Description
Savor the comforting flavors of Avgolemono, a traditional Greek soup combining chicken, eggs, and lemon in a velvety broth. Perfect for chilly evenings, this creamy and tangy dish is easy to make and customizable with grains like rice or orzo.
Ingredients
- For the Soup:
- 6 bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- Optional: 1 cup rice, orzo, or other grain
- For the Avgolemono Sauce:
- 2 large eggs
- 1/3 cup fresh lemon juice (adjust to taste)
- Salt and pepper to taste
Instructions
- Prepare the Broth:
- Combine chicken thighs, water, and onion in a large pot.
- Bring to a boil, skimming foam, then simmer on low for 30–40 minutes.
- Strain and Shred:
- Remove chicken and let cool.
- Strain broth, discarding onion, and return to pot.
- Shred cooled chicken, discarding skin and bones.
- Cook Grains (Optional):
- Add rice or orzo to simmering broth and cook until tender.
- Prepare Avgolemono Sauce:
- Whisk eggs and lemon juice until smooth in a medium bowl.
- Gradually whisk in a ladle of hot broth to temper the eggs.
- Combine and Serve:
- Slowly pour egg mixture into the soup, stirring continuously.
- Add shredded chicken back to the pot and heat through without boiling.
- Season with salt and pepper, and serve hot.
Notes
- Avoid boiling the soup after adding the egg mixture to prevent curdling.
- Garnish with fresh dill or parsley for extra flavor.
- Store leftovers in the refrigerator for up to 3 days and reheat gently
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
