Authentic Avgolemono (Greek Lemon Chicken Soup)
Make traditional Greek Lemon Chicken Soup, Avgolemono, using a simple stovetop method. This recipe focuses on the correct tempering technique to achieve a smooth, creamy texture without curdling the egg-lemon mixture.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Low Fat
Ingredients
Scale
- 6 cups homemade or good quality low-sodium chicken broth
- 1 cup cooked, shredded chicken breast or thigh meat
- 1/2 cup orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the orzo pasta to the simmering broth. Cook according to package directions, usually 8 to 10 minutes, until al dente.
- Add the shredded cooked chicken to the pot and heat through for 2 minutes. Reduce the heat to low. The broth must not boil during the next steps.
- In a medium bowl, whisk the eggs vigorously until they are light and frothy.
- Slowly whisk in the fresh lemon juice and lemon zest into the eggs until fully combined. This is your avgolemono mixture.
- Temper the egg mixture: Ladle about 1 cup of the hot broth from the pot, one spoonful at a time, into the egg mixture while whisking constantly and quickly. This gradually raises the temperature of the eggs.
- Once tempered, slowly pour the tempered egg mixture back into the pot of soup, stirring continuously with a wooden spoon or whisk. Keep the heat on low. Do not let the soup boil after adding the eggs, or it will curdle.
- Heat gently for 2 to 3 minutes until the soup thickens slightly. Do not allow it to boil.
- Season with salt and pepper to your taste. Serve immediately.
Notes
- For the best flavor, use homemade chicken broth.
- If the soup seems too thick after resting, stir in a small amount of hot water or extra broth to reach your desired consistency.
- Always use fresh lemon juice for the brightest flavor in this soup.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2
- Sodium: 450
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 32
- Cholesterol: 150