Avgolemono (Greek Chicken Pasta Soup) Recipe
Avgolemono is a classic Greek chicken pasta soup known for its creamy texture and bright lemon flavor. This comforting soup combines tender chicken, orzo pasta, and a rich egg-lemon mixture that thickens the broth into a velvety, satisfying dish perfect for cold days or when you crave a nourishing bowl of homemade goodness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
Sauté Base
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium-size carrots, peeled and diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
Soup
- 10 cups low sodium chicken broth, maybe more
- 1½ teaspoon kosher salt
- ¾ cup orzo pasta
Egg-Lemon Mixture
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice (from zest-removed lemon)
Final Add-ins and Garnish
- 2 cups shredded rotisserie or leftover chicken
- ¼ cup finely chopped fresh dill
- Sprigs of dill for garnish
- Finely grated zest from 1 medium lemon
- Freshly ground black pepper, to taste
Instructions
- Prepare the Base: Heat a large stockpot or Dutch oven over medium heat. Add the olive oil and butter, swirling the pan until the butter melts completely. Add the diced onion and carrots, stirring to combine. Cook for about 3-4 minutes until the onions are softened and translucent. Incorporate the minced garlic and chopped fresh rosemary, stirring for an additional 30 seconds to release their aromas.
- Simmer the Broth and Cook Orzo: Pour in the low sodium chicken broth and add kosher salt. Bring the mixture to a boil over medium heat. Let it cook for 10 minutes to develop flavor. Then add the orzo pasta and continue cooking for another 8-10 minutes until the pasta is tender but not mushy. Remove the pot from the heat once the orzo is cooked.
- Whisk Egg-Lemon Mixture: Meanwhile, in a medium-sized heatproof container like a 4-cup Pyrex measuring cup, whisk together the 3 whole eggs, 2 egg yolks, and 3 tablespoons of freshly squeezed lemon juice until well blended and slightly frothy.
- Temper the Egg Mixture: Slowly ladle about 2 cups of the hot soup broth into the egg-lemon mixture, adding the liquid very gradually while whisking continuously. This careful technique prevents the eggs from curdling by gradually raising their temperature.
- Combine and Thicken Soup: Return the pot with the orzo soup to medium-low heat. Stir the tempered egg-lemon mixture into the pot slowly. Cook for another 5 minutes while stirring constantly, allowing the soup to slightly thicken into a creamy texture without boiling, which could scramble the eggs.
- Add Chicken and Garnishes: Stir in the shredded rotisserie chicken, freshly chopped dill, and the finely grated lemon zest. If you prefer a thinner consistency, add more chicken broth to adjust. Taste and add additional salt or lemon juice as desired to balance flavors.
- Serve: Ladle the soup into bowls and garnish with fresh dill sprigs, lemon slices, and freshly ground black pepper. Serve warm for a comforting meal.
Notes
- Use low sodium chicken broth to control salt levels and adjust seasoning at the end.
- Tempering the eggs slowly is crucial to avoid scrambling and achieve a silky texture.
- Leftover roasted chicken or store-bought rotisserie chicken works perfectly for convenience and flavor.
- You can substitute orzo with other small pasta if desired, but cooking times may vary.
- If the soup thickens too much, add additional broth or hot water to reach desired consistency.
- Fresh herbs like dill are essential to best replicate the authentic Greek flavor profile.
Keywords: avgolemono, greek chicken soup, lemon chicken soup, orzo soup, comfort food, mediterranean soup