Avgolemono soup is a warm and comforting Greek dish made with chicken broth, orzo pasta, and a creamy blend of eggs and lemon. It’s zesty and light, perfect for chilly days.
Whenever I make it, I love how that bright lemon flavor makes everything feel fresh! Plus, it’s so easy to whip up—just stir, simmer, and enjoy! 🍋😋
Key Ingredients & Substitutions
Chicken Broth: This is the base of the soup, bringing in rich flavor. You can make your own from scratch or use store-bought. For a lighter version, vegetable broth works well too! Just be mindful that it will alter the flavor a bit.
Orzo Pasta: Orzo gives a nice chewiness, but you can swap it out for rice or any small pasta you like. Quinoa is a great gluten-free option if you prefer it!
Eggs: The eggs create a creamy texture. It’s best not to skip them! If you’re looking for a dairy-free option, try using silken tofu blended until smooth, though it won’t give the same flavor.
Lemon Juice: Fresh lemon juice is key for that zingy flavor. Bottled lemon juice is a quick substitute, but it lacks the freshness of the real deal. Don’t forget to zest the lemons for extra flavor!
How Do I Prevent Curdling the Eggs?
Tempering the eggs is essential to avoid curdling. Here’s how to do it:
- Before adding the egg mixture to the soup, whisk the eggs and lemon juice together thoroughly.
- Take about 1 cup of the hot broth and slowly drizzle it into the egg mixture while whisking. This gradually raises the temperature of the eggs.
- Once mixed, slowly add the tempered egg mixture back into the pot while stirring constantly.
Keep the heat low while warming the soup after adding the eggs. Patience is key! If it starts to boil, you risk scrambling the eggs, and no one wants that!
Avgolemono Soup
Ingredients You’ll Need:
For the Soup:
- 6 cups chicken broth
- 1/2 cup orzo pasta (or rice)
- 2 cups cooked chicken, shredded or diced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Egg and Lemon Mixture:
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
Optional Garnishes:
- Fresh dill for garnish
- Lemon slices for garnish
How Much Time Will You Need?
This Avgolemono soup takes about 15 minutes to prep and around 15-20 minutes to cook. In total, you’ll spend about 30-35 minutes to have this delicious meal ready for you to enjoy!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a gentle boil. Once it’s bubbling, add the orzo pasta and cook it until al dente, which takes about 8-10 minutes. Stir occasionally to prevent sticking.
2. Add the Chicken:
Once the orzo is cooked, reduce the heat to low and mix in the shredded cooked chicken. Let it warm through for a few minutes while you prepare the egg mixture.
3. Make the Egg and Lemon Mixture:
In a medium bowl, whisk together the eggs and fresh lemon juice until everything is smooth and well combined. This mixture will give the soup its creamy texture and tangy flavor.
4. Temper the Eggs:
To prevent the eggs from curdling, slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture while whisking continuously. This process is called tempering. It slowly raises the temperature of the eggs so that they don’t cook too quickly when added to the hot soup.
5. Combine the Mixtures:
Now it’s time to add the tempered egg mixture back into the pot. Pour it in slowly while stirring constantly. Be gentle to avoid scrambling the eggs!
6. Gently Heat the Soup:
Keep the heat on low and warm the soup for a few minutes, stirring frequently. Avoid boiling the soup so that the eggs remain creamy and do not curdle. The soup should thicken slightly and have a nice silky texture.
7. Add Seasonings:
Stir in the chopped parsley, oregano, and season with salt and freshly ground black pepper to taste. Taste it and adjust the seasoning if you’d like.
8. Serve:
Ladle the Avgolemono soup into bowls. If desired, garnish with fresh dill and lemon slices for extra flavor and a lovely presentation. Enjoy this comforting dish warm!
This classic Avgolemono soup features a bright lemony flavor combined with tender chicken and orzo in a rich, silky broth. It’s not just delicious but also incredibly soothing and perfect for any occasion! Enjoy! 🍋🥣
Can I Use Leftover Chicken for This Recipe?
Absolutely! Using leftover or rotisserie chicken is a fantastic way to save time. Just make sure to shred or dice it into bite-sized pieces before adding it to the soup!
What if I Don’t Have Orzo?
If orzo isn’t available, you can easily substitute it with rice, another type of small pasta, or even quinoa. Just be mindful of the cooking times, as they may differ slightly!
Can I Make This Soup Vegetarian?
Yes! To make a vegetarian version, simply replace the chicken broth with vegetable broth and omit the chicken. You can add some vegetables like carrots and peas for texture and flavor!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to maintain the creamy texture!
