Greek Lemon Chicken Soup (Avgolemono)

$- 1 pound boneless, skinless chicken breast - 6 cups chicken broth - 1 cup orzo pasta - 3 large eggs - 1/3 cup fresh lemon juice - Zest of 1 lemon - 1 medium onion - 2 cloves garlic - 2 tablespoons olive oil - Salt and pepper - Fresh dill or parsley To make Greek lemon chicken soup (Avgolemono), you need fresh and simple ingredients. Each one plays a key role in creating the bright, tangy flavor of the soup. The chicken breast is the heart of this dish. It gives a nice, tender texture. Use homemade chicken broth for the best taste. If you can’t make it, choose low-sodium broth to keep it healthy. Orzo pasta adds a delightful chewiness. It soaks up the broth and makes the soup hearty. The eggs create that classic Avgolemono creaminess. They give the soup a rich, velvety feel. The fresh lemon juice and zest bring bright, tangy notes. They balance the dish perfectly, making each bite refreshing. Don’t forget the onion and garlic. They add depth and warmth to the flavor. Finally, use olive oil to sauté the aromatics. It helps to enhance the dish’s overall taste. Season it with salt and pepper to your liking. Top it off with fresh dill or parsley for a pop of color and flavor. Gather these ingredients, and you're ready to dive into making this comforting soup! {{ingredient_image_2}} Start by sautéing the onion and garlic. Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes. Wait until the onion turns soft and translucent. This step is key for a deep flavor. Next, stir in the minced garlic and cook for one more minute. The garlic will release a lovely aroma that fills your kitchen. Timing is important here, as overcooking can make garlic bitter. To bring the broth to a boil, pour in the chicken broth after the aromatics are ready. Increase the heat until it bubbles gently. This is when the flavors start to blend. Now, carefully add the chicken breasts to the pot. Reduce the heat to low and let it simmer for 15 to 20 minutes. You want the chicken to cook all the way through. A good tip is to check if it’s no longer pink in the center. After cooking, remove the chicken from the pot and let it cool. Once cool enough to handle, shred it into bite-sized pieces. This makes it easy to eat in the soup. Return the shredded chicken to the pot to warm it back up. Next, add the orzo pasta to the bubbling broth. Follow the package instructions, usually about 8 to 10 minutes, stirring occasionally. You want it to be al dente, so keep an eye on it. Now, prepare the egg mixture. In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest. Aim for a smooth consistency here, as it adds creaminess to the soup. To prevent the eggs from scrambling, temper them. Slowly add a ladle of hot broth into the egg mixture while whisking. This warms the eggs gently. Finally, combine the egg mixture back into the pot. Stir gently as you add it to keep the soup creamy. Taste the soup and adjust seasoning with salt and pepper to your liking. For a finishing touch, serve the soup hot. Garnish with fresh dill or parsley for a burst of color and flavor. This adds a lovely touch to the dish. Preventing scrambled eggs in the soup To avoid scrambled eggs, you must temper them. Slowly mix hot broth into the egg mixture. Whisk continuously as you do this. This warms the eggs without cooking them too fast. If you skip this step, the eggs may curdle, ruining your soup. Achieving the right consistency A smooth soup is key. If it's too thick, add more broth. If it's too thin, let it simmer a bit longer. Stir often to keep things mixed. The orzo will absorb some liquid, so adjust as needed. Best types of chicken broth Opt for homemade chicken broth when you can. It has a deeper flavor. If you're short on time, low-sodium store-bought broth works well too. The key is using quality broth for the best taste. Adding additional herbs and spices Fresh herbs like dill or parsley enhance the soup's flavor. You can also add a pinch of thyme or oregano for an extra kick. Experiment with spices, but keep it simple to let the lemon shine. What to serve with Avgolemono Serve Avgolemono with crusty bread or a simple salad. These pair well and balance the soup's rich taste. You can also add a side of roasted vegetables for more color and nutrients. Storage and reheating tips Store leftover soup in an airtight container in the fridge. It lasts about three days. When reheating, do it slowly over low heat. Stir often to keep the texture smooth. If it thickens too much, add a bit of broth to loosen it up. Pro Tips Use Homemade Broth: For the best flavor, try using homemade chicken broth. It adds depth and richness to the soup that store-bought versions often lack. Perfectly Cooked Orzo: Be careful not to overcook the orzo. It should be al dente to maintain its texture and prevent it from becoming mushy in the soup. Fresh Lemon Juice: Always use fresh lemon juice for the best flavor. Bottled lemon juice lacks the vibrant taste that fresh lemons bring to the soup. Garnish Wisely: Garnishing with fresh dill or parsley not only enhances the presentation but also adds a burst of fresh flavor that complements the soup beautifully. {{image_4}} For a vegetarian twist on Avgolemono, you can easily swap chicken for vegetables. Consider using hearty choices like carrots, zucchini, or mushrooms. These veggies will bring fresh flavors and textures to the soup. You can also add greens like spinach or kale for more nutrients. Instead of chicken broth, use vegetable broth. It adds great taste while keeping the soup light. Look for low-sodium options to control the salt. You can still enjoy that lovely lemon flavor with this change. Orzo is a classic in Avgolemono, but you can try other pasta types. Small pasta shapes like ditalini or even mini shells work well. They will soak up the soup's flavors and keep a nice bite. If you need gluten-free options, use rice or gluten-free pasta. Quinoa is another great choice that adds protein. Just be sure to adjust the cooking times as needed. To make Avgolemono even tastier, consider adding extra vegetables. Peas, corn, or bell peppers can brighten the soup. They add color and nutrition while enhancing the overall flavor. You can also incorporate spices for new taste profiles. A pinch of cumin or coriander can add warmth. For a kick, try a dash of cayenne. Just remember, start small and taste as you go. This way, you can find the perfect balance for your taste buds. Avgolemono lasts about 3 to 4 days in the fridge. Store it in airtight containers. This keeps it fresh and tasty. Make sure to cool the soup before sealing it up. You can freeze Avgolemono for up to 3 months. To do this, let it cool fully. Pour it into freezer-safe bags or containers. Label them with the date. When ready to eat, thaw it overnight in the fridge. Reheat gently on the stove or in the microwave. Stir often to ensure even warming. To prep ahead, cook the chicken and orzo separately. Store them in containers. Keep the soup base in a separate container. This way, everything stays fresh. When you are ready to eat, combine them and heat. This method saves time and keeps your flavors bright. Avgolemono is a Greek soup. It blends chicken, lemon, and egg. The name comes from the Greek words for egg (avgo) and lemon (lemono). It holds a special place in Greek culture. Many families enjoy it during gatherings. This soup is warm, bright, and comforting. It is a perfect dish for any season. Yes, using leftover chicken works great! Shred the chicken into bite-sized pieces. Add it to the soup when you simmer the broth. This saves time and adds flavor. You can use rotisserie chicken for an easy option. Just make sure it is moist and tasty. If you cannot find orzo, don’t worry! You can use other pasta types. Try small shapes like ditalini or acini di pepe. For gluten-free options, use quinoa or rice. Both choices work well in the soup. Make sure to adjust the cooking time as needed. To boost creaminess, use more egg yolks. This adds richness to the soup. You can also whisk in some heavy cream. Another option is to blend a bit of the soup and return it to the pot. This gives a smooth texture. Don’t forget to temper the eggs first! This keeps them from scrambling. This article covered how to make Avgolemono soup, a delicious dish. We explored the key ingredients, from chicken and orzo to fresh herbs. I detailed the cooking process, making the broth, and adding that perfect lemon touch. Tips helped avoid common mistakes and highlighted flavor secrets. Finally, we looked at variations and storage options. Experimenting with this recipe can lead to your own tasty twist. Enjoy making Avgolemono, and savor the results!$

