Description
Experience the warmth and comfort of Avgolemono, a traditional Greek Lemon Chicken Soup that brightens up any meal. This delightful dish combines tender chicken with vibrant lemon flavor and creamy eggs, resulting in a satisfying soup that’s perfect for cozy dinners or light lunches. With its simple preparation and nourishing ingredients, Avgolemono is sure to impress your family and friends. Serve it as a stand-alone dish or pair it with crusty bread and a fresh salad for a complete meal. This recipe allows for customization with your favorite herbs or veggies, making it versatile enough for any occasion.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large 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
- Fresh dill or oregano
Instructions
- Prepare the Broth: In a Dutch oven, combine chicken thighs, water, onion, peppercorns, and salt. Bring to a boil, then reduce to a simmer for about 45 minutes to an hour until chicken is cooked.
- Strain the Stock: Remove chicken and strain the broth into a bowl; set aside.
- Shred Chicken: Once cool enough to handle, shred chicken into bite-sized pieces.
- Cook Orzo: Return broth to heat; add orzo and cook until al dente (7-9 minutes). Stir in shredded chicken.
- Prepare Egg-Lemon Mixture: Whisk eggs until frothy; gradually whisk in lemon juice and warm stock to temper.
- Combine and Thicken: Pour egg mixture into soup; stir well and heat gently for 3-5 minutes without boiling.
- Serve: Ladle soup into bowls and garnish with lemon slices and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg