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
