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If you’re ready to warm your soul with a comforting bowl that sings with bright citrus and rich, velvety chicken broth, then this Avgolemono (Greek Egg and Lemon Soup) Recipe is exactly what you need. This traditional Greek favorite masterfully blends tender chicken, tangy lemon, and silky eggs into a luscious soup that feels like a hug in a bowl. Perfect for cooler evenings or whenever you’re craving something fresh yet deeply satisfying, this dish delivers layers of flavor with every spoonful.
Ingredients You’ll Need
Gathering your ingredients for this Avgolemono (Greek Egg and Lemon Soup) Recipe couldn’t be simpler. Each component plays a crucial role — the chicken builds a rich base, the lemon adds brightness, and the eggs give that signature creamy texture, making every spoonful irresistible.
- 6 bone-in, skin-on chicken thighs: Bone and skin add richness and depth to your homemade broth.
- 8 cups cold water: The foundation to simmer your chicken and extract savory flavors.
- 1 large unpeeled yellow onion, quartered: Adds subtle sweetness and earthiness to the broth.
- 2 tablespoons whole black peppercorns: For gentle spice and aromatic warmth without overpowering the soup.
- 1 tablespoon kosher salt: Enhances all the flavors naturally.
- ½ cup dried orzo: Tiny pasta that adds texture and heartiness without being heavy.
- 4 large eggs: Whisked to create the luscious, creamy thickening that defines Avgolemono.
- ¼ cup freshly squeezed lemon juice: Brightens every bite with zesty, refreshing lemon flavor.
- ½ medium lemon, thinly sliced: Perfect for garnish and an extra splash of natural aroma.
- Fresh dill or oregano: Adds a fragrant, herbal finish that perfectly complements the lemon and chicken.
- Freshly ground black pepper: A finishing touch to awaken the flavors.
How to Make Avgolemono (Greek Egg and Lemon Soup) Recipe
Step 1: Build a Flavorful Chicken Broth
Start by placing your chicken thighs in a large Dutch oven and cover them with the cold water. Toss in the quartered onion, peppercorns, and salt. Bring everything to a boil over medium-high heat, then reduce the heat to let it simmer gently. As it cooks, skim off any foam or impurities rising to the surface—it keeps your broth clear and pure. This slow simmer, lasting between 45 minutes and an hour, is where all the beautiful flavors meld together.
Step 2: Shred the Chicken and Strain the Stock
Once your chicken is tender and fragrant, remove it from the pot and set it on a cutting board to cool slightly. Meanwhile, strain the broth through a fine-mesh strainer to remove the onion and peppercorns, and skim off any excess fat from the surface. Don’t lose that golden goodness — reserve two cups of this strained broth for the next steps. Next, shred the chicken into bite-sized pieces, discarding the skin and bones, so you have tender morsels ready to return to the soup.
Step 3: Cook the Orzo and Add Chicken Back In
Bring the strained stock back to a boil in your pot. Stir in the orzo and cook until it’s al dente — about seven to nine minutes. The pasta will soak up some broth but also keeps the soup lively and filling. Once cooked, add your shredded chicken back into the pot, allowing those tender pieces to mingle with the orzo and broth.
Step 4: Create the Silkiness with Egg and Lemon
In a separate bowl, whisk your eggs until frothy and slowly incorporate the fresh lemon juice. This is the heart of your Avgolemono (Greek Egg and Lemon Soup) Recipe, where the soup gains its signature tang and creaminess. To avoid scrambling the eggs, temper the mixture by gradually whisking in the reserved warm broth. Then, gently stir this tempered egg-lemon blend back into the pot. Keep the heat low and cook for three to five minutes until the soup thickens slightly, making sure not to let it boil, which would curdle the eggs.
Step 5: Finish and Garnish
Finally, your soup is ready to serve. Ladle it into bowls and add thin lemon slices on top along with a sprinkle of fresh dill or oregano and freshly cracked black pepper. These garnishes brighten the bowl instantly and add a fresh, herby note that makes each spoonful a delight.
How to Serve Avgolemono (Greek Egg and Lemon Soup) Recipe
Garnishes
Fresh herbs like dill or oregano are a must for enhancing the brightness of the soup. Lemon slices not only look beautiful but release a subtle citrus aroma as you eat. If you love a little extra peppery kick, a swirl of freshly ground black pepper on top is perfect.
Side Dishes
Avgolemono pairs wonderfully with crusty bread or warm pita to soak up every last drop. A light Greek salad or a simple side of roasted vegetables also complement the soup’s fresh and tangy flavor beautifully.
Creative Ways to Present
For an elegant touch, serve in rustic bowls with fresh lemon wedges on the side so guests can adjust the zing to their liking. You can also add a dollop of Greek yogurt for extra creaminess or sprinkle toasted pine nuts for a bit of crunch. This soup transitions effortlessly from family dinner to special occasion starter.
