Name: Avgolemono Greek Lemon Chicken Soup Recipe
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 75 minutes
Yield: 4
Ingredients: - 1 tablespoon olive oil; - 1 medium onion, diced; - 1 medium carrot, diced; - 3 celery stalks, diced; - 3 garlic cloves, finely chopped; - 2 bay leaves; - 2 chicken breasts (about 12 oz / 350 g total); - 6 cups (1.5 liter) chicken stock; - ¾ cup (175 g) orzo; - Juice of 1 lemon; - 2 egg yolks; - A handful fresh dill; - Salt and freshly ground black pepper to taste

The Avgolemono Greek Lemon Chicken Soup holds a cherished place in my heart. It whispers the promise of comfort, mingling the tang of fresh lemons with the soothing richness of chicken broth. This dish isn’t just about taste; it’s a soulful embrace of warmth. Imagine a bowl filled with tender chicken, flavorful broth, and the creamy tang of lemons—it’s a culinary masterpiece that transforms simple ingredients into something extraordinary.

I recall one misty evening in Santorini, blanketed by the gentle scent of lemons and sea air. A friendly local served me a bowl of avgolemono, the perfect antidote to the crisp island breeze. Each spoonful felt like a warm hug, reminding me of the joy found in simplicity and the shared experience of food that truly nourishes the soul.

Tracing the tangy roots of avgolemono soup

Avgolemono soup, a beloved Greek classic, combines lemon, chicken, and egg in a comforting embrace. Its roots trace back to Mediterranean cuisine, with influences possibly from Sephardic Jews. This creamy, tangy delight stands out with its silky emulsion of eggs and lemon juice, warmed into the broth. Over generations, it’s adapted to personal tastes, with folks adding or skipping rice and veggies like carrots and celery. Avgolemono remains a testament to Greek ingenuity, transforming simple ingredients into a soul-soothing dish.

What do we need for this zesty soup?

Embark on a culinary journey to Greece with Avgolemono, a comforting lemon chicken soup that promises to warm your soul. Every ingredient is like a cherished companion, contributing a unique note to the symphony of flavors. Let’s dive into what makes this soup so delightful and nourishing.

Olive Oil 🫒: This is the silky foundation that softens veggies and unlocks their flavors. If I’m out of olive oil, I sometimes use avocado oil—it has a mellow taste too. Look for extra virgin olive oil for that pure, robust goodness.
Onion 🧅: It adds a subtle sweetness and depth to the soup. Yellow onions are my go-to for their balance of sweetness and bite, but red onions can work in a pinch. They’re great for heart health, so I never skip them.
Carrot 🥕: Bright and sweet, carrots lend both color and a touch of earthiness. If I’m running low, a parsnip does the trick, adding its own unique twist. Their beta-carotene is always a plus for a healthy glow.
Celery 🥬: Celery offers a refreshing crunch and balances out the sweetness of the carrot. When in a bind, I’ve used fennel—it brings a lovely anise flavor. Make sure the stalks are crisp and vibrant green.
Garlic 🧄: Just a few cloves, yet they pack a punch! Garlic infuses the soup with warmth and depth. Sometimes, I swap in shallots for a milder vibe. It’s also a little immune booster, perfect for fending off colds.
Bay Leaves 🌿: These subtle leaves are like the wise sages of the pantry, imparting a mysterious, aromatic touch. If bay leaves are elusive, a hint of thyme works wonders, too. They enhance the flavor without overpowering.
Chicken Breasts 🍗: Tender and lean, chicken breasts anchor the soup. On occasion, I use thighs for a richer taste. Always aim for organic or free-range for the best quality and a boost of protein goodness.
Chicken Stock 🥣: The backbone of our soup, rich and savory. In times of need, I’ve crafted a quick stock from bouillon cubes, adding an extra depth with a splash of white wine. Homemade stock is ideal for its full-bodied flavor.
Orzo 🍝: Like tiny rice-shaped pasta, orzo adds heartiness. When orzo’s out, I’ve embraced quinoa or rice—they both provide texture and sustenance. Orzo keeps the soup comforting yet filling, perfect for any day.
Lemon Juice 🍋: The zesty hero, it cuts through richness with a fresh, tangy twist. Lime can be a stand-in, though it brings a different profile. Choose lemons that feel heavy for their size—that means they’re juicy.
Egg Yolks 🥚: They create a luxuriously creamy texture without cream. I’ve experimented with Greek yogurt, but yolks are unbeatable for that silky finish. They also add a touch of protein, always a good thing.
Fresh Dill 🌿: Fragrant and feathery, dill crowns the soup with a bright, herbal note. When dill isn’t around, fresh parsley can lend its charm. Opt for bunches with perky leaves for the freshest taste.
Salt and Freshly Ground Black Pepper 🧂: These trusty companions bring all the flavors together. Freshly ground pepper has a vibrant, sharp bite, and I always go for sea salt for its pure, clean taste.

