Description
Avgolemono soup brings Mediterranean comfort to your table with tender chicken, zesty lemon, and silky egg-enriched broth. Simple Greek ingredients create a soul-warming meal that connects you to traditional Hellenic kitchen magic.
Ingredients
Scale
Protein:
- 2 chicken breasts (12 ounces / 350 grams)
- 2 egg yolks
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 1 handful fresh dill
Liquids, Grains, and Seasonings:
- 1 tablespoon olive oil
- 6 cups (1.5 liters) chicken stock
- ¾ cup (175 grams) orzo
- 1 lemon (juice)
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Warm olive oil in a spacious pot over medium heat, gently sautéing diced onions, carrots, and celery until they become tender and translucent, releasing their aromatic essence.
- Introduce minced garlic and allow it to bloom for a brief moment, infusing the vegetables with its pungent flavor.
- Add bay leaves, whole chicken pieces, and rich chicken stock to the vegetable base, creating a robust foundation for the soup.
- Elevate the liquid to a vigorous boil, then reduce heat to a gentle simmer, covering the pot and allowing the chicken to poach tenderly for approximately 15 minutes.
- Extract the chicken and discard the bay leaves, then sprinkle orzo into the simmering broth, letting the pasta cook and absorb the delicate flavors for 10 minutes.
- Using two forks, delicately shred the cooked chicken into rustic, bite-sized pieces and return them to the pot.
- In a separate bowl, vigorously whisk egg yolks with bright, zesty lemon juice until the mixture becomes smooth and pale.
- Carefully temper the egg mixture by gradually introducing warm soup liquid, whisking continuously to prevent curdling.
- Gently fold the tempered egg mixture back into the soup, allowing it to thicken and create a luxurious, silky texture.
- Finish the soup by stirring in freshly chopped dill, and season with salt and pepper to enhance the complex flavors.
- Ladle the soup into warm bowls and garnish with additional sprigs of dill for a fresh, aromatic touch.
Notes
- Whisk egg yolks with lemon juice carefully to prevent curdling, creating a silky smooth base that transforms the soup’s texture.
- Tempering technique is crucial for integrating the egg mixture without scrambling, ensuring a creamy and luxurious consistency throughout the soup.
- Shredding chicken by hand allows for tender, rustic pieces that blend perfectly with the orzo and provide a satisfying bite in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 120 mg