Avgolemono Soup

There’s something uniquely comforting about a warm bowl of Avgolemono Soup. The other day, I found myself reminiscing about family dinners where my grandmother would serve this delicious Greek lemon chicken soup. The rich aroma of simmering chicken and fresh herbs filled the kitchen, making it nearly impossible to resist. As I ladled out the soup, the bright, citrusy aroma of lemon danced in the air, combining beautifully with the savory depth of the broth. Each spoonful felt like a warm hug, soothing not just the body but the soul. Whether it’s a chilly winter evening or simply a day when you need a little extra comfort, Avgolemono Soup is the answer. It’s a dish that tells a story, drawing you back to moments shared over hearty meals and laughter.

Essential Ingredients for Avgolemono Soup

The ingredients for Avgolemono Soup work in harmony to create a delicious and comforting dish. Each component plays a critical role in building flavor and texture. From the savory depth of the chicken broth to the bright acidity of fresh lemon juice, these ingredients come together to create a soup that is both satisfying and uplifting.

• 1 onion, finely diced: Adds sweetness and depth to the broth.
• 3 carrots, finely diced: Provides a natural sweetness and enhances the flavor profile.
• 3 celery stalks, finely diced: Contributes a refreshing crunch and aroma.
• 3 cloves garlic, minced: Infuses the soup with a robust flavor.
• 1 teaspoon dried oregano: Adds a touch of earthiness and Mediterranean flair.
• 2 teaspoons salt, more to taste: Enhances all the flavors in the soup.
• 1/2 teaspoon black pepper, more to taste: Adds a subtle kick.
• 2 bay leaves: Infuses the soup with fragrant herbal notes.
• 1 pound chicken breast: The star of the dish, providing protein and rich flavor.
• 8 cups chicken broth, add more as needed: Acts as the base for the soup.
• 8 ounces (1 cup) orzo: Adds heartiness and texture to the soup.
• 2 egg yolks: Gives creaminess and richness to the broth.
• 1/4 cup fresh lemon juice: Brightens the soup and balances the flavors.
• 2 tablespoons chopped parsley, more for garnish: Freshens up the dish with color and flavor.
• 2 tablespoons chopped dill, more for garnish: Adds a lovely herby note.

Preparation Steps for Avgolemono Soup

Making Avgolemono Soup is a delightful process that fills your kitchen with wonderful aromas. Follow these steps, and you’ll be rewarded with a bowl of comfort. Each step is simple and allows you to enjoy the cooking experience.

1. Start by heating a generous amount of olive oil in a large stock pot or Dutch oven over medium heat. Once it’s warm, add the finely diced onion, carrots, and celery. Sauté these aromatics for about 8 to 10 minutes, stirring occasionally until they soften and become fragrant. This step lays the flavor foundation for your Avgolemono Soup.
2. Next, add the minced garlic, dried oregano, salt, and black pepper to the pot. Continue to cook for another minute, allowing the garlic to infuse its flavor into the mixture. Then, introduce the bay leaves, chicken, and chicken broth to the pot. The broth should cover the chicken completely; if not, feel free to add more.
3. Bring everything to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes. You’ll notice the chicken cooking through and the flavors melding beautifully.
4. After 15 minutes, remove the chicken breasts and bay leaves from the pot. Set the chicken aside and add the orzo to the broth. Keep an eye on it and stir often, so the orzo doesn’t stick to the bottom. Cook according to package instructions, usually around 10 minutes.
5. While the orzo is cooking, shred the chicken into bite-sized pieces using two forks. Once the orzo is tender, return the shredded chicken to the pot.
6. Now, prepare the lemon egg sauce. In a bowl, whisk together the egg yolks and lemon juice. To temper the eggs and prevent them from curdling, take out about 1 cup of the hot soup and slowly pour it over the egg mixture while whisking continuously. This step is crucial for a smooth result.
7. Pour the tempered mixture back into the pot with the soup and stir well. Remove the pot from the heat immediately to avoid scrambling the eggs.
8. Add in the chopped parsley and dill for an extra layer of flavor. Taste the soup and adjust with more salt and pepper as desired.
9. Finally, garnish with more parsley and dill if you like, then serve your Avgolemono Soup hot. Enjoy the comfort and warmth it brings!

Tips and Variations

There are countless ways to enjoy Avgolemono Soup. Here are some tips and variations to consider:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to preserve the creaminess.
• Freezing: You can freeze cooled soup for up to 3 months. Leave space in the containers for expansion.
• Pairing: This soup goes wonderfully with crusty bread or a light salad for a full meal.
• Variation: Consider adding vegetables such as spinach or kale for extra nutrition.
• Butter Boost: For a richer flavor, you can add 1-2 tablespoons of butter along with the olive oil.
• Rice Alternative: If you prefer, substitute orzo with rice; just make sure to rinse it well before cooking.

