Description
Avgolemono is a traditional Greek chicken pasta soup known for its creamy texture and tangy lemon flavor. This comforting soup combines tender chicken, orzo pasta, and a delicate egg-lemon sauce, creating a rich and satisfying meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium carrots, peeled and diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 10 cups low sodium chicken broth, may need more
- 1½ teaspoon kosher salt
- ¾ cup orzo pasta
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice (remove zest before juicing)
- 2 cups shredded rotisserie or leftover chicken
- ¼ cup finely chopped fresh dill
- Sprigs of dill for garnish
- Finely grated zest from 1 medium lemon
- Freshly ground black pepper, to taste
Instructions
- Prepare the base: Heat a large stockpot or Dutch oven over medium heat. Add the olive oil and butter, swirling the pan until the butter melts. Add the diced onion and carrots, stirring to combine. Cook for 3-4 minutes until the onion softens. Add the minced garlic and chopped rosemary, stirring and cooking for another 30 seconds to release their flavors.
- Cook broth and orzo: Pour in the chicken broth and add kosher salt. Bring the mixture to a boil, then let it cook for 10 minutes. Add the orzo pasta and cook for an additional 8-10 minutes, or until the orzo is tender. Remove the pot from the heat.
- Whisk egg-lemon mixture: While the soup is cooking, in a medium heatproof container whisk together the eggs, egg yolks, and fresh lemon juice until thoroughly combined.
- Temper the eggs: Slowly ladle about 2 cups of the hot soup broth into the egg-lemon mixture while whisking constantly to gently raise the temperature of the eggs and prevent curdling.
- Combine and thicken soup: Return the stockpot to medium-low heat and slowly add the tempered egg mixture back into the pot, stirring continuously. Cook for about 5 minutes, stirring constantly until the soup thickens slightly.
- Finish and season: Stir in the shredded chicken, chopped fresh dill, and lemon zest. Adjust the soup’s thickness by adding more chicken broth if needed. Taste and add more salt or lemon juice to your preference. Serve garnished with lemon slices, freshly ground black pepper, and dill sprigs.
Notes
- Slowly tempering the egg mixture with hot broth ensures a creamy texture without scrambling the eggs.
- If you prefer a thinner soup, simply add more chicken broth to reach your desired consistency.
- Fresh dill and lemon zest are key to authentic flavor; do not skip these ingredients.
- Using leftover or rotisserie chicken is a great way to save time without compromising flavor.
- For a gluten-free version, substitute orzo pasta with gluten-free pasta or omit it entirely.
Keywords: Avgolemono, Greek chicken soup, lemon chicken soup, orzo soup, traditional Greek recipe