Your kitchen must-haves for avgolemono soup!🍽️

Cooking up a delightful dish like Avgolemono is a breeze with a few reliable kitchen tools. Let’s explore some essentials that can make your cooking experience smoother and more fun:

Large Stock Pot or Dutch Oven: Vital for soups and stews, a sturdy pot ensures even heat distribution. If you don’t have one, a deep saucepan can be a good substitute for smaller batches.
Sharp Chef’s Knife: A good knife is your best friend for chopping veggies or slicing chicken efficiently. If you lack a chef’s knife, a well-maintained paring knife can help with smaller tasks.
Whisk: Perfect for blending the egg and lemon mixture smoothly. In its absence, a fork can do the job, albeit with a bit more effort.
Measuring Cups and Spoons: Precision matters for perfect taste balance, especially with ingredients like lemon juice. When in a pinch, a coffee mug and a tablespoon can be improvised for dry and wet measures.

Bringing the right tools to your kitchen dance can make every meal a masterpiece!

How to make avgolemono in easy steps!👩‍🍳

Step 1: Sauté the Vegetables
In a large stock pot or Dutch oven, heat up a tablespoon of olive oil over medium heat. Toss in your diced onion, carrot, and celery. Let them mingle and soften for about 8-10 minutes, stirring occasionally. You’ll know they’re ready when they start to look tender and release a lovely aroma.
Step 2: Infuse with Garlic and Aromatics
Add the finely chopped garlic to your pot and allow it to cook for an additional minute, just until its scent wafts through the air. Next, introduce the bay leaves, chicken breasts, and chicken stock. Give everything a good stir to ensure it’s well combined.
Step 3: Simmer and Develop Flavors
Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 15 minutes. This is where the magic happens, as all those flavors come together beautifully.
Step 4: Prepare the Orzo
Remove the chicken breasts and bay leaves from the pot, setting them aside for a moment. Pour the orzo into the pot and let it cook for about 10 minutes, stirring occasionally. This will allow the orzo to absorb some of the delicious broth.
Step 5: Shred and Return the Chicken
While the orzo is cooking, grab two forks and shred the chicken into bite-sized pieces. Once shredded, add the chicken back into the pot, ensuring it’s evenly distributed throughout the soup.
Step 6: Temper the Egg-Lemon Mixture
In a separate bowl, whisk together the egg yolks and lemon juice until well combined. To prevent the eggs from curdling, gently ladle 1-2 scoops of the hot soup into the egg-lemon mixture, whisking continuously. This tempering process allows the eggs to gradually warm up.
Step 7: Incorporate the Avgolemono
Carefully pour the tempered egg-lemon mixture back into the pot, stirring constantly as you do so. Allow the soup to cook for another 5 minutes, which will thicken it slightly and deepen the flavors.
Step 8: Finish with Fresh Dill and Seasoning
Finally, stir in a handful of fresh dill, adjusting the salt and pepper to taste. Serve the soup immediately, garnished with extra dill if you’re feeling fancy. Enjoy the comforting, tangy flavors with every spoonful.

