Transport your taste buds straight to the heart of Greece with this incredible avgolemono soup! This beloved classic, originating from simple, nourishing ingredients, offers a unique flavor profile that’s both vibrant and deeply comforting.
The history of avgolemono soup can be traced back to Sephardic Jews who introduced a similar egg-lemon sauce to various Mediterranean regions, including Greece.
Imagine a wonderfully creamy, lemony, and hearty chicken soup, enriched with delicate orzo pasta. It is truly a soul-satisfying meal for any day of the week.
Table of Contents
Why You’ll Love This Avgolemono Soup
This easy avgolemono soup recipe will quickly become a cherished favorite in your kitchen.
- Velvety Texture: Enjoy the rich, silky texture created by the unique egg-lemon emulsion.
- Bright & Comforting: Savor the perfect balance of bright lemon tang and savory chicken broth, a true comfort food.
- Quick & Easy: Prepare this delicious soup with simple steps, making it perfect for busy weeknights.
- Versatile for Any Season: While often enjoyed in cooler months, its vibrant flavor makes it delightful year-round.
- Wholesome & Satisfying: It is a complete meal in a bowl, packed with protein and wholesome ingredients.
Ingredients
Gather these fresh, quality ingredients to create your authentic Greek avgolemono. Each component plays a vital role in achieving the soup’s signature taste and texture.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 cups chicken broth
- 4 boneless skinless chicken breasts (diced; about 2 pounds)
- 2 ½ cups cooked orzo
- ½ cup fresh lemon juice
- 4 large eggs
- ¼ cup minced fresh dill or parsley (optional)
Notes & Substitutions
You have flexibility with a few ingredients for your avgolemono soup.
- Chicken Options: Use boneless, skinless chicken breasts or thighs. For a quicker option, shred rotisserie chicken and add it in the final steps.
- Broth Choices: High-quality chicken broth is key. Opt for low-sodium store-bought broth or homemade for the best flavor control.
- Orzo Alternatives: While orzo is traditional, you can substitute it with short-grain rice, pastina, or even small pasta shapes. Cook these separately according to package directions.
- Fresh Lemon Juice: Always use fresh lemon juice for the best, brightest flavor. Bottled juice lacks the vibrant zest.
- Egg Tempering: Tempering the eggs properly prevents curdling and ensures a smooth, creamy finish. This step is crucial for the perfect avgolemono.
- Herb Options: Fresh dill is classic, offering a lovely, herbaceous note. Fresh parsley is also a great alternative or addition for a touch of freshness.
Equipment
You won’t need many specialized tools to make this delightful avgolemono.
- Large Soup Pot or Dutch Oven: Essential for simmering the broth and combining ingredients.
- Whisk: Crucial for beating eggs and tempering them smoothly.
- Ladle: Perfect for transferring hot broth and serving the soup.
- Medium Bowl: Used for whisking the eggs and lemon juice.
How To Make Avgolemono Soup
Follow these clear, step-by-step instructions to create your delicious avgolemono soup. Take your time with the egg tempering for the best results.
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until slightly golden and softened. Add the 8 cups of chicken broth, and turn the heat to high. Bring the broth to a gentle simmer.
- Lower the heat to medium, maintaining a steady simmer. Add the diced chicken breasts to the simmering broth. Cook for about 5 minutes until the chicken is mostly cooked through and no longer pink. Stir in the 2 ½ cups of cooked orzo.
- In a separate medium bowl, beat the 4 large eggs until light and foamy. Then, beat in the ½ cup of fresh lemon juice until well combined. This is your avgolemono mixture.
- Working quickly and carefully, slowly drizzle a ladleful of the hot broth from the pot into the egg-lemon mixture in the bowl, whisking constantly and vigorously. This raises the temperature of the eggs gently. Drizzle in another ladleful of hot broth, continuing to whisk all the while. This tempering process prevents the eggs from scrambling when added to the hot soup.
- Once tempered, slowly transfer the warm egg-lemon mixture back to the main soup pot. Whisk the soup constantly as you add the egg mixture to ensure it fully incorporates and thickens evenly.
- Bring the avgolemono soup back to a gentle simmer over medium heat. Simmer for just a couple of minutes, stirring occasionally, until the soup slightly thickens. It is very important not to allow the soup to come to a full boil at this stage, as it can cause the eggs to curdle.
- Finally, stir in the ¼ cup of minced fresh dill or parsley if using. Taste and adjust seasoning as needed. Serve the avgolemono soup hot and enjoy immediately.
Pro Tips & Troubleshooting
Making a perfect avgolemono can be simple with these helpful hints.
- Master Egg Tempering: The key to a silky avgolemono is slowly whisking hot broth into the egg mixture before adding it back to the pot. This prevents scrambling.
- Prevent Curdling: Never let the soup come to a rolling boil after the eggs are added. Gentle simmering is essential. If it starts to boil, immediately remove it from heat.
- Achieve Perfect Consistency: The soup will thicken as it cools slightly. If it’s too thick, add a splash of warm broth. If too thin, ensure it has simmered gently for a few minutes.