Side Dish Ideas for Avgolemono Soup

When it comes to serving Avgolemono Soup, there are plenty of delicious sides to complement this hearty dish. Here are some ideas:

• Crusty Bread: Serve with a warm loaf of crusty bread for dipping into the soup.
• Greek Salad: A refreshing Greek salad with feta, olives, and tomatoes pairs beautifully with the soup.
• Roasted Vegetables: Consider a side of roasted seasonal vegetables for a colorful plate.
• Rice Pilaf: A light and fluffy rice pilaf can be a lovely side dish to soak up the soup.
• Stuffed Grape Leaves: For a traditional touch, serve with dolmades (stuffed grape leaves) for a complete Greek meal.
• Light Appetizer: Start your meal with a light appetizer, such as hummus and pita bread, to whet the appetite.

FAQ

Conclusion

Avgolemono Soup is a dish that perfectly balances comfort, flavor, and nutrition. It’s a recipe that not only warms the body but also nourishes the soul, making it a truly special addition to your culinary repertoire. I encourage you to make it tonight and enjoy the delightful flavors and memories that come with each bowl. You won’t regret bringing this time-honored dish to your table!

Avgolemono Soup

The ultimate comfort food, Avgolemono Soup combines tender chicken, zesty lemon, and creamy flavors for a nourishing meal. Perfect for cold winter days, this easy weeknight dinner will have you craving a second bowl!

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Soups

Cuisine: Greek

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1 onion finely diced
• 3 carrots finely diced
• 3 celery stalks finely diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 2 teaspoons salt more to taste
• 1/2 teaspoon black Pepper more to taste
• 2 bay leaf
• 1 pound chicken breast
• 8 cups chicken Broth add more as needed
• 8 ounces orzo (1 cup)
• 2 egg yolks
• 1/4 cup fresh lemon juice
• 2 tablespoons chopped parsley more for garnish
• 2 tablespoons chopped dill more for garnish

Equipment

• Large Pot
• Saucepan
• Oven
• Wooden Spoon
• Cutting Board
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Start by heating a generous amount of olive oil in a large stock pot or Dutch oven over medium heat. Once it’s warm, add the finely diced onion, carrots, and celery. Sauté these aromatics for about 8 to 10 minutes, stirring occasionally until they soften and become fragrant. This step lays the flavor foundation for your Avgolemono Soup.
2. Next, add the minced garlic, dried oregano, salt, and black pepper to the pot. Continue to cook for another minute, allowing the garlic to infuse its flavor into the mixture. Then, introduce the bay leaves, chicken, and chicken broth to the pot. The broth should cover the chicken completely; if not, feel free to add more.
3. Bring everything to a gentle boil, then reduce the heat to medium-low. Cover the pot and let it simmer for about 15 minutes. You’ll notice the chicken cooking through and the flavors melding beautifully.
4. After 15 minutes, remove the chicken breasts and bay leaves from the pot. Set the chicken aside and add the orzo to the broth. Keep an eye on it and stir often, so the orzo doesn’t stick to the bottom. Cook according to package instructions, usually around 10 minutes.
5. While the orzo is cooking, shred the chicken into bite-sized pieces using two forks. Once the orzo is tender, return the shredded chicken to the pot.
6. Now, prepare the lemon egg sauce. In a bowl, whisk together the egg yolks and lemon juice. To temper the eggs and prevent them from curdling, take out about 1 cup of the hot soup and slowly pour it over the egg mixture while whisking continuously. This step is crucial for a smooth result.
7. Pour the tempered mixture back into the pot with the soup and stir well. Remove the pot from the heat immediately to avoid scrambling the eggs.
8. Add in the chopped parsley and dill for an extra layer of flavor. Taste the soup and adjust with more salt and pepper as desired.
9. Finally, garnish with more parsley and dill if you like, then serve your Avgolemono Soup hot. Enjoy the comfort and warmth it brings!

Notes

Make sure you don’t skip the tempering the eggs step as it is essential to avoid scrambling. You don’t want to end up with egg drop soup.

For a richer flavor, consider adding 1-2 tablespoons of butter along with the olive oil.

The orzo will soak up some of the liquid so you may need to add some chicken broth when reheating.

Feel free to substitute the orzo with rice; just make sure to rinse it well before cooking.

Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze cooled soup for up to 3 months. Pour it into an airtight container, leaving plenty of space at the top for the soup to expand. Or, pour the soup into an ice cube tray, and freeze until solid. Then, transfer the cubes to a sealable bag. Thaw in the fridge overnight.

Reheat leftovers in the microwave or in a pot over medium heat on the stovetop. Avoid boiling, or the eggs will curdle! Add more broth as needed.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.