Avgolemono Lemon Chicken Soup

This hearty Greek Avgolemono soup has warmed my family through countless winter evenings with its perfect balance of creamy, lemony goodness and nourishing ingredients. The silky texture from the egg-lemon mixture transforms ordinary chicken soup into something truly extraordinary that always leaves everyone asking for seconds.

I first made this during a particularly brutal winter when my daughter was feeling under the weather. The bright lemon flavor instantly lifted her spirits, and now it's our go-to comfort food whenever anyone needs a bit of culinary sunshine.

Ingredients

• Olive oil: Provides the perfect base for sautéing vegetables, use a good quality extra virgin for best flavor
• Onion, carrot, and celery: Create the aromatic foundation of the soup, dice them uniformly for even cooking
• Garlic cloves: Add depth, always freshly chopped rather than pre-minced for superior flavor
• Bay leaves: Infuse subtle herbaceous notes as the soup simmers
• Chicken breasts: Provide lean protein, choose organic if possible for best flavor
• Chicken stock: Forms the base, homemade elevates this soup tremendously but quality store-bought works well
• Orzo pasta: Adds satisfying texture, look for traditional Greek orzo if available
• Fresh lemon juice: Is absolutely essential, bottled simply will not provide the same bright flavor
• Egg yolks: Create the signature silky richness, room temperature work best for tempering
• Fresh dill: Brings a distinctive Mediterranean flavor, don't substitute dried in this recipe
• Salt and pepper: For seasoning, flaky sea salt provides the best flavor balance

Step-by-Step Instructions

Create the Flavor Base:

Heat olive oil in a large heavy-bottomed pot over medium heat until it shimmers. Add your diced onion, carrot, and celery, cooking until the vegetables soften and become translucent but not browned. This typically takes 8-10 minutes and develops the foundational flavors of the soup. Stir occasionally to prevent any sticking.

Add Aromatics:

Add the chopped garlic to the softened vegetables and cook for just one minute until fragrant. The garlic should become aromatic but not brown, which would create bitterness. Then add bay leaves to infuse their subtle flavor.

Cook the Chicken:

Add whole chicken breasts and pour in the chicken stock. Bring the pot to a gentle boil, then reduce to a simmer. Cover and cook for 15 minutes until the chicken is just cooked through. The gentle poaching keeps the chicken tender.

Prepare the Pasta:

Remove the chicken breasts and bay leaves from the pot. Add the orzo directly to the simmering broth and cook for 10 minutes until al dente. The pasta will absorb some of the flavorful broth as it cooks.

Shred the Chicken:

While the orzo cooks, use two forks to shred the chicken into bite-sized pieces. The chicken should pull apart easily if properly cooked. Return the shredded chicken to the pot to warm through.

Create the Avgolemono Mixture:

In a medium bowl, whisk the egg yolks and fresh lemon juice until well combined and slightly frothy. This mixture will thicken and enrich the soup dramatically. The vigorous whisking is important for the final texture.

Temper the Eggs:

This critical step prevents curdling. Ladle 1-2 cups of hot broth from the pot very slowly into the egg-lemon mixture while continuously whisking. This gradually raises the temperature of the eggs without cooking them too quickly.

Finish the Soup:

Pour the tempered egg-lemon mixture back into the pot in a slow stream while stirring constantly. Cook for 5 more minutes over low heat until the soup thickens slightly. Never allow the soup to boil after adding the egg mixture.

Final Touches:

Stir in the fresh dill, taste, and adjust seasoning with salt and pepper. The soup should have a bright, lemony flavor balanced with the richness of the eggs and the savory chicken broth.

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The magic of this soup truly lies in the lemon. I always keep Greek lemons in my kitchen during winter months specifically for this recipe. My grandmother taught me that rolling the lemon firmly on the counter before juicing releases more of the essential oils and juice, making the soup extra fragrant and flavorful.

Perfecting the Egg-Lemon Mixture

The avgolemono technique requires careful attention but rewards you with incredible texture. The key is temperature control. If your eggs curdle, your heat was too high or you added the hot broth too quickly. Always keep the soup at a bare simmer after adding the egg mixture. For extra insurance, some Greek grandmothers add a teaspoon of cornstarch to the egg mixture to stabilize it further. The resulting texture should be velvety and luxurious without being heavy.

Make It Ahead

While best enjoyed fresh, you can prepare this soup in advance with proper technique. Store the soup without the egg-lemon mixture, then reheat the broth and chicken to a simmer before adding freshly prepared avgolemono. Alternatively, if storing the complete soup, reheat very gently over low heat, never allowing it to boil, which would curdle the eggs. Adding a splash of fresh lemon juice just before serving revives the bright flavors.

Cultural Significance

Avgolemono holds a special place in Greek cuisine as both everyday fare and celebratory food. It commonly appears during Easter celebrations, where the eggs symbolize new life and rebirth. The soup dates back centuries, with variations found throughout Mediterranean and Middle Eastern cuisines. Greek families often have their own unique versions passed through generations, with some using rice instead of orzo or adding different herbs. In Greek culture, this soup is considered both medicine and comfort food.

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Serving Suggestions

Serve avgolemono with warm crusty bread and a simple Greek salad for a complete meal. The bright acidity of the soup pairs beautifully with crisp white wines like Assyrtiko from Santorini. For an authentic Greek dining experience, serve small bowls as a first course before a main of grilled fish or lamb. The soup is traditionally enjoyed hot, but some modern Greek restaurants now serve a chilled version during summer months.

Frequently Asked Questions

→ What is Avgolemono made of?

Avgolemono is a Greek soup made with chicken stock, orzo, egg yolks, lemon juice, fresh dill, and simple aromatics like onion, carrot, and celery.

→ How do you temper eggs for Avgolemono?

Whisk the egg yolks with lemon juice, then add a ladleful of hot broth in a slow stream while continually whisking. This prevents the eggs from scrambling.

→ What makes Avgolemono creamy?

The creamy consistency comes from the egg yolks, which emulsify with the broth when properly tempered and added to the soup.

→ Can I substitute orzo in Avgolemono?

Yes, you can use rice, small pasta shapes, or even gluten-free grains like quinoa as a substitute for orzo.

→ What garnish works best with Avgolemono?

Fresh dill is the classic choice, but you can also try parsley, chives, or a slice of lemon for extra brightness.

→ How do I store leftover Avgolemono?

Refrigerate leftover soup in an airtight container for up to 3 days. Reheat it gently to maintain its creamy texture.

→ Can I use rotisserie chicken in Avgolemono?

Yes, shredded rotisserie chicken is a convenient option. Add it toward the end to prevent overcooking.