Greek Lemon Chicken Soup

This Greek lemon chicken soup, also known as Avgolemono, has been my family's go-to comfort meal during chilly evenings. The magical combination of tangy lemon and creamy egg creates a silky texture that transforms simple ingredients into something extraordinary.

I first discovered this recipe during a particularly harsh winter when we were craving something warming yet bright. The lemon flavor instantly transported us to sunny Mediterranean shores, and it has since become our favorite way to chase away the winter blues.

Ingredients

• Shredded chicken: Provides lean protein and makes this soup satisfying. Use rotisserie chicken to save time
• Butter: Creates a rich foundation for sautéing the aromatics. European style preferred for more flavor
• Onion and celery: Form the aromatic base. Look for firm celery with bright green stalks
• Matchstick carrots: Add color and subtle sweetness. Fresh is best but precut saves prep time
• Orzo pasta: Gives wonderful texture without overpowering. Can substitute rice in a pinch
• Minced garlic: Provides essential aromatic flavor. Fresh cloves yield best results
• Oregano: Brings authentic Greek flavor. Use dried for convenience or fresh for brighter taste
• Egg yolk: Creates the signature silky texture. Room temperature works best for tempering
• Chicken broth: Forms the soup base. Homemade or low sodium store bought both work well
• Fresh lemon juice: Delivers the signature tangy flavor. Always use freshly squeezed
• Salt and pepper: Balance all flavors. Sea salt and freshly ground pepper make a difference

Step-by-Step Instructions

Prepare Aromatics:

Melt butter in a medium pot over medium heat until it begins to foam slightly but not brown. Add the diced onions and celery, sautéing for about 5 minutes until they become translucent and aromatic. Stir occasionally to prevent browning as we want sweetness not caramelization.

Build Flavor Base:

Add the oregano, matchstick carrots, minced garlic and shredded chicken to the pot. Sauté everything together for another minute, which allows the dried herbs to bloom and the garlic to release its aromatics without burning. The brief cooking time here intensifies the flavors.

Create The Broth:

Pour in the chicken broth, cover the pot with a lid, and bring the mixture to a gentle boil. This should take approximately 5 minutes. The covered pot helps retain heat and allows flavors to meld together as the temperature rises.

Cook The Pasta:

Once at a gentle boil, add the uncooked orzo, reduce heat to medium low, cover again and simmer for 10 minutes. Stir occasionally to prevent the orzo from sticking to the bottom. The pasta should become tender but still have a slight bite to it.

Prepare The Avgolemono:

While the pasta cooks, whisk together the egg yolk and lemon juice in a medium bowl until well combined and slightly frothy. This mixture is what gives this soup its trademark creaminess without adding any dairy.

Temper The Egg Mixture:

This is the most crucial step. Very slowly ladle about 1 cup of the hot broth from the soup into the egg lemon mixture while whisking constantly. This gradually raises the temperature of the eggs without scrambling them, creating the silky texture this soup is famous for.

Finish The Soup:

Pour the tempered egg mixture back into the pot, stirring gently to incorporate. The soup will immediately take on a velvety appearance and slightly thicken. Keep the heat low and do not allow it to boil again as this could cause the eggs to separate.

Season And Serve:

Taste and adjust with salt and pepper as needed. The amount will depend on how salty your broth was to begin with. Serve immediately in warmed bowls for the ultimate comfort experience.

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The egg yolk is truly the secret star of this recipe. I once tried making this soup without the proper tempering technique and ended up with egg drops rather than the silky broth Avgolemono is known for. Taking the extra minute to gradually warm the egg mixture makes all the difference in achieving that luxurious texture.

Make Ahead Tips

This soup can be prepared up to two days ahead with one important modification. Complete all steps except adding the egg lemon mixture. Store the broth with chicken and vegetables in the refrigerator. When ready to serve, reheat the soup until hot but not boiling, then proceed with the tempering and adding of the egg lemon mixture. This ensures the perfect texture every time even when prepared in advance.

Authentic Variations

Traditional Greek versions of Avgolemono often use rice instead of orzo pasta. For a more authentic approach, substitute the orzo with ⅓ cup of long grain white rice and extend the cooking time by about 5 minutes. Some regions of Greece also add small meatballs to their Avgolemono for a heartier version. You might also find variations that include spinach or dill for added color and flavor depth.

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Serving Suggestions

Avgolemono soup pairs beautifully with a simple Greek salad dressed with olive oil and red wine vinegar. A side of warm pita bread is perfect for dipping into the silky broth. For a complete Greek themed dinner, serve smaller portions as a starter before a main course of grilled lamb or chicken souvlaki. A glass of crisp white wine like Assyrtiko from Santorini makes for an excellent beverage pairing.

Cultural Significance

This soup has deep roots in Greek culture and is commonly served during Easter celebrations, though it has become a year round favorite. The name Avgolemono translates to "egg lemon" which perfectly describes its two distinctive ingredients. This cooking technique of using eggs and lemon to thicken sauces and soups appears throughout Mediterranean cuisine, particularly in Greek and Sephardic Jewish cooking traditions.

Recipe FAQs

→ What is Avgolemono soup?

Avgolemono is a traditional Greek soup featuring a combination of chicken, orzo, and a unique creamy mixture of egg yolk and lemon juice for a tangy flavor.

→ Can I use rice instead of orzo?

Yes, rice can be used as an alternative to orzo. It will give the soup a slightly different texture but is equally delicious.

→ How do I prevent the egg yolk from curdling?

To prevent curdling, whisk the egg yolk and lemon juice thoroughly, then gradually temper it by adding hot broth in small amounts while whisking constantly.

→ Can I make this soup ahead of time?

Yes! You can prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently to preserve the creamy texture.

→ Can I freeze Avgolemono soup?

It is not recommended to freeze this soup, as the egg yolk mixture may separate upon reheating, affecting the texture.