|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 5g||17%|
|Total Sugars 8g|
|Vitamin C 65mg||323%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken soup avgolemono is perhaps the most iconic of all Greek soups. It is on the menu at nearly every Greek restaurant or diner, and you’ll find it as the first course at most Greek holiday celebrations. The inclusion of egg might seem unusual, but in this soup, egg acts as a thickener to this chicken soup with orzo. Chicken tastes great with lemon, and the soup's taste is seriously brightened with the addition of lemon zest and juice. The taste is silky and creamy (and lemony), without the use of cream.
Click Play to See This Avgolemono (Greek Lemon Chicken Soup) Recipe Come Together
1 whole chicken, about 3 1/2 pounds, with excess fat trimmed and breast skin removed
12 cups water
2 carrots, cut in half
2 stalks celery, cut in half
1 large onion, peeled and cut in half
2 bay leaves
5 whole peppercorns
2 teaspoons salt, plus more for seasoning, to taste
1/2 cup orzo pasta, or rice
3 large eggs, room temperature
1 teaspoon fresh lemon zest
2 lemons, juiced, juice strained
Freshly ground black pepper, to taste
Dill, for garnish
Gather the ingredients.
Add the chicken, water, carrots, celery stalks, onion, bay leaves, black peppercorns, and salt to a large stockpot. Bring to a rapid boil, lower the heat to medium-low and simmer, partially covered, for approximately an hour to an hour and a half.
Remove the chicken and vegetables to a bowl and carefully strain the broth through a fine sieve into a separate large bowl. Return the strained broth to the stockpot and bring to a boil.
Add the orzo and cook, uncovered, for approximately 10 to 12 minutes until tender.
While the pasta is cooking, prepare the egg-lemon mixture in a separate bowl. Using a whisk, beat the eggs until nice and frothy.
Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.
When the pasta has finished cooking, turn off the heat. Ladle about 2 cups of broth into a bowl or large measuring cup.
Slowly add the hot broth to the egg-lemon mixture while continuing to whisk. This will temper the eggs and prevent them from curdling once they are added to the hot broth.
Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 to 10 minutes until heated through. Be careful not to boil the soup once the eggs have been added. Adjust your seasoning for salt and pepper.
Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer. Garnish with dill and additional salt and pepper, if desired.
If you like your soup very thick, you can add two tablespoons of cornstarch dissolved in a bit of warm water to the broth before adding the egg-lemon mixture.
How to Store and Freeze Avgolemono
This soup avgolemono can be kept in an airtight container in the refrigerator for 2 to 3 days. Carefully reheat on medium-low, ensuring it doesn't come to a full boil. You can also freeze this soup up to 6 months. Thaw in the refrigerator and reheat gently, adding a bit of water if needed until completely hot.