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If you’re craving a bowl of comfort that radiates sunshine and soul, look no further than this Avgolemono (Greek Egg and Lemon Soup) Recipe. This traditional Greek soup brings together tender chicken, delicate orzo, and a luscious, velvety broth brightened by fresh lemon and enriched with eggs. Every spoonful feels like a warm hug infused with a zing of citrus, making it a perfect dish for cozy nights or sharing with loved ones. This Avgolemono (Greek Egg and Lemon Soup) Recipe is truly a gem that combines simplicity with vibrant flavor.
Ingredients You’ll Need
The magic of this Avgolemono (Greek Egg and Lemon Soup) Recipe lies in its straightforward, quality ingredients. Each one plays a vital role—from the rich, bone-in chicken thighs that form the soup’s hearty base, to the fresh lemon juice that brightens every bite. Even the humble orzo adds a satisfying texture that makes the soup so comforting without overwhelming it.
- 6 bone-in, skin-on chicken thighs: For a deep, flavorful stock and tender shredded meat.
- 8 cups cold water: Essential for creating a rich, aromatic broth.
- 1 large unpeeled yellow onion, quartered: Adds subtle sweetness and depth to the stock.
- 2 tablespoons whole black peppercorns: Imparts gentle spice and complexity without overpowering.
- 1 tablespoon kosher salt: Enhances all the natural flavors beautifully.
- 1/2 cup dried orzo: Small pasta that cooks to a tender bite, perfect for a soothing soup.
- 4 large eggs: The key to that signature silky, egg-thickened broth that’s unique to Avgolemono.
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon): Bright, zesty, and uplifting—the lemon’s soul.
- For serving: 1/2 medium lemon, thinly sliced: Adds a fresh, decorative, and extra lemony flair.
- Fresh dill or oregano: Offers aromatic herbal notes that finish the soup perfectly.
- Freshly ground black pepper: To taste, enhancing each spoonful with subtle peppery warmth.
How to Make Avgolemono (Greek Egg and Lemon Soup) Recipe
Step 1: Cook the chicken and make the stock
Start by placing the bone-in, skin-on chicken thighs into a large Dutch oven with cold water, the quartered unpeeled onion, whole black peppercorns, and kosher salt. Bring everything up to a boil, then lower to a slow simmer. Patience is key here as the flavors develop over 45 minutes to an hour. As the stock simmers, skim off any foam that surfaces for a cleaner broth. This process forms the rich, soulful base of your Avgolemono (Greek Egg and Lemon Soup) Recipe.
Step 2: Strain the stock
Once the chicken is fully cooked, transfer it carefully to a cutting board. Pour the broth through a fine-mesh strainer into a heatproof bowl to remove the solids, leaving behind a crystal-clear, aromatic soup base. If there’s excess fat floating on top, gently skim it off for a lighter finish or use a fat separator if you have one. Reserve 2 cups of this golden broth for tempering the eggs later, and return the rest to your Dutch oven, keeping it warm over low heat.
Step 3: Shred the chicken
After the chicken has cooled enough to handle safely, shred it into bite-sized pieces with your hands or forks. Be sure to discard the skin and bones—they’ve done their job imparting flavor into the broth. These tender morsels will be mixed back into the soup, adding texture and heartiness to each spoonful of your Avgolemono (Greek Egg and Lemon Soup) Recipe.
Step 4: Cook the orzo
Bring the strained stock back to a boil over medium-high heat, then toss in the dried orzo. Cook until it’s al dente, typically about 7 to 9 minutes. Immediately stir in the shredded chicken and lower the heat to keep everything warm without boiling. This step ensures the orzo is perfectly cooked, complementing the tender chicken with a gentle bite.
Step 5: Prepare the egg-lemon mixture (avgolemono)
Now for the heart of this Avgolemono (Greek Egg and Lemon Soup) Recipe. In a medium bowl, whisk the eggs vigorously until pale and frothy, about two minutes. Slowly add the freshly squeezed lemon juice while continuing to whisk. Then, in a slow, steady stream, add 2 cups of the warm reserved stock to the mixture, whisking constantly. This tempering technique is crucial to prevent the eggs from curdling and ensures that velvet-smooth texture across your soup.
Step 6: Finish the soup
Pour the tempered egg-lemon mixture back into the Dutch oven with the chicken and orzo. Stir gently and cook over low heat for 3 to 5 minutes, just until the soup thickens slightly and becomes luxuriously silky. Be absolutely sure that the soup does not boil at this stage, or the egg might scramble, and you’ll lose that glorious silky quality.
Step 7: Serve
Ladle your beautiful Avgolemono (Greek Egg and Lemon Soup) Recipe into bowls and garnish with thin lemon slices, fresh dill or oregano, and a grind of black pepper. These finishing touches add a burst of color, freshness, and the perfect hint of herbal aroma to every warm bite.
How to Serve Avgolemono (Greek Egg and Lemon Soup) Recipe
Garnishes
The garnishes for Avgolemono are simple yet elevate the soup’s flavor profile. Freshly sliced lemon wedges brighten up the bowl and allow each person to add extra zing if they wish. Sprigs of dill or oregano add a fresh, green herbal note that pairs beautifully with the lemon. Finally, a few twists of freshly ground black pepper awaken the palate with subtle heat.
Side Dishes
This Avgolemono (Greek Egg and Lemon Soup) Recipe is satisfying on its own but pairs wonderfully with a crisp Greek salad drizzled with olive oil and sprinkled with feta. Warm, crusty bread or pita on the side is perfect for sopping up every last drop of that silky lemon broth. For a heartier meal, serve alongside roasted vegetables or grilled lemon chicken for a Mediterranean feast feel.
