Avgolemono (Greek Lemon Chicken Soup)

Avgolemono (Greek Lemon Chicken Soup) is a delightful dish that brings warmth and comfort to any table. Made with chicken, fresh lemon juice, and creamy eggs, this soup is perfect for cozy dinners or as a light lunch. The vibrant flavors of lemon combined with tender chicken create a uniquely satisfying experience. Whether you’re serving it on a chilly evening or at a family gathering, Avgolemono will undoubtedly impress your guests.

Why You’ll Love This Recipe

• Quick and Easy: With just a few simple ingredients and straightforward steps, you can prepare this delicious soup in no time.
• Flavorful Comfort: The bright lemony flavor paired with tender chicken makes this soup incredibly comforting.
• Versatile Dish: Perfect for any occasion, whether it’s a casual lunch or an elegant dinner party.
• Nutritious Ingredients: Packed with protein from the chicken and rich in vitamins from the lemon, this soup is both healthy and hearty.
• Customizable: Feel free to add your favorite herbs or vegetables to make it your own!

Tools and Preparation

Having the right tools in your kitchen can make preparing Avgolemono even easier. Below are some essential items you’ll need.

Essential Kitchen Tools

• Dutch oven
• Fine-mesh strainer
• Measuring cups
• Whisk
• Cutting board

Why These Tools Matter

• Dutch oven: Ideal for simmering the chicken and creating a flavorful broth without burning.
• Fine-mesh strainer: Ensures that your stock is smooth by removing solids effectively.
• Measuring cups: Guarantees accurate ingredient measurements for consistent results every time.
• Whisk: Helps achieve the perfect texture for the egg-lemon mixture without lumps.

Ingredients

Assembled from just a few ingredients, this vibrant lemon and egg soup might be better than grandma’s chicken noodle.

• 6 bone-in, skin-on chicken thighs
• 8 cups cold water
• 1 large unpeeled yellow onion, quartered
• 2 tablespoons whole black peppercorns
• 1 tablespoon kosher salt
• 1/2 cup dried orzo
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
• 1/2 medium lemon, thinly sliced
• Fresh dill or oregano
• Freshly ground black pepper

How to Make Avgolemono (Greek Lemon Chicken Soup)

Step 1: Prepare the Broth

1. Place the 6 bone-in, skin-on chicken thighs, 8 cups cold water, 1 large quartered yellow onion, 2 tablespoons whole black peppercorns, and 1 tablespoon kosher salt in a Dutch oven.
2. Cover the pot and bring to a boil over high heat.
3. Reduce heat to maintain a simmer. Let it simmer until the chicken is fully cooked, about 45 minutes to 1 hour. Skim off any white foam that forms using a slotted spoon.

Step 2: Strain the Stock

1. Transfer the cooked chicken to a cutting board.
2. Strain the stock through a fine-mesh strainer into a large heatproof bowl; discard solids.
3. If there’s excess fat from the chicken, skim it off with a spoon or use a fat separator.
4. Reserve 2 cups of stock in a measuring cup and return the rest to the Dutch oven to keep warm over low heat.

Step 3: Shred the Chicken

1. Once cool enough to handle, shred the chicken into bite-sized pieces using your hands; set aside.
2. Discard skin and bones left behind.

Step 4: Cook the Orzo

1. Bring the stock back to a boil over medium-high heat.
2. Add 1/2 cup dried orzo. Cook until al dente, about 7 to 9 minutes.
3. Stir in reserved shredded chicken and reduce heat to low.

Step 5: Prepare Egg-Lemon Mixture

1. In a medium bowl, whisk together 4 large eggs until lightened in color and frothy, about 2 minutes.
2. While whisking continuously, slowly pour in 1/4 cup freshly squeezed lemon juice.
3. Gradually temper in reserved warm stock by slowly drizzling it into the egg-lemon mixture while whisking.

Step 6: Combine and Thicken Soup

1. Pour the egg-lemon mixture back into the pot with chicken and orzo; stir well to combine.
2. Cook for an additional 3 to 5 minutes until slightly thickened but do not let it come to a boil.

Step 7: Serve

1. Ladle soup into serving bowls.
2. Garnish with thin slices of lemon, fresh chopped dill or oregano, and freshly ground black pepper before serving.

Enjoy your homemade Avgolemono (Greek Lemon Chicken Soup) full of bright flavors!

How to Serve Avgolemono (Greek Lemon Chicken Soup)

Serving Avgolemono is as delightful as making it. This vibrant soup can be enjoyed in various ways, enhancing its flavors and textures. Here are some creative serving suggestions to elevate your dining experience.

Garnish with Fresh Herbs

• Fresh Dill – Sprinkle chopped fresh dill on top for a burst of flavor and freshness.
• Oregano Leaves – Use fresh oregano leaves to add an aromatic touch that complements the lemon.

Accompany with Lemon Slices

• Lemon Wedges – Serve with lemon wedges on the side for those who enjoy an extra zing of citrus in their soup.

