Avgolemono (Greek Egg-Lemon Chicken Soup) Recipe
Avgolemono is a classic Greek egg-lemon chicken soup known for its silky, tangy broth enriched with tender chicken and orzo pasta. This comforting soup combines a homemade chicken broth simmered with whole peppercorns and onion, finished with a luscious egg-lemon emulsion that thickens the soup while adding bright, fresh flavor. Perfect for a nourishing family meal, it’s served garnished with fresh dill or oregano and lemon slices for an extra zing.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: About 9 cups (serves 6) 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
For the Soup:
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- 1/2 cup dried orzo
- 4 large eggs
- 1/4 cup freshly squeezed lemon juice (from 1 large lemon)
For Serving:
- 1/2 medium lemon, thinly sliced
- Fresh dill or oregano, chopped
- Freshly ground black pepper
Instructions
- Cook the Chicken and Prepare Broth: In a large 5-quart or bigger Dutch oven, place 6 bone-in, skin-on chicken thighs with 8 cups cold water, 1 large unpeeled quartered yellow onion, 2 tablespoons whole black peppercorns, and 1 tablespoon kosher salt. Cover and bring to a boil over high heat, then reduce heat to a simmer. Cook for 45 minutes to 1 hour until chicken is cooked through. Skim off any foam with a slotted spoon during cooking.
- Strain and Prepare Stock: Remove the chicken thighs and transfer to a cutting board. Strain the broth through a fine-mesh strainer into a heatproof bowl, discarding solids. Skim off any excess fat from the broth with a spoon or fat separator. Reserve 2 cups of the broth in a measuring cup. Return the remaining broth to the Dutch oven and keep warm over low heat.
- Shred the Chicken: Once cool enough to handle, shred the chicken meat into bite-sized pieces with your hands, discarding the skin and bones. Set aside the shredded chicken.
- Cook Orzo and Add Chicken: Bring the broth back to a boil over medium-high heat. Add 1/2 cup dried orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken and reduce heat to low.
- Make the Avgolemono Egg-Lemon Mixture: In a medium bowl, whisk 4 large eggs until frothy and lighter in color, about 2 minutes. Slowly add 1/4 cup freshly squeezed lemon juice while continuing to whisk. Temper the eggs by gradually drizzling in the 2 cups of warm reserved broth, whisking constantly to avoid curdling.
- Combine and Thicken Soup: Slowly pour the egg-lemon mixture back into the pot with chicken and orzo, stirring gently to combine. Cook over low heat for 3 to 5 minutes until the soup thickens slightly, but do not let it boil to prevent eggs from curdling.
- Serve the Soup: Ladle the avgolemono soup into bowls and garnish with thin lemon slices, fresh dill or oregano, and freshly ground black pepper to taste. Serve immediately.
Notes
- Make ahead: The chicken and broth can be prepared up to 2 days ahead. Shred the chicken and refrigerate separately; strain and refrigerate the broth. Lemon juice can also be pre-squeezed.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat without boiling.
- Portion Adjustment: If you expect leftover soup, consider halving the recipe.
Keywords: avgolemono, Greek chicken soup, egg-lemon soup, chicken and orzo soup, traditional Greek recipe, comforting soup, homemade chicken broth