Why You’ll Love This Recipe
If you love bright and tangy flavors paired with comforting chicken broth, you’ll enjoy Avgolemono. The tanginess from the lemon and the creaminess from the eggs create an irresistible, velvety texture. It’s a soup that’s light yet filling, offering the best of both worlds. The addition of chicken provides a hearty element, making it a balanced meal in a bowl. Whether you’re looking for something to warm you up during colder months or just want to try a new soup recipe, Avgolemono is sure to impress.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked chicken (shredded or diced)
- 1/2 cup orzo pasta (or rice)
- 2 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- Salt and pepper to taste
- Fresh parsley or dill for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 5 minutes, until softened and translucent. Add minced garlic and cook for an additional 1 minute, until fragrant.
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Pour in chicken broth and bring to a boil. Once boiling, add the orzo (or rice) and cook according to the package instructions, about 8-10 minutes, until tender. Add the cooked chicken during the last 3 minutes of cooking.
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In a separate bowl, whisk together eggs and lemon juice until smooth and frothy.
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Reduce the heat to low. Slowly ladle some hot broth from the pot into the egg-lemon mixture, whisking constantly, to temper the eggs. Gradually pour this mixture back into the soup, stirring continuously.
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Let the soup heat through, but be careful not to let it boil once the eggs have been added to avoid curdling.
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Season with salt and pepper to taste. Garnish with fresh parsley or dill if desired.
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Serve hot and enjoy!
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Variations
- Vegetarian Version: Replace the chicken with chickpeas or tofu to make it vegetarian-friendly.
- Add Veggies: You can incorporate vegetables like carrots, celery, or spinach for added nutrition.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for a little heat.
- Rice Substitute: If you prefer a gluten-free option, use rice instead of orzo pasta.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken slightly after cooling, so feel free to add a little water or broth when reheating.
- Freezing: You can freeze Avgolemono for up to 1 month, but note that the texture may change slightly due to the egg and lemon mixture.
- Reheating: Reheat the soup over low heat on the stove, stirring occasionally to ensure even heating. Avoid boiling to prevent curdling.
FAQs
1. Can I use a different pasta instead of orzo?
Yes, you can use any small pasta like ditalini or mini shells, or even rice as a substitute.
2. What can I use instead of chicken for a vegetarian version?
You can use chickpeas, tofu, or even vegetables like mushrooms or cauliflower to replace the chicken.
3. How do I make Avgolemono dairy-free?
This recipe is naturally dairy-free, but if you want a creamier version, use coconut milk instead of the eggs and lemon mixture.
4. How can I add more flavor to the broth?
You can enhance the broth with additional herbs like thyme, rosemary, or bay leaves, or by adding a splash of white wine for extra depth of flavor.
5. Can I make this soup ahead of time?
Yes, you can prepare the soup in advance. Just be mindful that the texture may change slightly, so it’s best to reheat it gently.
6. What is the best way to temper the eggs?
To prevent curdling, slowly add hot broth into the egg-lemon mixture while constantly whisking. This gradually raises the temperature of the eggs and prevents them from cooking too quickly.
7. Can I use a rotisserie chicken for this recipe?
Yes, rotisserie chicken is a great time-saver and can add more flavor to the soup.
8. How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken over time, so you may need to add some liquid when reheating.
9. Can I freeze Avgolemono?
While you can freeze Avgolemono, the texture of the egg-lemon mixture may change slightly after thawing. If you plan to freeze it, it’s best to omit the eggs and lemon mixture and add them fresh when reheating.
10. Can I add vegetables to this soup?
Absolutely! Carrots, celery, and spinach are all great additions that will pair well with the flavors of the soup.
Conclusion
Avgolemono is a heartwarming, flavorful Greek soup that is perfect for any season. With its tangy lemon base, tender chicken, and creamy texture, it’s a comforting dish that will become a family favorite. Whether you’re looking for a new soup to try or just need something light yet filling, this recipe is sure to hit the spot. Enjoy the flavors of Greece right in your own kitchen!
Avgolemono — Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that combines the flavors of tender chicken, fresh lemon, and a creamy egg-based broth. Perfect for any season, this comforting soup is a healthy, delicious, and easy-to-make meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: : 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked chicken, shredded (preferably rotisserie chicken)
- 1/2 cup orzo pasta (or rice)
- 3 large eggs
- 2 tablespoons fresh lemon juice (more to taste)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- n a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté until the onion becomes translucent, about 3-4 minutes.
- Pour in the chicken broth and bring it to a boil. Once boiling, add the orzo pasta (or rice) and cook according to package directions until al dente.
- Lower the heat to a simmer and add the shredded chicken. Let it simmer for about 5 minutes until heated through.
- While the soup is simmering, whisk together the eggs and lemon juice in a separate bowl until smooth and frothy.
- Slowly temper the egg-lemon mixture by gradually adding a few spoonfuls of hot broth into the egg mixture, whisking constantly. Slowly pour this mixture back into the soup, stirring constantly to avoid curdling.
- Continue to simmer for an additional 2-3 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning with salt, pepper, and extra lemon juice if needed.
- Serve hot, garnished with chopped fresh parsley.
Notes
- You can substitute orzo with rice if you prefer.
- For a richer flavor, use homemade chicken broth.
- The soup can be refrigerated for 2-3 days. Reheat gently on the stovetop.
- Be sure to whisk constantly when adding the egg mixture to prevent it from curdling.