Make it your own: avgolemono twists

One personal twist I tried was swapping the orzo with quinoa for a gluten-free option. It gave the soup a slightly nutty flavor, which paired beautifully with the lemon. For a vegan version, I replaced the chicken with chickpeas and used vegetable broth instead. Surprisingly, the chickpeas added a hearty texture, while the lemon and dill kept it fresh and vibrant. A wintery touch involved adding a pinch of cinnamon and nutmeg, creating a warming blend that felt like a cozy hug on a cold day. The results were deliciously unexpected and delightful!

Creative ways to serve avgolemono soup!

Ladle the Avgolemono into shallow, wide bowls to showcase its creamy texture. Top each serving with a sprig of fresh dill or a sprinkle of finely chopped parsley for a burst of color. To add a touch of elegance, try slicing a lemon into thin rounds and floating one atop the soup.

On the side, a basket of warm, crusty bread is a perfect companion to this comforting dish—ideal for sopping up every last drop. For a touch of crunch, consider serving a simple cucumber and tomato salad drizzled with olive oil and balsamic vinegar. It’s all about the harmony of flavors and textures, making your guests feel right at home.

Perfect sips for your Greek lemony soup delight!

When I savor a bowl of Avgolemono soup, I love to pair it with a tall glass of chilled cucumber mint water. It’s refreshing and has just the right amount of zing to complement the lemony notes of the soup. Sometimes, I mix it up with a homemade iced green tea—it’s a gentle companion that lets the creamy texture of the soup shine. If I’m feeling particularly adventurous, I’ll even go for a zesty ginger-lime soda. Trust me, it’s like a mini-vacation for your taste buds!

Keeping your avgolemono fresh and tasty

After enjoying a hearty bowl of Avgolemono, storing the leftovers properly ensures you can savor it later. Allow the soup to cool before transferring it into airtight containers, perfect for the fridge for up to 3 days. If freezing, separate the broth from the chicken and rice to maintain texture, storing them in freezer-safe bags. When reheating, gently warm the soup on the stove over low heat, stirring occasionally to prevent the egg from curdling. Always heat until steaming to ensure it’s safe to eat. Serve it with a fresh squeeze of lemon for that just-made zing!

Avoid these common mistakes 🖐️

When making Avgolemono, a common slip-up is cooking the egg mixture too quickly. This can lead to scrambled eggs in your soup—definitely not what we’re aiming for! To steer clear of this, slowly whisk warmed soup into the eggs, allowing them to rise in temperature gently.

Another hiccup involves the orzo. Overcooking it turns it into mush. Keep an eye on the clock and taste a piece a minute before it’s supposed to be done. Al dente is our goal here, a tender yet firm bite.

Lastly, remember to remove those bay leaves. They pack a punch during cooking but can be a bit too crunchy for eating. Happy cooking!

Frequently asked questions (FAQ)

What is Avgolemono soup?
Avgolemono is a traditional Greek soup known for its creamy, tangy flavor. It’s made by combining chicken broth with a lemon and egg mixture, along with orzo pasta and tender chunks of chicken, creating a comforting and unique dish.
How can I make this soup gluten-free?
You can easily swap the orzo for a gluten-free pasta or rice. Quinoa is another great alternative that adds a lovely texture while keeping everything gluten-free.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs can add an extra depth of flavor due to their higher fat content. Just follow the same steps, ensuring they’re cooked through before shredding.
Is it possible to make this soup ahead of time?
Yes, this soup can be prepared in advance. Just reheat it gently on the stove, and it’s advisable to add the egg-lemon mixture fresh when you’re ready to serve to maintain its creamy texture.
What can I serve with Avgolemono soup?
A side of crusty bread or a simple Greek salad complements this soup beautifully, adding a bit of crunch and freshness to your meal.

The final comforting spoonful🎉

So there you have it, a delightful bowl of Avgolemono Greek Lemon Chicken Soup that’s as comforting as a hug from an old friend. Why not give it a whirl in your kitchen? Play around with the flavors—add a pinch more lemon if you fancy a zesty zing or toss in some herbs to personalize the taste. Cooking’s all about having fun and making something that’s uniquely yours. You never know, you might just stumble upon a new family favorite that’ll warm hearts and tummies alike. Enjoy every spoonful, and remember, you’re the chef in your kitchen!