Avgolemono soup is a traditional Greek dish known for its unique blend of chicken, lemon, and egg, resulting in a creamy and tangy flavor profile. The term “avgolemono” translates to “egg-lemon,” which are the defining ingredients of the soup. This dish has been a staple in Greek cuisine for centuries, often enjoyed as a comforting meal during colder months.
The soup offers several health benefits. Chicken provides a lean source of protein, essential for muscle maintenance and repair. The inclusion of eggs adds additional protein and healthy fats. Lemons are rich in vitamin C, supporting immune function and skin health. The combination of these ingredients creates a nourishing and balanced meal.
Servings: 6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Projected Cost of Recipe: $15.75 USD (April,2025)
Ingredients:
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- ½ cup uncooked orzo or long-grain white rice
- 2 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, chopped, for garnish (optional)
Instructions:
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Chicken: Pour in the chicken broth and add the chicken breasts to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
- Cook Orzo/Rice: Bring the broth back to a boil and add the orzo or rice. Cook according to package instructions until al dente.
- Prepare Avgolemono Sauce: In a medium bowl, whisk together the eggs and lemon juice until smooth and frothy.
- Temper the Egg Mixture: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking continuously to prevent the eggs from curdling.
- Combine and Heat Through: Reduce the heat to low. Slowly pour the tempered egg mixture back into the pot, stirring constantly. Add the shredded chicken back into the soup. Cook gently for a few minutes until the soup thickens slightly. Do not let it boil to avoid curdling the eggs.
- Season and Serve: Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with chopped fresh dill or parsley if desired. Serve warm.
Tips and Variations:
- Consistency: For a thicker soup, increase the amount of orzo or rice.
- Lemon Flavor: Adjust the lemon juice to your preference for a more or less tangy flavor.
- Protein Variation: Substitute chicken with turkey or add chickpeas for a different protein source.
- Grain Alternatives: Quinoa or small pasta shapes can replace orzo or rice.
- Vegetarian Option: Use vegetable broth and omit the chicken for a vegetarian version.
