Heartwarming Greek Avgolemono Soup Recipe

Ingredients

  • 6 cups chicken broth
  • 1 cup uncooked orzo
  • 4 eggs
  • 1/3 cup fresh lemon juice
  • 1 cup shredded cooked chicken
  • Salt and pepper to taste
  • Fresh chopped parsley for garnish

Steps and instructions

  1. Bring the chicken broth to a boil in a large pot over medium-high heat.
  2. Add the orzo and cook until tender, about 8 to 10 minutes.
  3. In a separate bowl, whisk together the eggs and lemon juice until smooth.
  4. Ladle a cup of hot broth into the egg-lemon mixture, whisking constantly to prevent the eggs from scrambling.
  5. Pour the egg-lemon mixture back into the pot, stirring well to blend with the rest of the broth.
  6. Add the shredded chicken to the pot and heat through.
  7. Season with salt and pepper to taste.
  8. Before serving, garnish with fresh chopped parsley.

Tools for making

  • Large pot - needed to boil the chicken broth and cook the orzo
  • Whisk - used to whisk together the eggs and lemon juice
  • Ladle - used to transfer a cup of hot broth into the egg-lemon mixture
  • Stirring spoon - needed to stir and blend the egg-lemon mixture with the broth

Recipe variations

  • Vegetarian Variation: Substitute the chicken broth with vegetable broth and omit the shredded chicken.
  • Shrimp Variation: Add cooked shrimp to the soup along with the shredded chicken.
  • Vegan Variation: Replace the eggs with a vegan egg substitute, such as aquafaba (chickpea brine) or a commercial egg replacer.
  • Gluten-Free Variation: Use gluten-free orzo or substitute it with rice or quinoa.
  • Spinach Variation: Add a handful of fresh spinach leaves to the soup for added color and nutrition.
  • Spicy Variation: Add a dash of hot sauce or crushed red pepper flakes to give the soup a spicy kick.
  • Herb Variation: Experiment with different herbs such as dill, thyme, or oregano to enhance the flavor.
  • Vegetable Variation: Add chopped vegetables like carrots, celery, or bell peppers for a heartier version of the soup.

Recipe overview

This is a classic Avgolemono recipe, a Greek soup known for its tangy and creamy mixture of chicken broth, orzo, eggs, and a hefty dose of lemon. This comforting dish is perfect for a cold day or when you're feeling under the weather. It is surprisingly easy to make, using staple ingredients and a simple technique to blend them all together. It's a hearty, comforting soup with a bright, fresh taste. In under an hour, you can have a pot of Avgolemono ready to enjoy, garnished with fresh parsley for an added pop of color and freshness.

Common questions

  1. Can I use vegetable broth instead of chicken broth?
    Yes, you can substitute vegetable broth for chicken broth if you prefer a vegetarian version of Avgolemono.
  2. Can I use a different type of pasta instead of orzo?
    Certainly! While orzo is traditional for Avgolemono, you can use other small pasta shapes like rice-shaped pasta or even broken spaghetti.
  3. Can I use pre-cooked rotisserie chicken?
    Absolutely! Using pre-cooked rotisserie chicken is a convenient option. Shred the chicken and add it to the soup during the final steps to heat through.
  4. Can I make this recipe ahead of time?
    While it's best to serve Avgolemono immediately after preparing, you can make it ahead of time and reheat gently on the stovetop. However, be aware that the texture of the soup may change slightly upon reheating.
  5. Can I freeze the leftovers?
    Unfortunately, the texture of Avgolemono may not hold up well after freezing and thawing due to the eggs. It is recommended to consume the soup fresh.

Serving dishes and utensils

  • Large pot - Used for boiling the chicken broth and cooking the orzo.
  • Whisk - Essential for whisking together the eggs and lemon juice to create the creamy avgolemono sauce.
  • Ladle - Used to transfer a cup of hot broth into the egg-lemon mixture, gradually incorporating it without scrambling the eggs.
  • Spoon or tongs - Useful for stirring the soup and adding the shredded chicken to the pot.
  • Soup bowls - Required for serving the avgolemono soup.
  • Garnish bowl - Optional, but convenient for holding the fresh chopped parsley as a garnish.

Origin stories

Avgolemono, a traditional dish steeped in the rich tapestry of Greek cuisine, has a name that simply means "egg-lemon", in reference to its two main ingredients. It's a dish that traces its origins back to ancient times, with variations found throughout the Mediterranean and Middle East. A staple in households across Greece, avgolemono is often consumed as a comforting meal during the chillier months, or as a soothing remedy for those under the weather. Yet, it's not just a humble, homecooked dish; in fact, avgolemono has been served at grand feasts and gatherings, a testament to its versatility and enduring appeal. Its creamy consistency, achieved without the use of dairy, and its bright, zesty flavor profile, are a testament to the ingenuity of Greek culinary traditions, blending simple ingredients to create a dish with a depth of flavor that belies its modest components.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.