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
Scale
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.
