Description
Greek Lemon Chicken Soup, or “Avgolemono,” is a silky, tangy, and comforting dish that’s perfect for cozy evenings or a light yet satisfying meal. With tender chicken, delicate orzo, and the zesty brightness of fresh lemon, this soup is a timeless Mediterranean classic.
Ingredients
Scale
For the Soup Base:
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large yellow onion, unpeeled and quartered
- 2 tbsp whole black peppercorns
- 1 tbsp kosher salt
For the Soup Finish:
- 1/2 cup dried orzo
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice (from 1 lemon)
For Serving:
- Lemon slices (thinly sliced)
- Fresh dill or oregano
- Freshly ground black pepper
Instructions
- Prepare the Broth
- In a large pot, combine chicken thighs, water, onion, peppercorns, and salt.
- Bring to a gentle boil over medium heat, skimming off any foam.
- Reduce heat to low and simmer for 40–50 minutes, or until the chicken is tender.
- Strain the Broth
- Remove the chicken and set aside to cool slightly.
- Strain the broth through a fine mesh sieve and return it to the pot.
- Add Orzo
- Bring the strained broth to a boil and stir in the orzo.
- Cook according to package instructions, about 8–10 minutes, until tender.
- Prepare the Egg-Lemon Mixture
- In a medium bowl, whisk together the eggs and lemon juice until frothy.
- Gradually add 1 cup of hot broth to the egg mixture, whisking constantly to temper the eggs.
- Combine and Finish the Soup
- Slowly pour the egg-lemon mixture back into the pot, stirring constantly.
- Shred the cooked chicken and add it to the soup.
- Season with additional salt and pepper to taste.
- Serve and Garnish
- Ladle the soup into bowls and garnish with lemon slices, fresh dill or oregano, and freshly ground black pepper.
Notes
- Use High-Quality Chicken: Bone-in, skin-on thighs yield the richest flavor.
- Temper Eggs Carefully: Adding hot broth slowly prevents curdling.
- Orzo Alternatives: Substitute orzo with rice, couscous, or another small pasta.
- Storing Leftovers: Refrigerate for up to 3 days; reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Boiled and Simmered
- Cuisine: Greek