Pair with Crusty Bread

• Sourdough or Baguette – Offer slices of crusty sourdough or a warm baguette for dipping and soaking up the delicious broth.

Add a Side Salad

• Greek Salad – A light Greek salad with cucumber, tomatoes, olives, and feta pairs perfectly with Avgolemono, adding a refreshing crunch.

Serve as a Starter

• Elegant First Course – Present small bowls of Avgolemono as an elegant starter at dinner parties to impress your guests.

Include Grated Cheese

• Parmesan or Feta – For those who enjoy cheese, offer grated Parmesan or crumbled feta on the side for added richness.

How to Perfect Avgolemono (Greek Lemon Chicken Soup)

To achieve the best version of Avgolemono, consider these tips that will enhance the soup’s flavor and texture.

• Bold Flavor Base – Use good quality chicken thighs for a rich broth. The bones provide depth that elevates the overall taste.
• Careful Egg Tempering – Whisk eggs into the stock slowly to prevent curdling. This step is crucial for achieving that silky smooth texture.
• Fresh Ingredients Matter – Always opt for fresh lemons and herbs. Their brightness is key to making this soup truly shine.
• Adjust Consistency – If you prefer a thicker soup, allow it to simmer longer after adding the egg-lemon mixture until it reaches your desired thickness.
• Season Thoughtfully – Taste before serving and adjust seasoning with salt and pepper as needed. A well-seasoned soup enhances all the flavors.
• Serve Warm – Avgolemono is best served warm, so keep it on low heat until ready to enjoy.

Best Side Dishes for Avgolemono (Greek Lemon Chicken Soup)

Pairing sides with Avgolemono can enhance your meal further. These dishes complement the flavors of this delicious soup beautifully.

1. Greek Salad – A refreshing mix of cucumbers, tomatoes, olives, and red onion tossed in olive oil pairs well with Avgolemono.
2. Pita Bread – Warm pita bread is perfect for dipping into the soup and adds a nice texture contrast.
3. Roasted Vegetables – Seasonal roasted vegetables seasoned with herbs bring warmth and color to your table.
4. Rice Pilaf – A light rice pilaf flavored with lemon zest enhances the citrus notes in the soup.
5. Stuffed Grape Leaves (Dolmas) – These savory bites filled with rice and herbs make a tasty accompaniment to your meal.
6. Feta Cheese Platter – A simple platter featuring feta cheese alongside olives provides a savory bite that complements the soup’s flavors.
7. Hummus Dip – Creamy hummus served with raw veggies or pita chips offers a tasty contrast to the lightness of Avgolemono.
8. Grilled Shrimp Skewers – Lightly seasoned grilled shrimp add protein while complementing the bright flavors of the soup.

Common Mistakes to Avoid

When making Avgolemono, it’s easy to make a few common mistakes that can affect the final dish. Here are some pitfalls to watch out for.

• Skipping the Skimming: Not skimming off the foam while simmering can lead to a cloudy broth. Always use a slotted spoon to remove any impurities that rise to the surface.
• Overcooking the Chicken: Cooking the chicken too long can dry it out. Aim for an internal temperature of 165°F and remove it as soon as it’s cooked through.
• Rushing the Egg Mixture: Adding hot broth too quickly can cause the eggs to curdle. Gradually temper the eggs with warm stock before combining them with the soup.
• Ignoring Seasoning: Failing to taste and adjust seasoning can leave your soup bland. Always taste before serving and add salt or pepper as needed.
• Not Using Fresh Ingredients: Using stale or old ingredients can detract from flavor. Opt for fresh herbs and lemons for the best taste.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow soup to cool completely before refrigerating.

Freezing Avgolemono (Greek Lemon Chicken Soup)

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of the container, as liquids expand when frozen.

Reheating Avgolemono (Greek Lemon Chicken Soup)

• Oven: Preheat to 350°F; place soup in an oven-safe dish, cover, and heat until warmed through.
• Microwave: Heat in short increments, stirring between each, until hot.
• Stovetop: Warm over low heat, stirring gently until heated through.

Frequently Asked Questions

What is Avgolemono (Greek Lemon Chicken Soup)?

Avgolemono is a traditional Greek soup made with chicken, egg, and lemon, creating a creamy texture without dairy.

Can I customize my Avgolemono?

Absolutely! You can add vegetables like carrots or celery for extra nutrition or substitute different pasta shapes if desired.

How do I make Avgolemono dairy-free?

This recipe is naturally dairy-free since it relies on eggs and lemon juice for creaminess rather than milk or cream.

What are some variations of Avgolemono?

You can switch up proteins by using turkey or lamb instead of chicken, or even try a vegetarian version with chickpeas.

Conclusion

Avgolemono (Greek Lemon Chicken Soup) is not only comforting but also incredibly versatile. Its bright flavors make it perfect for any season, and you can easily customize it with different proteins or herbs. Try making this delightful dish today!