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Avgolemono soup is a classic Greek dish that combines tender chicken and orzo pasta in a silky, lemony broth. This beloved recipe transforms basic ingredients into an elegant soup, with a velvety texture that comes from carefully tempering eggs into the broth. Each spoonful delivers the perfect balance of bright citrus and rich, savory flavors.
Key Ingredients
- Large eggs: Use fresh eggs at room temperature for the smoothest texture
- Lemons: Fresh-squeezed juice provides the signature bright flavor
- Chicken stock: Homemade is ideal, but quality store-bought works well
- Orzo: Small pasta that cooks perfectly in the broth
Cooking Method
- Start the Base:
- Sauté diced onions, carrots and celery until tender. Add minced garlic and cook briefly until fragrant.
- Cook the Chicken:
- Add chicken breasts and stock, simmering gently until chicken is cooked through. Remove chicken to shred.
- Cook the Pasta:
- Add orzo to the simmering broth and cook until tender but still firm.
- Make the Egg-Lemon Mixture:
- Whisk egg yolks with fresh lemon juice. Gradually add hot broth while whisking constantly to temper the eggs.
- Finish the Soup:
- Return tempered mixture to pot, add shredded chicken and fresh dill. Heat gently without boiling.
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Serving Suggestions
Serve hot with crusty bread for dipping. A traditional Greek salad makes an excellent accompaniment, adding fresh crunch and bright flavors to complement the creamy soup.
Storage Tips
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally. Add extra warm broth if needed, as the pasta will continue to absorb liquid.
Frequently Asked Questions
- → What’s the meaning behind Avgolemono?
- In Greek, Avgolemono translates to 'egg-lemon,' describing the signature ingredient duo that turns into the creamy sauce elevating this soup.
- → Can I make this soup a day or two in advance?
- Yes! Just prepare the soup base first and stir in the egg-lemon blend right before serving to avoid any curdling issues.
- → Why is my egg mixture not smooth?
- This happens if the eggs hit hot broth too fast. Make sure to slowly introduce warm broth to the egg-lemon mix while whisking constantly to prevent cooking the eggs too quickly.
- → What can I use instead of orzo?
- Swap orzo for cooked rice, small pasta shapes (like acini di pepe), or even cauliflower rice if keeping it gluten-free.
- → How long can leftovers be kept fresh?
- Store the soup in a sealed container in the fridge, and it’ll stay good for up to 3 days. Gently reheat it on the stove to keep the eggs from curdling.