Description
Avgolemono is a classic Greek soup that combines the rich flavors of chicken stock with a tangy twist of lemon and eggs. The orzo gives it texture, while the eggs and lemon juice create a creamy, smooth consistency. It’s a comforting dish perfect for any time of the year.
Ingredients
Scale
For the soup:
- 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
- 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
- Freshly ground black pepper
Instructions
- Cook the chicken and make the stock:
Place the chicken thighs, cold water, onion, peppercorns, and salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a simmer. Cook until the chicken is fully cooked through, around 45 minutes to 1 hour. Skim off any foam that forms on the surface. - Strain the stock:
Transfer the cooked chicken to a cutting board. Strain the stock through a fine-mesh strainer into a large heatproof bowl and discard the solids. If there’s too much fat, skim it off with a spoon or use a fat separator. Reserve 2 cups of the stock for later use. Return the remaining stock to the Dutch oven and keep warm over low heat. - Shred the chicken:
When the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands. Discard the skin and bones. - Cook the orzo:
Bring the stock 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. Reduce the heat to low. - Prepare the egg-lemon mixture (avgolemono):
In a medium bowl, whisk the eggs until they are light in color and frothy (about 2 minutes). Slowly whisk in the freshly squeezed lemon juice. Gradually add the reserved 2 cups of warm stock to the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from curdling. - Finish the soup:
Pour the avgolemono (egg-lemon mixture) back into the pot with the chicken and orzo. Stir everything together and cook over low heat for 3 to 5 minutes, until the soup thickens slightly. Be careful not to let the soup boil. - Serve:
Ladle the soup into bowls and garnish with thin lemon slices, freshly chopped dill or oregano, and freshly ground black pepper.
Notes
- Skim any foam or fat from the broth for a cleaner taste.
- Be cautious when adding the egg-lemon mixture to prevent curdling.
- The soup thickens as it cools, making it even more flavorful the next day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 1000mg
- Fat: 10g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g