Avgolemono — Greek Lemon Chicken Soup Recipe

If you’re craving a comforting yet refreshing dish, look no further than Avgolemono, the classic Greek lemon chicken soup. This velvety, tangy soup is a staple in Greek households and is beloved for its unique flavor combination of lemon, chicken, and egg. Perfect for any season, Avgolemono offers the warmth you need in winter and the brightness that’s ideal for a summer meal. Whether you’re new to Greek cuisine or a seasoned cook, this recipe is simple enough for beginners while still delivering the rich taste that will impress your family and friends.

Ingredients Overview

To make the perfect Avgolemono, you’ll need a handful of fresh, simple ingredients that come together to create a harmonious balance of flavors. Here’s what you’ll need:

• 1 tablespoon olive oil: The base for sautéing the vegetables, adding a subtle richness to the soup.
• 1 medium onion, diced: Provides a sweet, savory foundation.
• 1 medium carrot, diced: Adds a slight sweetness and a pop of color.
• 2-3 celery stalks, diced: Lends a mild, aromatic flavor.
• 2-3 garlic cloves, finely chopped: Introduces a deep, earthy taste.
• 2 bay leaves: Enhances the soup with a subtle herbal note.
• 2 chicken breasts (about 12 oz / 350 g total): The star protein of the dish, offering a tender and juicy texture.
• 6 cups (1.5 liter) chicken stock: Forms the base of the soup, giving it a rich and hearty flavor.
• ¾ cup (175 g) orzo: This tiny pasta is perfect for soaking up the flavors of the broth.
• Juice of 1 lemon: The key ingredient that gives Avgolemono its signature tang.
• 2 egg yolks: Used to thicken the soup and create a creamy texture.
• A handful of fresh dill: Adds a bright, herbal freshness.
• Salt and freshly ground black pepper to taste: Essential for seasoning and enhancing the overall flavor.

this RECIPE

Kitchen Equipment You’ll Need

To prepare Avgolemono soup efficiently, ensure you have the following tools on hand:

• Large stockpot or Dutch oven: For cooking the soup.
• Sharp knife: For dicing vegetables and cutting chicken.
• Cutting board: A sturdy surface for prepping ingredients.
• Mixing bowls: For tempering the egg-lemon mixture.
• Whisk: To blend the eggs and lemon juice smoothly.
• Ladle: For transferring hot soup safely.
• Tongs or fork: To shred the chicken breasts.

Step-by-Step Preparation Guide

1. Preparing the Vegetables and Chicken
Begin by heating the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Sauté these vegetables for 8-10 minutes, or until they are softened and translucent, but not browned. This slow cooking process helps to develop the base flavors of the soup.

2. Cooking the Orzo and Making the Broth
Next, add the finely chopped garlic to the pot and cook for another minute until fragrant. Then, add the bay leaves, chicken breasts, and chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 15 minutes, allowing the chicken to cook through and the flavors to meld.

3. Tempering the Egg-Lemon Mixture
Once the chicken is cooked, carefully remove the chicken breasts and bay leaves from the pot. Set the chicken aside on a cutting board to cool slightly. Meanwhile, add the orzo to the pot and continue to cook for about 10 minutes, or until the pasta is al dente.

As the orzo cooks, prepare the avgolemono by whisking together the egg yolks and lemon juice in a medium-sized mixing bowl. To temper the eggs—preventing them from curdling—gradually add 1-2 ladles of hot soup to the egg-lemon mixture while whisking continuously. This will slowly raise the temperature of the eggs.

4. Final Steps and Serving Suggestions
Shred the cooled chicken using two forks and return it to the pot. Then, pour the tempered egg-lemon mixture into the soup, stirring constantly to combine. Allow the soup to cook for another 5 minutes on low heat, ensuring it thickens slightly without boiling.

Finally, stir in the fresh dill and season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and garnish with extra dill if desired. Serve immediately, and enjoy the comforting, tangy flavors of this traditional Greek dish.

Tips and Tricks for the Perfect Avgolemono

How to Avoid Curdling the Eggs
To achieve a smooth, creamy consistency, it’s crucial to temper the eggs correctly. This process slowly warms the eggs before adding them to the hot soup, preventing them from cooking too quickly and turning into scrambled eggs.

Adjusting the Consistency to Your Liking
If you prefer a thicker soup, you can reduce the amount of stock or let the soup simmer a bit longer after adding the egg-lemon mixture. Conversely, if the soup is too thick, simply add more chicken stock until you reach your desired consistency.

Enhancing the Flavor with Fresh Herbs
While dill is the traditional herb used in Avgolemono, you can also experiment with other fresh herbs like parsley or mint for a slightly different flavor profile.

Common Mistakes to Avoid

Overcooking the Orzo
Be careful not to overcook the orzo, as it can become mushy. The pasta should be cooked just until al dente, as it will continue to soften slightly in the hot soup.

Adding the Egg-Lemon Mixture Incorrectly
Adding the egg-lemon mixture too quickly or without tempering it can cause the eggs to curdle, resulting in a lumpy soup. Always take the time to temper the eggs properly for a smooth, velvety texture.

Serving and Presentation Tips

Garnishing Ideas for a Beautiful Presentation
For an elegant presentation, top each bowl of Avgolemono with a sprig of fresh dill or a sprinkle of finely chopped parsley. Adding a lemon slice on the rim of the bowl can also enhance the visual appeal and reinforce the lemony flavor.

Pairing Avgolemono with Side Dishes
Avgolemono pairs beautifully with a simple Greek salad, crusty bread, or roasted vegetables. These sides complement the soup’s bright flavors and make for a well-rounded meal.

Storing and Reheating Avgolemono

How to Properly Store Leftovers
Store any leftover Avgolemono in an airtight container in the refrigerator for up to 3 days. The soup’s flavors will continue to develop, making it even more delicious the next day.

Reheating Without Compromising Texture
When reheating, warm the soup gently over low heat, stirring frequently to prevent the eggs from curdling. If the soup has thickened too much, add a little water or chicken stock to thin it out to your desired consistency.

Avgolemono Recipe FAQs

Can You Freeze Avgolemono Soup?
While you can freeze Avgolemono, it’s important to note that the texture may change slightly due to the egg content. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating gently.

What to Do If Your Soup is Too Thick or Thin?
If your Avgolemono is too thick, stir in some extra chicken stock or water until it reaches your preferred consistency. If it’s too thin, you can simmer it a bit longer to reduce and thicken the soup, or whisk in an additional egg yolk tempered with a bit of hot soup.

Conclusion

Avgolemono is more than just a soup; it’s a delightful journey into Greek culinary traditions, blending the tangy brightness of lemon with the rich comfort of chicken and orzo. Whether you’re looking to explore new flavors or recreate a classic favorite, this recipe offers a perfect balance of simplicity and depth. So why not give it a try? You might just find that Avgolemono becomes a staple in your kitchen.

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