Greek Avgolemono soup brings together the tanginess of lemon and the richness of eggs in a warm, velvety broth. This soup is perfect for any occasion!
Ingredients That Shine
Using a whole chicken ensures a robust broth, while orzo or rice adds substance to each bowl. Fresh herbs like dill and parsley add flavor and also provide a pop of color.
Crafting the Avgolemono Sauce
The avgolemono sauce is the heart of this recipe. Whisking the eggs and lemon together forms a creamy base. When tempered with hot broth, it adds richness without scrambling the eggs.
This careful process ensures the sauce blends beautifully with the soup, creating an unforgettable taste experience. Stirring continuously as you add the tempered mixture helps maintain a smooth consistency.
Serving Suggestions
Garnishing with chopped parsley. For a complete meal, serve the Avgolemono with a slice of crusty bread.
Classic Avgolemono Soup with Tender Chicken
This Avgolemono soup features tender pieces of chicken simmered in a fragrant broth. Combined with a luxurious Avgolemono sauce made from eggs and lemon juice. The result is a soup with a silky texture and a bright, zesty flavor.
Ingredients
- 1 whole chicken, cut into pieces
- 8 cups chicken broth
- 1 cup orzo pasta or rice
- 3 large eggs
- 1/3 cup fresh lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Cook the Chicken: In a large pot, combine the chicken pieces and chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through about 30-40 minutes.
- Remove the Chicken: Take the chicken out of the pot and let it cool slightly. Once cooled, shred the meat, discarding the skin and bones.
- Cook the Orzo: Add the orzo pasta or rice to the pot and cook until al dente, about 10 minutes.
- Prepare the Avgolemono Sauce: In a bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladle of hot broth to the egg mixture, whisking continuously to temper the eggs.
- Combine: Slowly add the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken and chopped dill. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley, if desired. Enjoy the warm, comforting flavors!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 10g
- Protein: 25g
- Carbohydrates: 30g