- Adjust Seasoning: Always taste your avgolemono before serving. Add more lemon juice for brightness or a pinch of salt and pepper to enhance the flavors.
- Avoid Overcooking Orzo: Cook the orzo al dente separately, then add it to the soup. Overcooking it in the broth can make it mushy and absorb too much liquid.
Serving, Storage & Variations
This versatile greek lemon chicken soup is delightful on its own, but here are some ideas to elevate your meal.
Serving Suggestions
- Serve your warm greek lemon chicken soup with slices of crusty artisan bread for dipping.
- Pair it beautifully with a simple Greek salad dressed with olive oil and lemon.
- Garnish each bowl with extra fresh dill or parsley for a burst of color and flavor.
Storage & Reheating
- Store: Allow the soup to cool completely, then transfer it to an airtight container. Refrigerate for up to 3-4 days.
- Reheat: Gently reheat the soup over low heat on the stovetop, stirring frequently. Avoid boiling, as this can cause the eggs to curdle and separate. If it seems too thick, add a little extra chicken broth.
- Freezing: Freezing avgolemono soup is not recommended, as the egg-lemon emulsion can separate and become grainy upon thawing.
Variations
- Vegetarian Avgolemono: Substitute chicken broth with vegetable broth and add chickpeas, cannellini beans, or sautéed mushrooms for protein.
- Different Proteins: Experiment with leftover shredded turkey, diced lamb, or even shrimp for a seafood twist.
- Add Extra Vegetables: Enhance the nutrition and flavor by sautéing carrots and celery with the onion at the start.
- Adjust Lemon Intensity: Feel free to increase or decrease the amount of lemon juice to suit your preference. A little lemon zest can also brighten it further.
Nutrition
Enjoying a bowl of homemade greek soup avgolemono recipe is both delicious and nourishing. Here’s an estimated nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 303 kcal |
| Carbohydrates | 30 g |
| Protein | 26 g |
| Fat | 9 g |
| Saturated Fat | 2 g |
| Cholesterol | 157 mg |
| Sodium | 1279 mg |
| Potassium | 678 mg |
| Fiber | 2 g |
| Sugar | 2 g |
| Vitamin A | 332 IU |
| Vitamin C | 34 mg |
| Calcium | 55 mg |
| Iron | 3 mg |
Disclaimer: Nutritional information is an estimate based on the ingredients and cooking methods used. Actual values may vary depending on specific brands and preparations.
Fresh Lemon Juice: Always use fresh lemon juice for the best, brightest flavor. Bottled juice lacks the vibrant zest. Discover the health benefits of lemons and their immune-boosting properties here.
FAQ
Got questions about this classic Greek chicken soup? Here are some common inquiries.
What is Avgolemono soup?
It’s a traditional Greek soup made with chicken broth, chicken, rice or orzo, and thickened with an egg-lemon (avgolemono) emulsion, giving it a creamy texture and bright, tangy flavor.
Is orzo rice?
No, orzo is a type of small pasta shaped like a grain of rice. It’s often used in soups and casseroles due to its ability to absorb flavors.
What kind of broth is best for Avgolemono?
High-quality chicken broth is ideal. Choose low-sodium options to control saltiness, or use homemade for the richest flavor.
How do you make Avgolemono creamy and thick?
The creaminess comes from the tempered egg and lemon mixture. Slowly whisking hot broth into the eggs before adding them back to the soup creates a smooth, velvety consistency without using any cream.
Can I make Avgolemono soup ahead of time?
While you can prepare components, it’s best to make and serve the soup fresh. Reheating can sometimes cause the egg emulsion to separate if not done very gently.
Conclusion
This authentic avgolemono soup recipe offers a delightful culinary journey to Greece right in your kitchen. Its creamy texture, bright lemony tang, and hearty chicken and orzo make it a truly satisfying and wholesome meal. We hope you feel confident to try this classic dish and share its comforting warmth with your loved ones. Don’t forget to leave a comment below and share your experience with this wonderful recipe!
Authentic Avgolemono Soup: Creamy Greek Lemon Chicken with Orzo
Equipment
- Large soup pot or Dutch oven
- Medium bowl
- Whisk
- Ladle
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 cups chicken broth
- 4 boneless skinless chicken breasts diced; about 2 pounds
- 2 ½ cups cooked orzo
- ½ cup fresh lemon juice
- 4 large eggs
- ¼ cup minced fresh dill or parsley optional
Instructions
Cooking Steps
- Heat olive oil in a large pot or Dutch oven over medium heat, then sauté the onion for about 5 minutes until golden. Add the chicken broth and bring it to a simmer over high heat.
- Lower the heat to medium to maintain a simmer, then add the diced chicken breasts and cook for 5 minutes until mostly cooked. Stir in the cooked orzo.
- In a medium bowl, beat the eggs, then beat in the lemon juice. While whisking continuously, slowly drizzle in two ladlefuls of the hot broth into the egg-lemon mixture to temper it. Transfer this hot egg-lemon mixture back into the pot, whisking constantly.
- Gently simmer the soup for a couple of minutes without allowing it to boil. If desired, stir in the fresh dill or parsley before serving the avgolemono soup hot.