 to 3 minutes, ensuring it does not boil to maintain a smooth texture.
- Season and Garnish: Stir in the lemon zest, salt, black pepper, and fresh chopped dill or parsley. Adjust seasoning as desired. Serve immediately while warm.
Notes
- Do not allow the soup to boil after adding the egg mixture to prevent curdling and maintain creamy texture.
- Orzo pasta can be used instead of rice for a more traditional variation.
- Adjust the amount of lemon juice to your taste preference for a brighter or milder lemon flavor.
- This recipe can be made gluten-free by using rice instead of orzo.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to preserve texture.
