Avgolemono, pronounced ahv-go-LEH-mo-no, is a beloved Greek comfort food known for its tangy and creamy taste. This iconic soup gets its signature flavor from a delightful blend of fresh lemon juice and velvety egg yolks, combined with tender chicken, nourishing vegetables, and delicate orzo pasta. It’s a wholesome dish that embodies the heartwarming flavors of Greek cuisine, perfect for a cozy dinner or a healing meal when you’re under the weather. Let’s dive into the recipe and uncover the magic of this traditional Greek classic!
Servings
- Yield: 4 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 6 cups (1.5 liters) chicken stock
For the Chicken and Orzo
- 2 chicken breasts (about 12 oz or 350 g total)
- ¾ cup (175 g) orzo pasta
For the Avgolemono Mixture
- Juice of 1 lemon (about 3-4 tablespoons)
- 2 egg yolks
Seasoning and Garnish
- A handful of fresh dill, chopped
- Salt and freshly ground black pepper to taste
Instructions
1. Sauté the Vegetables
- Heat the olive oil in a large stock pot or Dutch oven over medium heat.
- Add the diced onion, carrot, and celery, cooking for 8-10 minutes until the vegetables are softened but not browned. Stir occasionally to ensure even cooking.
2. Add Garlic and Aromatics
- Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Add the bay leaves to the pot, followed by the chicken breasts.
3. Simmer the Broth
- Pour in the chicken stock, ensuring the chicken is fully submerged.
- Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and simmer for 15 minutes, allowing the flavors to meld.
4. Prepare the Chicken
- Remove the chicken breasts and bay leaves from the pot. Set the chicken aside to cool slightly before shredding it with two forks.
5. Cook the Orzo
- Add the orzo to the simmering broth and cook for 10 minutes, stirring occasionally to prevent sticking.
6. Make the Avgolemono Mixture
- While the orzo cooks, whisk the egg yolks and fresh lemon juice in a medium bowl until well combined.
- To temper the mixture and prevent curdling, slowly ladle 1-2 cups of the hot broth into the egg-lemon mixture, whisking constantly.
7. Combine and Finish the Soup
- Gradually pour the tempered avgolemono mixture back into the pot, stirring continuously to create a smooth, creamy texture.
- Add the shredded chicken back into the soup and cook for an additional 5 minutes over low heat. Avoid boiling at this stage to preserve the silky consistency.
8. Season and Serve
- Stir in the fresh dill and adjust the seasoning 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 flavors of Greece.
Helpful Tips
Tempering the Egg Mixture
Tempering the egg-lemon mixture is crucial to achieving a smooth and creamy soup without curdling. Whisk the hot broth into the egg mixture slowly and steadily, ensuring it doesn’t cook the eggs prematurely.
Customize Your Avgolemono
- Vegetables: Feel free to add spinach or kale for an extra nutritional boost.
- Grains: Swap orzo for rice or quinoa if you prefer a gluten-free option.
Storage and Reheating
- Avgolemono soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring occasionally. Avoid boiling to maintain the creamy texture.
Adding More Lemon
If you’re a fan of bold citrus flavors, serve the soup with extra lemon wedges on the side for a customizable tang.
Substitutions and Variations
For a Vegetarian Version
- Replace the chicken stock with vegetable broth and omit the chicken. Add chickpeas or tofu for protein.
Make it Dairy-Free
- This soup is naturally dairy-free, making it a great option for those with dietary restrictions.
Low-Carb Adaptation
- Use cauliflower rice or shirataki noodles in place of orzo to reduce the carbohydrate content.
Frequently Asked Questions (FAQs)
1. What is Avgolemono?
Avgolemono is a traditional Greek soup or sauce made with eggs and lemon juice, whisked together with hot broth to create a creamy consistency. It’s commonly paired with chicken and rice or pasta.
2. Can I freeze Avgolemono Soup?
Freezing avgolemono soup is not recommended as the egg-lemon mixture may separate upon thawing and reheating. It’s best to enjoy it fresh or store leftovers in the fridge for a few days.
3. What does Avgolemono taste like?
Avgolemono has a tangy and creamy flavor profile with bright notes of lemon and the savory depth of chicken broth. The egg yolks add a velvety richness without making the soup heavy.
4. Is it safe to eat eggs in soup?
Yes, as long as the eggs are tempered properly with hot broth, they are safely cooked and incorporated into the soup.
5. What can I serve with Avgolemono Soup?
Pair this soup with crusty bread, a simple Greek salad, or a side of pita bread with hummus for a complete meal.
Conclusion
Greek Lemon Chicken Soup, or Avgolemono, is a timeless dish that brings comfort and joy to any table. Its delicate balance of tangy lemon, creamy egg, and tender chicken creates a soup that’s both nutritious and satisfying. Perfect for chilly evenings or when you need a boost of warmth, this recipe is easy to make and packed with wholesome ingredients. Once you try Avgolemono, it’s bound to become a cherished favorite in your kitchen!