Avgolemono Recipe (Greek Lemon Chicken Soup)

Avogolemono Soup Greek Lemon Chicken Soup with Orzo foodiecrush.com

Avgolemono Recipe (Greek Lemon Chicken Soup)

Avgolemono with orzo is a creamy Greek lemon chicken soup that's naturally thickened with egg whisked into the broth to create a silky smooth and tangy soup that's quick and easy to make.

Course Soup

Cuisine Greek

Keyword avgolemono, greek lemon chicken soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 306kcal

Ingredients

1 pound boneless, skinless chicken breasts
2 teaspoon kosher salt , divided
2 tablespoons olive oil
1 cup chopped yellow onion
8 cups chicken broth
3 lemons , to make ½ cup juice plus the peel of one lemon
1 cup uncooked orzo
2 eggs
2 egg yolks
pinch cayenne pepper
¼ cup chopped fresh dill

Instructions

Prep the chicken. Quarter the chicken breast into four pieces, place in a bowl, season with 1 teaspoon of kosher salt, then set aside.
Soften the onion. In a large Dutch oven or heavy bottom pot, heat the olive oil over medium. Add the onion and cook for 4-5 minutes until softened. Be careful not to brown or the onion will taste bitter.
Poach the chicken. Add the chicken broth, lemon peel, and the remaining 1 teaspoon kosher salt. Bring to a boil then reduce to the lowest simmer. Add the quartered chicken breast to the broth so it is submerged, cover with a lid, and cook for 10 minutes. Remove the chicken from the broth. Shred the chicken and set aside.
Simmer the soup. Bring the broth back to a boil then add the orzo pasta and cook for 15 minutes. Remove the lemon peel and discard.
Temper the eggs. Whisk the eggs and egg yolks in a small bowl with the lemon juice and cayenne pepper. While whisking, slowly drizzle ¼ cup of the hot chicken broth into the egg mixture. Whisk quickly so it doesn't turn into scrambled eggs. Whisk in an additional ¼ cup broth.
Finish the soup. Slowly drizzle the tempered broth into the orzo and broth mixture while continuing to whisk. Add the shredded chicken and cook for another 3-4 minutes or until the chicken is warmed through. Taste for seasoning and add more salt if needed. Sprinkle with chopped dill and serve.

Notes

Storage: Avgolemono soup will last 3-4 days in the refrigerator. To reheat, warm slowly on the stove or warm in the microwave. I don't suggest freezing this Greek lemon chicken soup given it could get grainy when reheating after freezing.

Nutrition