Avgolemono soup is a yummy Greek dish that combines chicken broth, lemon juice, and rice or orzo. It’s creamy and tangy, making it perfect for a cozy day!
This soup is so comforting that it feels like getting a hug in a bowl! I love serving it with a sprinkle of fresh herbs for an extra kick. It’s simple to whip up, too!
Key Ingredients & Substitutions
Chicken Broth: Homemade broth is the best for flavor, but low sodium store-bought works if you’re short on time. For a veggie version, use vegetable broth for a lighter taste.
Orzo or Rice: I love orzo for its texture, but if you don’t have it, white rice or even quinoa can be great substitutes. Just adjust cooking times accordingly!
Lemon Juice: Fresh lemon juice is ideal for that zesty flavor. If you’re in a pinch, bottled lemon juice could work, but fresh is definitely better! You can also add some lemon zest for extra brightness.
Eggs: Eggs give the soup its creamy texture. For a vegan option, try silken tofu blended until smooth, but the flavor will differ slightly.
Fresh Dill: Dill adds a refreshing note, but you can substitute with parsley if you prefer. I find that dill really enhances the soup experience.
How Do You Temper Eggs to Prevent Curdling?
Tempering eggs is a crucial step for this recipe to ensure they blend smoothly into the hot soup without curdling. Here’s how to do it:
- Start by whisking the egg yolks until they are smooth.
- Gradually add hot broth (about 1 cup) to the yolks while whisking constantly. This step raises the temperature of the eggs slowly.
- Once tempered, slowly pour the mixture back into the pot, continuing to stir gently over low heat.
- Always keep the soup from boiling at this stage to maintain a creamy consistency.
Practice makes perfect with this technique, but don’t worry—you’ve got this! Enjoy making your avgolemono soup!
How to Make Avgolemono Soup
Ingredients You’ll Need:
- 6 cups chicken broth (preferably homemade or low sodium)
- 1/2 cup orzo pasta or white rice
- 3 large eggs
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 cups cooked chicken, shredded or diced
- Salt and freshly ground black pepper, to taste
- Fresh dill, chopped, for garnish
- Lemon slices, for garnish (optional)
How Much Time Will You Need?
This Avgolemono soup takes about 15 minutes to prepare and 20 minutes to cook, so you’re looking at a total of around 35 minutes to have this delicious dish ready to serve. Perfect for a cozy lunch or dinner!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken broth to a boil over medium-high heat. Once it’s boiling, add the orzo pasta or white rice. Let it cook until tender—this will take about 8-10 minutes for orzo or 15-20 minutes for white rice. Stir occasionally to prevent sticking.
2. Separate the Eggs:
While your pasta or rice is cooking, crack the eggs and separate the whites from the yolks into two different bowls. This is important for creating that smooth, creamy texture later.
3. Make the Egg-Lemon Mixture:
Using a whisk, beat the egg yolks until they’re smooth and creamy. Slowly add in the fresh lemon juice while whisking to combine. This mixture is what will give your soup its unique tangy flavor!
4. Temper the Egg Mixture:
To prevent the eggs from curdling, you need to temper them. Take about 1 cup of the hot broth from the pot and gradually whisk it into the egg-lemon mixture. This will gradually warm up the eggs, preparing them for the next step.
5. Combine and Thicken the Soup:
Now, slowly pour the tempered egg-lemon mixture back into the pot with the rest of the broth and orzo/rice, stirring constantly over low heat. This will help it thicken slightly without cooking the eggs too much. Make sure to not let it boil!
6. Add the Chicken:
Gently stir in the cooked chicken and let everything heat through for another minute or two. This will warm up the chicken and keep your soup cozy.
7. Season to Taste:
Give your soup a taste and season with salt and freshly ground black pepper according to your preference. It’s your creation, so make it just right!
8. Serve and Garnish:
Now it’s time to serve! Ladle the hot soup into bowls and garnish with chopped fresh dill and a lemon slice if you want an extra pop of flavor. Enjoy your creamy, tangy Avgolemono soup!
This traditional Greek avgolemono soup is not only delicious but also nourishing and comforting. Perfect for sharing with loved ones!
Can I Use Leftover Chicken for This Soup?
Absolutely! Leftover roasted or grilled chicken works great in avgolemono soup. Just shred it into bite-sized pieces before adding it to the broth. It adds great flavor and saves time!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove over low heat to prevent the eggs from curdling.
What If I Don’t Have Orzo or Rice?
No worries! You can substitute with other small pasta types like ditalini or even quinoa. Just be sure to adjust the cooking time as needed to achieve the right tenderness.
Can I Make This Soup Vegetarian?
Yes! Simply replace the chicken broth with vegetable broth and omit the chicken. You can also add extra veggies for texture, like carrots or peas, to make it heartier.