Make Ahead and Storage
Storing Leftovers
Leftover Avgolemono (Greek Egg and Lemon Soup) Recipe keeps well in the refrigerator for up to three days. Store it in an airtight container to maintain the fresh lemon taste and keep the broth from absorbing other flavors.
Freezing
Freezing this soup can be a bit tricky because the egg and lemon mixture might separate upon thawing. If you want to freeze, skip adding the egg-lemon mixture and freeze the chicken broth with orzo and chicken separately. Thaw completely, then stir in fresh lemon juice and tempered eggs during reheating.
Reheating
When reheating, do so gently over low heat to prevent the eggs from curdling. Stir constantly and avoid bringing the soup to a boil. If the soup thickens too much, add a splash of additional broth or water to bring it back to a perfect, silky consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work fine, though thighs tend to create a richer broth because of their higher fat content and bones. Just be sure not to overcook the breasts to keep them tender.
Is orzo necessary in the soup?
Orzo is traditional and adds a lovely bite and texture, but if you prefer, you can substitute with rice or small pasta, or leave it out altogether for a lighter soup.
How can I prevent the egg from curdling?
Tempering is the key: slowly whisk warm broth into the egg-lemon mixture before adding it back to the pot. Also, keep the heat low and never boil the soup after adding the egg mixture.
Can I make this soup vegetarian?
This recipe relies on the chicken broth for its signature depth, but for a vegetarian twist, use vegetable broth and add mushrooms for earthiness, though the flavor will differ from traditional Avgolemono.
What if I don’t have fresh lemon juice?
Fresh lemon juice truly makes the difference with its bright, natural acidity. Bottled lemon juice can work in a pinch, but fresh is always best for authentic flavor.
Final Thoughts
Once you try this Avgolemono (Greek Egg and Lemon Soup) Recipe, it will quickly become a beloved comfort food in your repertoire. Its vibrant flavors and cozy texture make it one of those rare dishes that satisfy both the heart and the palate. I encourage you to dive in, embrace the simple steps, and enjoy the delightful warmth of this Greek classic with those you love most.
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono is a traditional Greek egg and lemon soup known for its rich, creamy texture and bright citrus flavor. This comforting soup combines tender chicken thighs simmered in a savory broth with orzo pasta, then thickened with a silky mixture of eggs and fresh lemon juice, resulting in a perfectly balanced dish that’s both hearty and refreshing.
Ingredients
Chicken and Broth
- 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
Soup
- ½ cup dried orzo
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- ½ medium lemon, thinly sliced
- Fresh dill or oregano, for garnish
- Freshly ground black pepper, to taste
Instructions
- Prepare the broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered unpeeled onion, whole black peppercorns, and kosher salt. Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook gently for 45 minutes to 1 hour, skimming off any foam that forms on the surface to ensure a clear broth.
- Strain the stock and shred chicken: Remove the chicken thighs from the pot and place them on a cutting board. Carefully strain the broth through a fine-mesh strainer to remove the onion, peppercorns, and any impurities, then skim off excess fat from the surface. Reserve 2 cups of this warm stock for tempering the eggs later. Discard the solids. Shred the chicken meat into bite-sized pieces, discarding the skin and bones.
- Cook the orzo: Return the strained stock to a boil. Add the dried orzo pasta and cook until al dente, about 7 to 9 minutes, stirring occasionally to prevent sticking. Once the orzo is cooked, stir the shredded chicken back into the pot to warm through.
- Temper the egg-lemon mixture: In a medium bowl, whisk the eggs vigorously until frothy. Slowly pour in the freshly squeezed lemon juice while continuing to whisk. Gradually whisk in the reserved warm stock, a little at a time, to gently warm the egg mixture without curdling.
- Combine and thicken the soup: Slowly stir the tempered egg and lemon mixture into the pot with the orzo and chicken, making sure to mix continuously. Cook the soup over low heat for 3 to 5 minutes, stirring gently, until it thickens slightly. Be careful not to let the soup boil, as this could cause the eggs to curdle.
- Serve: Ladle the hot soup into bowls, garnishing each with thin lemon slices and fresh dill or oregano. Finish with freshly ground black pepper to taste and serve immediately for a comforting meal.
Notes
- Temper the eggs carefully to prevent scrambling; slowly whisking the warm stock into the eggs is key.
- Do not allow the soup to boil after adding the egg mixture to maintain a smooth, creamy texture.
- You can substitute orzo with rice for a different texture, cooking time may vary.
- Fresh herbs like dill, oregano, or parsley make perfect garnishes and enhance the flavor.
- For a lighter version, remove the skin from chicken thighs before cooking to reduce fat content.
