We invite you to try Greek Chicken Lemon Soup (Avgolemono) – a classic dish often found in Greek restaurants and homes. This comforting soup is commonly served at weddings or special celebrations. The name “Avgolemono” refers to the egg and lemon sauce used to thicken the soup at the final stage of cooking. It has a rich, creamy texture with a bright lemon flavor that is not overly sour.
Ingredients:
- 2 boneless, skinless chicken breast halves (about 450 g / 1 lb)
- 2 liters (8 cups) homemade chicken broth
- ½ cup (100 g) rice or orzo pasta
- 5 large eggs
- ¼–½ cup (60–120 ml) freshly squeezed lemon juice
- Salt, to taste
- Chopped dill, for garnish
Instructions:
- In a 3-liter pot, combine the chicken breasts and chicken broth. Heat gently to maintain a broth temperature of about 65°C (150°F). Cook for about 1 hour, until the chicken is fully cooked. Remove the chicken from the broth.
- Once the chicken has cooled enough to handle, cut it into cubes or shred it into bite-sized pieces, then set aside.
- Add rice or orzo to the broth and cook until tender—about 20 minutes for rice or 13 minutes for orzo. Reduce the heat to maintain a gentle simmer.
- Meanwhile, in a heatproof bowl, whisk the eggs with ¼ cup (60 ml) of lemon juice until frothy.
- While continuously whisking, slowly add ½ cup of the hot chicken broth to the egg mixture. It’s okay if some rice or orzo gets in. Gradually whisk in another 3–4 half-cup portions of hot broth, then pour the tempered egg mixture back into the pot. Season with salt.
- Simmer the soup gently, stirring and scraping the sides of the pot, until the eggs thicken the broth. Taste and, if desired, add more lemon juice for a stronger lemon flavor. Adjust seasoning with additional salt if needed.
- Return the chopped chicken to the soup, then ladle into bowls. Garnish with fresh dill and serve.
Your Greek Chicken Lemon Soup (Avgolemono) is ready to enjoy! Bon appétit!