Description
This traditional Greek Avgolemono Soup is a comforting and nourishing dish that combines tender chicken, savory vegetables, and a creamy lemon-egg broth. Perfect for revitalizing your dinner with its bright, tangy flavors and healing properties, this soup features a delicate balance of protein, rice or orzo, and fresh aromatics. It’s an ideal meal for chilly evenings or when you need a soothing yet flavorful meal.
Ingredients
Scale
Chicken and Broth
- 2 pieces Chicken Breasts (or pre-cooked rotisserie chicken)
- 6 cups Chicken Broth (preferably low-sodium)
Egg Mixture
- 3 pieces Eggs (beaten and tempered)
- 2 tablespoons Lemon Juice (freshly squeezed)
Base Ingredients
- 1 cup Rice or Orzo (short-grain rice or orzo, can substitute with brown rice)
- 1 piece Onion (chopped)
- 3 cloves Garlic (minced)
- 1 piece Carrot (diced)
- 1 piece Celery (diced)
- Olive Oil (drizzle for sautéing)
- Salt and Pepper (to taste)
Instructions
- Cook the Chicken: In a large pot, bring 6 cups of chicken broth to a gentle simmer over medium heat. Add the chicken breasts and cook for approximately 20 minutes, until fully cooked and tender. Remove the chicken from the pot and set aside to cool slightly, then shred into bite-sized pieces.
- Sauté the Vegetables: Lower the heat and add a drizzle of olive oil to the same pot. Sauté the chopped onion, minced garlic, diced carrot, and diced celery for 5-7 minutes until soft and fragrant.
- Add Rice or Orzo: Stir in the rice or orzo and sauté for an additional 2 minutes to lightly toast the grains and incorporate the flavors.
- Add Broth: Pour the reserved chicken broth back into the pot and bring the mixture to a gentle boil. Reduce heat and let the rice or orzo cook until tender, about 15 minutes.
- Temper the Eggs: In a separate bowl, whisk together the beaten eggs and freshly squeezed lemon juice until well blended. Slowly ladle about one cup of hot broth from the pot into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Combine Egg Mixture with Soup: Gradually pour the tempered egg-lemon mixture back into the pot while stirring continuously. Stir gently over low heat to thicken the soup slightly, but do not allow it to boil to avoid scrambling the eggs.
- Finish the Soup: Add the shredded chicken back into the pot. Season the soup with salt and pepper to taste. Heat through gently for 2-3 minutes, then serve warm.
Notes
- Use low-sodium chicken broth to control the salt level in the soup.
- Tempering the eggs is crucial to prevent them from curdling when added to the hot broth.
- Short-grain rice or orzo work best for the desired creamy texture; brown rice will require longer cooking time.
- For a richer flavor, rotisserie chicken can be used instead of raw chicken breasts.
- Do not let the soup boil once the egg-lemon mixture is added, as it may cause the eggs to scramble and alter the soup’s texture.
