Avgolemono is a comforting and flavorful Greek soup that combines chicken, orzo, egg yolks, and fresh lemon juice to create a creamy, tangy dish. This soup is perfect for any time of year but especially warming on cool days when you need a little pick-me-up. The silky texture and vibrant flavor will have you coming back for seconds!
Why You’ll Love This Recipe
- Rich and Creamy Texture: Achieved without heavy cream, thanks to egg yolks.
- Tangy and Bright Flavor: Lemon juice adds a fresh, citrusy zing.
- Nutritious and Filling: Packed with protein, vegetables, and orzo.
- Quick to Prepare: Ready in just under an hour for a satisfying meal.
- Authentic and Versatile: A taste of traditional Greek cuisine that can be customized.
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 of fresh dill, chopped
- Salt and freshly ground black pepper to taste
Step-by-Step Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8–10 minutes until softened. Stir occasionally to prevent sticking.
Step 2: Add Garlic, Bay Leaves, Chicken, and Stock
Add the garlic and cook for another minute. Then add the bay leaves, chicken breasts, and chicken stock.
Step 3: Simmer the Soup
Bring the mixture to a boil, then lower the heat to medium-low. Cover with a lid and simmer for 15 minutes until the chicken is cooked through.
Step 4: Cook the Orzo
Remove the chicken breasts and bay leaves from the pot. Add the orzo to the pot and cook for 10 minutes until tender.
Step 5: Shred the Chicken
Using two forks, shred the cooked chicken into bite-sized pieces and return it to the pot.
Step 6: Temper the Egg-Lemon Mixture
In a bowl, whisk together the egg yolks and lemon juice. Slowly add 1–2 ladles of hot soup to the egg-lemon mixture while whisking to temper it (this prevents the eggs from curdling).
Step 7: Combine and Finish
Stir the tempered egg-lemon mixture into the soup. Cook for an additional 5 minutes, stirring occasionally, to thicken slightly.
Step 8: Add Dill and Season
Stir in the chopped fresh dill and adjust seasoning with salt and freshly ground black pepper. Serve immediately with extra dill as a garnish if desired.
Kitchen Equipment Needed
- Large stockpot or Dutch oven
- Ladle
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Serving and Storage Tips
Serving Suggestions
- Serve with crusty bread or pita for a hearty meal.
- Pair with a fresh Greek salad for a complete Mediterranean-inspired dinner.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid curdling.
- Freezer: While freezing may alter the texture due to the eggs, you can freeze the soup without the egg-lemon mixture and add it fresh when reheating.
Variations
- Vegetarian Avgolemono: Replace chicken with chickpeas and use vegetable stock.
- Rice Substitute: Swap orzo for cooked white rice or brown rice for a gluten-free version.
- Herb Options: Substitute parsley or chives for dill if preferred.
- More Lemon: Add an extra squeeze of lemon for a tangier flavor.
Helpful Notes
- Tempering the egg-lemon mixture is crucial to prevent curdling. Take your time with this step.
- Use good-quality chicken stock for the best flavor.
- Fresh dill adds a unique touch, but you can skip it if you’re not a fan.
Tips from Well-Known Chefs
- Chef Ina Garten: “Always use fresh lemon juice for the brightest flavor in your dishes.”
- Chef Alton Brown: “Tempering eggs is easier than you think—just add the hot liquid gradually while whisking vigorously.”
- Chef Mary Berry: “For a richer soup, simmer the chicken stock with the vegetables longer to extract their full flavor.”
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra flavor due to their higher fat content.
2. What can I use instead of orzo?
You can substitute with rice, pearl couscous, or small pasta shapes like ditalini.
3. Can I make this soup ahead of time?
Yes, but hold off on adding the egg-lemon mixture until just before serving to maintain the creamy texture.
4. Can I skip the egg yolks?
While the egg yolks add creaminess, you can omit them and still have a delicious soup with a clearer broth.
5. Is it okay to use dried dill?
Yes, but use less—about 1 teaspoon of dried dill—as it’s more concentrated than fresh.
Avgolemono is a cozy and flavorful soup that’s perfect for a quick dinner or when you’re craving something warm and satisfying. Give this Greek classic a try—you’ll love its creamy, tangy goodness!