Description
Avgolemono is a traditional Greek egg and lemon soup that combines a rich homemade chicken broth with tender chicken, orzo pasta, and a silky, tangy egg-lemon sauce. This comforting and bright soup is perfect for a cozy meal, offering a delightful balance of creamy texture and citrusy freshness.
Ingredients
Scale
Soup Ingredients
- 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
- ½ cup dried orzo
Avgolemono Mixture
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
Garnish
- ½ medium lemon, thinly sliced
- Fresh dill or oregano, for garnish
- Freshly ground black pepper
Instructions
- Make the Chicken Broth: In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt. Cover and bring to a boil over medium-high heat. Then reduce the heat to low and let it simmer gently for 45 minutes to 1 hour, skimming off any foam that rises to the surface to keep the broth clear and flavorful.
- Strain and Reserve Stock: Carefully transfer the cooked chicken thighs to a cutting board. Strain the broth through a fine-mesh strainer into another pot or bowl, discarding the solids. Skim any excess fat off the surface of the stock. Reserve 2 cups of this warm, flavorful chicken stock for later use in tempering the eggs.
- Shred the Chicken: Once the chicken has cooled enough to handle, remove and discard the skin and bones. Shred the meat into bite-sized pieces to be added back into the soup.
- Cook the Orzo: Bring the strained chicken stock back to a boil over medium-high heat. Add the dried orzo pasta and cook until it is just al dente, about 7 to 9 minutes. Stir occasionally to prevent sticking.
- Add Chicken Back to Soup: Return the shredded chicken pieces to the pot with the cooked orzo and chicken broth, stirring gently to combine and heat through over low heat.
- Prepare the Avgolemono Mixture: In a medium bowl, vigorously whisk the eggs until they become frothy. Slowly add the freshly squeezed lemon juice and continue whisking. Temper the egg mixture by gradually whisking in the reserved warm chicken stock, adding it slowly to prevent the eggs from curdling.
- Thicken the Soup: Stir the tempered egg and lemon mixture into the pot with the soup. Cook gently over low heat for about 3 to 5 minutes, stirring constantly until the soup thickens slightly. Be careful not to let the soup boil, as this could cause the eggs to scramble.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and a sprinkle of freshly ground black pepper for an added burst of flavor.
Notes
- Tempering the eggs slowly with warm stock is crucial to avoid curdling and to achieve the signature silky texture of Avgolemono.
- Do not boil the soup after adding the egg-lemon mixture to keep the sauce creamy and smooth.
- If orzo is not available, small pasta like acini di pepe or rice can substitute, but cooking times may vary.
- For added brightness, freshly ground black pepper and fresh herbs like dill or oregano are excellent garnishes.
