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Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

Authoradmin
DifficultyBeginner

This hearty Greek soup is a classic recipe, filled with great flavors and belly warming ingredients. There is no heavy cream in this soup, it gets it's color from eggs whisked into it. Serve as an appetizer or main.

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr
 '--For the chicken broth
 8 cups water
 4 (2 1/2-3 lbs) chicken thighs, skin on
 2 carrots, cut in half
 2 celery stalks, cut in half
 1 onion, skin on, quartered
 2 tbsp black peppercorns
 1 tbsp salt
For the soup
 3/4 cup dried orzo
 4 large eggs
 1/4 cup fresh lemon juice
 1 tbsp fresh dill, minced, plus more for garnish
 sliced scallions for garnish
1

Bring all ingredients to a boil in a large soup pot or Dutch oven. Cover and simmer for 45 minutes. Skim off any white foam if needed. Remove the chicken from the pot and place in a large bowl. Strain the broth into another bowl. Discard solids. If the broth looks very fatty, continue to skim off with a spoon or use a fat separator.

2

Shred the chicken with your fingers. Discard skin and bones.

3

Cook the orzo until al dente. Rinse with cool water and set aside.

4

Make the Avgolemono: Whisk the eggs for 2 minutes until pale yellow. Whisk in the lemon juice. Temper the egg mixture with the 2 cups of broth small amount of the broth by whisking quickly. You do not want the eggs to cook. Slowly add 2 cups of the broths to the eggs, whisking constantly to create a creamy (not scrambled) texture.

5

Add the egg mixture to the soup pot stirring constantly. Heat on a low temperature and whisk constantly to incorporate the eggs. You do not want them to scramble. Add the chicken and the orzo into the pot or serve them on the side. Thin the soup out with water as needed. It will thicken as it cooks.

6

Serve immediately with garnishes.

Ingredients

 '--For the chicken broth
 8 cups water
 4 (2 1/2-3 lbs) chicken thighs, skin on
 2 carrots, cut in half
 2 celery stalks, cut in half
 1 onion, skin on, quartered
 2 tbsp black peppercorns
 1 tbsp salt
For the soup
 3/4 cup dried orzo
 4 large eggs
 1/4 cup fresh lemon juice
 1 tbsp fresh dill, minced, plus more for garnish
 sliced scallions for garnish

Directions

1

Bring all ingredients to a boil in a large soup pot or Dutch oven. Cover and simmer for 45 minutes. Skim off any white foam if needed. Remove the chicken from the pot and place in a large bowl. Strain the broth into another bowl. Discard solids. If the broth looks very fatty, continue to skim off with a spoon or use a fat separator.

2

Shred the chicken with your fingers. Discard skin and bones.

3

Cook the orzo until al dente. Rinse with cool water and set aside.

4

Make the Avgolemono: Whisk the eggs for 2 minutes until pale yellow. Whisk in the lemon juice. Temper the egg mixture with the 2 cups of broth small amount of the broth by whisking quickly. You do not want the eggs to cook. Slowly add 2 cups of the broths to the eggs, whisking constantly to create a creamy (not scrambled) texture.

5

Add the egg mixture to the soup pot stirring constantly. Heat on a low temperature and whisk constantly to incorporate the eggs. You do not want them to scramble. Add the chicken and the orzo into the pot or serve them on the side. Thin the soup out with water as needed. It will thicken as it cooks.

6

Serve immediately with garnishes.

Avgolemono Soup (Greek Egg, Lemon & Chicken Soup)

~ Marla Meridith

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