Greek egg and lemon 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
Freshly ground black pepper
INSTRUCTIONS
Cook the chicken and make the stock:
Place the chicken thighs, cold water, onion, peppercorns, and salt in a 5-quart or larger Dutch oven. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a simmer. Cook until the chicken is fully cooked through, around 45 minutes to 1 hour. Skim off any foam that forms on the surface.
Strain the stock:
Transfer the cooked chicken to a cutting board. Strain the stock through a fine-mesh strainer into a large heatproof bowl and discard the solids. If there’s too much fat, skim it off with a spoon or use a fat separator. Reserve 2 cups of the stock for later use. Return the remaining stock to the Dutch oven and keep warm over low heat.
Shred the chicken:
When the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands. Discard the skin and bones.
Cook the orzo:
Bring the stock back to a boil over medium-high heat. Add the dried orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken. Reduce the heat to low.
Prepare the egg-lemon mixture (avgolemono):
In a medium bowl, whisk the eggs until they are light in color and frothy (about 2 minutes). Slowly whisk in the freshly squeezed lemon juice. Gradually add the reserved 2 cups of warm stock to the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from curdling.
Finish the soup:
Pour the avgolemono (egg-lemon mixture) back into the pot with the chicken and orzo. Stir everything together and cook over low heat for 3 to 5 minutes, until the soup thickens slightly. Be careful not to let the soup boil.
Serve:
Ladle the soup into bowls and garnish with thin lemon slices, freshly chopped dill or oregano, and freshly ground black pepper.#delicioussoup #greek #lemon
There's nothing quite like a warm, comforting bowl of Avgolemono soup to brighten your day! This classic Greek egg and lemon soup holds a special place in my heart, and once you try it, I'm sure it will in yours too. It's famous for its wonderfully creamy texture and distinctive tangy, zesty flavor, making it a soothing yet invigorating dish. What makes Avgolemono so magical? It's all in the unique egg-lemon mixture that gives the broth its signature velvety consistency and pale yellow hue. The process of tempering the eggs is crucial for that smooth, rich finish without any curdling. My secret for success? Whisking the eggs until they're light and frothy, then slowly, gradually, streaming in warm (but not boiling!) stock while constantly whisking. This gentle warming of the eggs prevents them from cooking too fast when they hit the hot soup, ensuring a silky, beautiful broth every time. It just takes a little patience, and the results are totally worth it! Beyond the technique, it's the harmony of flavors that truly shines. The bright, fresh lemon juice cuts through the richness of the chicken stock, creating a perfectly balanced tangy flavor that awakens your taste buds. Adding fresh herbs like dill or oregano, as seen in those gorgeous close-up shots of a served bowl, really elevates the experience, providing a refreshing herbal note that complements the lemon beautifully. And a sprinkle of freshly ground black pepper? Absolutely essential for that extra kick. While my recipe features tender shredded chicken and small, pasta-like orzo, Avgolemono is incredibly versatile. Many traditional versions use rice instead of orzo, absorbing the flavorful broth and adding a different kind of heartiness. If you're looking to switch things up, give it a try! You can also adapt it to be vegetarian by using a vegetable broth and skipping the chicken, letting the lemon and egg mixture be the star. The key is always that luxurious, creamy broth. This soup isn't just delicious; it’s incredibly nourishing, often served as a comforting remedy when you're feeling under the weather. It’s a hug in a bowl, perfect for chilly evenings or simply when you crave something wholesome and flavorful. Garnishing with extra fresh lemon slices and a generous sprinkle of green herbs like dill or oregano truly makes it feel special. Don't be intimidated by the egg-lemon process – with these tips, you'll be making authentic, creamy Avgolemono like a pro in no time!
