Avgolemono (Greek Lemon Chicken Soup)
A classic Greek chicken avgolemono soup features a rich broth thickened with eggs and brightened with lemon.
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Instructions
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Start boiling 8 cups of water in a large stockpot. Add the chicken, carrots, celery, onion, bay leaves, peppercorns, and salt. Bring to a rapid boil, then reduce heat and simmer partially covered for 1 to 1 1/2 hours.
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Remove the chicken and vegetables, strain the broth through a fine sieve, then return the strained broth to the pot and bring it to a boil.
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Add the orzo to the boiling broth and cook until al dente, as directed on the package.
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While the orzo cooks, whisk the eggs with the lemon zest and juice in a medium bowl.
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After the pasta finishes cooking, turn off the heat. Ladle about 2 cups of hot broth into the egg-lemon mixture while continuously whisking to temper the eggs.
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Return the tempered egg-lemon mixture to the pot, stirring continuously over very low heat for 5 to 10 minutes until heated through; do not boil the soup.
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Adjust seasoning with salt and pepper, then garnish with dill and serve. You may add the chicken and vegetables back if preferred.