Avgolemono — Greek Lemon Chicken Soup
A bright and silky Greek chicken and orzo soup emulsified with eggs and lemon. This comforting avgolemono recipe yields a fragrant broth with tender chicken and a glossy finish.
Ingredients
Broth
- 12 cups water
- 4 chicken breast halves skinless, boneless
- 1 onion quartered
- 2 carrots chopped
- 2 celery stalks chopped
- 1 tsp dried oregano
- 0.25 tsp ground turmeric
- 2 bay leaves
- kosher salt to taste
- freshly ground black pepper to taste
Soup Assembly
- 0.75 cup orzo pasta
- 3 large eggs
- 0.5 cup freshly squeezed lemon juice
- 1 tsp kosher salt or to taste
- freshly ground black pepper for serving
- chopped fresh parsley for garnish
Instructions
Broth
- Add 12 cups water, chicken breasts, onion, carrots, celery, oregano, turmeric, and bay leaves to a large pot. Season lightly with salt and pepper. Bring to a boil over medium-high heat.
- Reduce heat to low and simmer, skimming foam occasionally, until the chicken reaches 165°F, about 20–25 minutes.
- Transfer the chicken to a plate and strain the broth through a fine mesh sieve, discarding solids. Return the clear broth to the pot.
Soup Assembly
- Bring the broth to a gentle boil and add the orzo. Cook until al dente, about 8–10 minutes.
- Whisk the eggs and lemon juice together in a heatproof bowl until frothy.
- Temper the egg mixture by slowly whisking in one cup of hot broth. Then pour the mixture back into the soup, stirring constantly.
- Heat over low heat for 2 minutes, stirring gently. Do not let it boil to prevent curdling.
- Shred the reserved chicken and stir into the soup. Adjust seasoning with salt and pepper.
- Ladle the soup into bowls and garnish with chopped parsley and extra pepper.
Notes
Allow soup to cool at room temperature no longer than 2 hours before refrigerating.
Store in an airtight container for up to 3 days or freeze for up to 2 months. Thaw overnight before reheating.
Reheat gently over low heat, whisking to restore silkiness.