Greek Lemon Chicken Soup (Avgolemono)

A creamy and tangy chicken soup with orzo pasta, enriched with a lemony egg mixture.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 350 kcal

Ingredients

1 pound boneless, skinless chicken breast
6 cups chicken broth
1 cup orzo pasta
3 large eggs
1 third cup fresh lemon juice
1 lemon zest
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh dill or parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
Stir in the minced garlic and continue to sauté for an additional minute, until it releases its fragrant aroma.
Pour in the chicken broth and bring the mixture to a gentle boil, allowing the flavors to meld together.
Carefully add the chicken breasts to the pot. Reduce the heat and let it simmer for 15-20 minutes, or until the chicken is thoroughly cooked. After cooking, remove the chicken from the pot and set it aside to cool slightly.
Once the chicken is cool enough to handle, shred it into bite-sized pieces and return it to the pot, allowing it to regain its warmth.
Stir in the orzo pasta and let it cook in the bubbling broth according to the package instructions (usually about 8-10 minutes), or until it's al dente, stirring occasionally.
In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest until you achieve a smooth consistency.
To prevent the eggs from scrambling, gradually introduce a ladle of hot broth into the egg mixture while whisking continuously to raise its temperature.
Slowly pour the tempered egg mixture back into the pot, stirring gently as you add it to ensure a creamy texture throughout the soup.
Taste the soup and adjust the seasoning with salt and pepper as desired. Stir until everything is well combined and heated through.
Serve the soup hot, garnished with a sprinkle of fresh dill or parsley for a burst of color and flavor.

Notes

Use homemade broth for the best flavor.

Keyword avgolemono, chicken, lemon, orzo, soup