Creative Ways to Present
For an impressive presentation, serve the soup in rustic ceramic bowls with a small sprig of fresh dill resting atop the lemon slices. You can drizzle a tiny bit of extra virgin olive oil over the soup just before serving for a glossy finish. For gatherings, ladle the soup into individual cups as an elegant starter or serve in a large, beautiful tureen to let guests help themselves, making your table feel warm and inviting.
Make Ahead and Storage
Storing Leftovers
Leftover Avgolemono keeps really well in the fridge for up to 3 days when stored in an airtight container. The flavors actually deepen, but it’s best to reheat gently to preserve the smooth egg-lemon texture. Stir occasionally to keep the orzo from settling too much.
Freezing
While freezing Avgolemono is possible, it’s not ideal since the egg-based broth can sometimes separate or become grainy after thawing. If you freeze it, do so without the orzo or garnish, then cook the orzo fresh after reheating. Store the frozen soup in a sturdy container for up to 1 month.
Reheating
Reheat the soup slowly over low heat on the stove, stirring continuously to prevent the eggs from scrambling and to bring it back to that silky texture. Avoid boiling. If the soup thickens too much, stir in a splash of warm water or stock to loosen it up before serving again.
FAQs
What does Avgolemono mean?
Avgolemono is a Greek word combining “avgo,” meaning egg, and “lemono,” meaning lemon. It refers to the signature egg and lemon sauce or broth that gives this soup its uniquely creamy and bright taste.
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. However, thighs provide more flavor and richness to the broth due to their higher fat content and bone structure, which helps create a deeper, more satisfying soup.
Is it necessary to temper the eggs?
Absolutely. Tempering the eggs with warm broth before adding them back to the pot is essential to avoid curdling. This method keeps the soup smooth and velvety, which is the hallmark of a great Avgolemono (Greek Egg and Lemon Soup) Recipe.
Can I make this soup vegetarian?
Traditional Avgolemono relies on chicken stock and meat, but you can make a vegetarian version by using vegetable broth and skipping the chicken. Just keep in mind the taste and texture will differ significantly, though the lemony egg broth will still shine.
What’s the best way to store leftover Avgolemono?
Store leftover soup in an airtight container in the refrigerator and consume within 3 days. Reheat gently over low heat to preserve the delicate egg-lemon broth’s creamy texture without curdling.
Final Thoughts
There’s something truly special about homemade Avgolemono (Greek Egg and Lemon Soup) Recipe that brings warmth not only to your belly but to your spirit. It’s a beautiful blend of simple ingredients and culinary technique that creates a soup bursting with flavor and tradition. I encourage you to make this recipe your own and enjoy the joy it brings to any meal or moment. Trust me, once you’ve tasted homemade Avgolemono, it’s bound to become one of your favorite soul-warming dishes.
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Avgolemono (Greek Egg and Lemon Soup) Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Avgolemono is a traditional Greek egg and lemon soup featuring tender chicken, orzo pasta, and a bright, creamy broth made from eggs and fresh lemon juice. This comforting soup is simmered to perfection, combining rich homemade chicken stock with a velvety, tangy egg-lemon mixture, garnished with fresh herbs and lemon slices for an authentic Mediterranean flavor.
Ingredients
Chicken and Stock
- 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
Soup Base
- 1/2 cup dried orzo
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
For Serving
- 1/2 medium lemon, thinly sliced
- Fresh dill or oregano, chopped
- Freshly ground black pepper
Instructions
- Cook the chicken and make the stock: Place the chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt in a large Dutch oven. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer and cook for 45 minutes to 1 hour until the chicken is fully cooked. Skim off any foam that appears on the surface to keep the stock clear.
- Strain the stock: Remove the chicken from the pot and place it on a cutting board. Strain the broth through a fine-mesh strainer into a large, heatproof bowl, discarding the solids. If the stock has excess fat, skim it off with a spoon or use a fat separator. Reserve 2 cups of the strained stock for the egg mixture and return the rest of the broth to the Dutch oven on low heat to keep warm.
- Shred the chicken: Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones.
- Cook the orzo: Bring the reserved stock in the Dutch oven back to a boil over medium-high heat. Add the dried orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken and reduce the heat to low to keep warm.
- Prepare the egg-lemon mixture (avgolemono): In a medium bowl, whisk the eggs vigorously until light and frothy, about 2 minutes. Slowly add the freshly squeezed lemon juice while whisking continuously. Gradually temper the egg-lemon mixture by whisking in the reserved 2 cups of warm stock little by little, preventing the eggs from curdling.
- Finish the soup: Slowly pour the tempered egg-lemon mixture back into the pot with the chicken and orzo, stirring constantly. Cook over low heat for 3 to 5 minutes until the soup thickens slightly. Be careful not to bring the soup to a boil to avoid curdling the eggs.
- Serve: Ladle the warm soup into bowls. Garnish with thin lemon slices, freshly chopped dill or oregano, and a sprinkle of freshly ground black pepper. Serve immediately and enjoy the comforting flavors of this classic Greek dish.
Notes
- Tempering the eggs with warm broth is essential to prevent curdling and to achieve the soup’s signature creamy texture.
- For a richer flavor, you can use homemade chicken broth instead of water when making the stock.
- If you prefer, substitute orzo with rice or small pasta shapes; adjust cooking times accordingly.
- Fresh herbs like dill or oregano add a fragrant touch—feel free to experiment with your favorites.
- Do not boil the soup after adding the egg-lemon mixture to maintain a smooth and silky consistency.
