Avgolemono (Greek Egg and Lemon Soup) is a beloved Greek dish that combines the warmth of homemade chicken soup with the brightness of lemon and the richness of egg. This comforting Greek egg and lemon soup features tender chicken and orzo, creating a satisfying meal that’s perfect for chilly days or whenever you crave something hearty yet light.
Ingredients:
For the Soup:
6 bone-in, skin-on chicken thighs
8 cups cold water
1 large unpeeled yellow onion, quartered
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
½ cup dried orzo
4 large eggs
¼ cup freshly squeezed lemon juice (from 1 large lemon)
For Serving:
½ medium lemon, thinly sliced
Fresh dill or oregano, for garnish
Freshly ground black pepper
Directions:
Prepare the Chicken Stock:
In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, peppercorns, and kosher salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a simmer and cook until the chicken is fully cooked, about 45 minutes to 1 hour. Skim off any white foam that forms on the surface with a slotted spoon and discard it.
Strain the Stock:
Transfer the cooked chicken to a cutting board. Strain the stock through a fine-mesh strainer into a large bowl, discarding the solids. Skim off any excess fat from the stock. Reserve 2 cups of stock in a measuring cup and return the remaining stock to the Dutch oven, keeping it warm over low heat.
Shred the Chicken:
Once the chicken is cool enough to handle, shred it into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
Cook the Orzo:
Bring the reserved stock back to a boil over medium-high heat. Add the orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken and reduce the heat to low.
Temper the Eggs:
In a medium bowl, whisk the eggs until light and frothy, about 2 minutes. Slowly add the lemon juice while continuing to whisk. To temper the eggs, gradually drizzle in the reserved 2 cups of warm stock into the egg-lemon mixture, whisking constantly.
Combine and Serve:
Stir the tempered avgolemono mixture back into the pot with the chicken and orzo. Cook over low heat for 3 to 5 minutes, until the soup thickens slightly. Do not allow it to boil, as this can curdle the eggs. Serve hot, garnished with lemon slices, fresh chopped dill or oregano, and freshly ground black pepper.
Serving Tips:
Garnish: Enhance the presentation and flavor of your Avgolemono by garnishing each bowl with thin slices of lemon and a sprinkle of fresh herbs like dill or oregano. A light dusting of freshly ground black pepper adds an extra touch.
Accompaniments: Pair the soup with warm crusty bread or a side salad to create a complete meal. A Greek salad with olives, tomatoes, and feta cheese complements the flavors perfectly.
Serving Temperature: Avgolemono is best served hot. Reheat gently on the stove if it has cooled, ensuring not to let it boil, as this can affect the texture of the eggs.
Portion Control: For a hearty meal, serve larger portions, but if using as a starter, smaller bowls will do. This soup is filling, thanks to the chicken and orzo.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so you might need to add a little water or additional stock when reheating.
Freezing: Although Avgolemono can be frozen, the texture of the eggs may change upon thawing. If you plan to freeze it, consider leaving out the eggs when preparing the soup and adding them fresh when you reheat. Store in freezer-safe containers for up to 2-3 months.
Thawing: If frozen, thaw the soup overnight in the refrigerator before reheating. Heat gently on the stove, stirring frequently, to maintain a creamy consistency.
Avoid Reboiling: When reheating, avoid boiling the soup after adding the egg-lemon mixture, as it can cause the eggs to curdle and the soup to lose its smooth texture.
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FAQs:
What is Avgolemono (Greek Egg and Lemon Soup)?
Avgolemono is a traditional Greek soup made with a base of chicken broth, eggs, and lemon juice. It often includes tender chicken and orzo pasta, creating a creamy texture with a refreshing lemon flavor. It’s a comforting dish enjoyed for its rich taste and is especially popular in colder months.
Can I make Avgolemono vegetarian or vegan?
Yes, you can adapt Avgolemono to be vegetarian or vegan! For a vegetarian version, substitute the chicken with vegetables such as carrots, celery, and onions, and use vegetable broth instead of chicken broth. To make it vegan, omit the eggs and replace them with a thickener like cornstarch mixed with water or silken tofu blended with lemon juice for creaminess. Keep in mind that the flavor profile will change slightly, but it can still be delicious!
How do I prevent the eggs from curdling in Avgolemono?
To prevent the eggs from curdling, it’s essential to temper them. This means gradually introducing warm broth to the egg-lemon mixture while whisking continuously. Start by adding a small amount of warm broth to the eggs and whisking well, then slowly add more broth before mixing it back into the pot. This gradual heating helps to ensure the eggs remain smooth and creamy without scrambling.
Can I freeze Avgolemono soup?
While it is possible to freeze Avgolemono, it’s not recommended due to the potential change in texture of the eggs after thawing. If you want to freeze it, consider preparing the soup without the eggs and lemon mixture, then freeze it. When you’re ready to serve, reheat the soup and add freshly whisked eggs and lemon juice to maintain the desired texture. If you do freeze it with the eggs, reheat gently to avoid curdling.
Conclusion:
Enjoy this delightful Avgolemono (Greek Egg and Lemon Soup) as a comforting meal or a flavorful starter. Whether you’re serving it for a family dinner or special occasions, this Greek egg and lemon soup is sure to impress and satisfy.
📖 Recipe:
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Avgolemono (Greek Egg and Lemon Soup)
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
Description
Experience the comforting flavors of Avgolemono, a traditional Greek egg and lemon soup. This delightful dish features tender chicken thighs and orzo, enveloped in a rich, creamy broth that’s brightened with fresh lemon juice. Perfect for chilly days, this Avgolemono recipe delivers a satisfying yet light meal that your family will love.
Ingredients
For the Soup:
6 bone-in, skin-on chicken thighs
8 cups cold water
1 large unpeeled yellow onion, quartered
2 tablespoons whole black peppercorns
1 tablespoon kosher salt
½ cup dried orzo
4 large eggs
¼ cup freshly squeezed lemon juice (from 1 large lemon)
For Serving:
½ medium lemon, thinly sliced
Fresh dill or oregano, for garnish
Freshly ground black pepper
Instructions
- In a 5-quart or larger Dutch oven, combine chicken thighs, cold water, onion, peppercorns, and salt. Cover and bring to a boil, then reduce heat to a simmer and cook for 45 minutes to 1 hour. Skim off foam.
- Transfer chicken to a cutting board. Strain the stock through a fine-mesh strainer, discarding solids, and skim off excess fat. Reserve 2 cups of stock.
- Shred chicken into bite-sized pieces, discarding skin and bones.
- Bring stock back to a boil. Add orzo and cook until al dente, about 7 to 9 minutes. Add shredded chicken back to the pot.
- In a medium bowl, whisk eggs until frothy, then slowly add lemon juice. Temper the eggs by gradually whisking in the reserved warm stock.
- Stir the tempered mixture into the pot. Cook over low heat for 3 to 5 minutes until the soup thickens slightly without boiling.
- Serve hot, garnished with lemon slices and fresh herbs.
Notes
For added flavor, consider using homemade chicken broth.
Adjust the lemon juice to taste for a more pronounced citrus flavor.
Avoid boiling the soup after adding the egg-lemon mixture to maintain a smooth texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4 servings
- Calories: 210 kcal
