Description
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups chicken broth (low-sodium preferred)
1 cup cooked, shredded chicken (preferably rotisserie)
1/2 cup orzo pasta (or rice for gluten-free option)
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add minced garlic and cook for another 30
seconds until fragrant.
Pour in the chicken broth and bring to a boil. Once boiling, add the orzo pasta (or rice) and cook according to package instructions, about 8-10 minutes.
In a separate bowl, whisk the eggs, lemon juice, and lemon zest until smooth.
Once the orzo is cooked, reduce the heat to low. Slowly pour a ladle of the hot broth into the egg mixture, whisking constantly to temper the eggs.
Gradually stir the egg mixture back into the pot, whisking continuously to avoid curdling. Continue to cook on low for 3-4 minutes until the soup thickens
slightly.
Add the shredded chicken, and season with salt and pepper to taste. Heat through for another 2 minutes.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 280 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy Avgolemono every time.
- Sauté Aromatics: In a large pot, heat 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Simmer Broth & Pasta: Pour in 4 cups of low-sodium chicken broth and bring to a boil. Add 1/2 cup of orzo pasta, reduce heat to a simmer, and cook for 8-10 minutes, or until the orzo is al dente.
- Prepare the Avgolemono Sauce: While the pasta cooks, whisk 2 large eggs, 1/4 cup fresh lemon juice, and the zest of one lemon in a medium bowl until completely smooth and frothy.
- Temper the Eggs (Crucial Step): Once the orzo is cooked, reduce the heat to the lowest setting. Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture, whisking vigorously and constantly. This gradually raises the eggs’ temperature without scrambling them.
- Thicken the Soup: Slowly pour the tempered egg mixture back into the pot, stirring constantly. Cook on low for 3-4 minutes, stirring often, until the soup thickens slightly. Do not let it boil.
- Finish and Serve: Stir in 1 cup of shredded chicken and heat through for 2 minutes. Season with salt and pepper. Ladle into bowls and garnish with fresh parsley.
Serving Suggestions
This versatile soup is a complete meal but can be elevated with simple sides. Serve with warm, crusty bread or pita for dipping. A crisp Greek salad with feta and olives makes a perfect companion. For a heartier meal, add a side of roasted vegetables like asparagus or broccoli.
How-to Summary
Quickly sauté onion and garlic. Simmer broth and orzo until pasta is tender. Separately, whisk eggs, lemon juice, and zest. Temper the egg mixture with hot broth, then stir it back into the pot to thicken. Add shredded chicken, season, and garnish with parsley.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but with caution. Prepare the soup base (broth, pasta, chicken) and store it separately from the egg-lemon mixture. Reheat the base gently and complete the tempering process just before serving for the best texture.
What can I use instead of orzo? Small pasta like pastina or ditalini work well. For a gluten-free version, use long-grain white rice or even cauliflower rice (add it in the last few minutes of cooking).
Why did my eggs curdle? The soup was likely too hot when you added the egg mixture. Always reduce heat to low and temper the eggs slowly with hot broth. Never let the soup boil after adding the eggs.
Can I use bottled lemon juice? Fresh lemon juice is highly recommended for the brightest flavor. Bottled juice can have a metallic or stale taste that will affect the soup’s fresh profile.
How can I make this vegetarian? Substitute the chicken broth with a high-quality vegetable broth and replace the chicken with canned, drained white beans or extra vegetables like spinach or peas.
Common Mistakes to Avoid
- Adding Eggs Directly to the Pot: This will instantly scramble them. Always temper with hot broth first.
- Boiling After Adding Eggs: Keep the soup on low heat after incorporating the avgolemono sauce to maintain a silky texture.
- Using Pre-Juiced Lemon Bottles: The flavor is inferior. Always juice fresh lemons.
- Overcooking the Pasta: Cook the orzo just until al dente, as it will continue to soften in the hot soup.
Conclusion
This classic Avgolemono Soup is a testament to how simple ingredients can create extraordinary comfort food. With its creamy texture, bright lemon flavor, and hearty chicken and pasta, it’s a nourishing dish that comes together in under 30 minutes. By following the tempering technique and avoiding common pitfalls, you can master this Greek staple. It’s the perfect quick dinner that feels both elegant and homely.
