Description
A classic Greek soup known for its silky texture and bright lemon flavor, Avgolemono is made with tender chicken, eggs, and broth. This comforting dish is creamy without cream and deeply satisfying, featuring a harmonious blend of chicken, rice or orzo, and fresh herbs.
Ingredients
Protein
- 2 chicken breasts
Soup Base
- 6 cups chicken broth
- 1/2 cup rice or orzo
Egg Mixture
- 2 eggs
- 1/4 cup fresh lemon juice
Seasoning & Garnish
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Cook the Chicken: Bring the chicken broth to a boil in a large pot and add the chicken breasts. Reduce heat and simmer until the chicken is fully cooked, about 15-20 minutes. Remove the chicken and set aside to cool.
- Cook the Rice or Orzo: Add the rice or orzo to the simmering broth and cook until tender, approximately 15 minutes, stirring occasionally to prevent sticking.
- Prepare Egg and Lemon Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until smooth and combined.
- Temper the Eggs: Gradually add a ladle of hot broth into the egg and lemon mixture while whisking continuously to temper the eggs and prevent curdling.
- Combine Mixture into Soup: Slowly pour the tempered egg-lemon mixture back into the pot with the broth, stirring constantly. Make sure the soup does not boil after adding the eggs to maintain a smooth texture.
- Shred and Return Chicken: Shred the cooled chicken breasts using two forks and return them to the soup. Stir well to combine all ingredients.
- Season and Garnish: Season the soup with salt and pepper to taste. Garnish with freshly chopped dill or parsley before serving for added freshness and aroma.
Notes
- Avoid boiling the soup after adding the egg mixture to prevent the eggs from curdling and to maintain a creamy texture.
- Use fresh lemon juice for the best bright and authentic flavor in the soup.
- When tempering the eggs, stir continuously and add the hot broth slowly to prevent scrambling the eggs.
- Rice is naturally gluten-free; if you choose orzo, ensure it is gluten-free pasta if necessary.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
