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Avgolemono Soup (Greek Egg-Lemon Chicken Soup)

Avgolemono Soup (Greek Egg-Lemon Chicken Soup)
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Avgolemono Soup (Greek Egg-Lemon Chicken Soup) is a classic Greek soup known for its creamy texture, bright lemony tang, and rich chicken flavor, all blended with silky eggs. This comforting and nourishing soup combines simple, wholesome ingredients to create a velvety, refreshing, and hearty dish perfect for any meal or occasion.

Ingredients

Scale

Base Ingredients

  • 6 cups chicken broth or stock
  • 2 cups cooked chicken, shredded or chopped
  • 1/2 cup orzo or rice

Egg-Lemon Mixture

  • 3 large eggs
  • Juice of 2 fresh lemons (about 1/4 cup)

Seasonings and Garnishes

  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh herbs like dill or parsley, chopped (optional)

Instructions

  1. Prepare the Chicken and Broth: Simmer chicken pieces in water or stock with a pinch of salt until tender and fully cooked. Remove the chicken from the pot and reserve the broth to use as the soup base.
  2. Cook the Orzo or Rice: Add orzo or rice to the warm broth and cook until just tender, being careful not to overcook as it will continue to soften later.
  3. Separate and Beat the Eggs: In a separate bowl, whisk the eggs until smooth and frothy, preparing the creamy base of the soup.
  4. Temper the Eggs with Broth: Slowly add a ladleful of hot broth to the eggs, whisking constantly to gently warm them and prevent curdling.
  5. Combine and Add Lemon Juice: Gradually pour the tempered egg mixture back into the pot, stirring continuously. Immediately add freshly squeezed lemon juice to infuse the soup with its signature tang.
  6. Stir in Cooked Chicken and Season: Return the cooked chicken to the soup, stirring to combine. Taste and adjust seasoning with salt, pepper, and optionally fresh herbs. Serve the soup hot.

Notes

  • Use fresh lemons for the best bright and fresh lemon flavor.
  • Temper the eggs slowly by adding warm broth little by little to avoid scrambling.
  • Do not boil the soup after adding the egg mixture to maintain a smooth, creamy texture.
  • Homemade chicken broth is ideal for superior depth of flavor, though good quality store-bought broth also works well.
  • Adjust lemon juice to taste, starting with less and increasing to preference.
  • Leftover soup can be refrigerated for up to 3 days in airtight containers.
  • Freeze broth and chicken separately to avoid separation of egg-lemon mixture; combine fresh when reheating.
  • Reheat gently on low heat, stirring constantly and adding broth if needed, to keep the soup creamy.

Nutrition

Keywords: Avgolemono Soup, Greek Egg-Lemon Chicken Soup, Greek soup, lemon chicken soup, creamy soup, comforting soup, traditional Greek recipe

Find it online: https://lillysplate.com/avgolemono-soup-greek-egg-lemon-chicken-soup/