Avgolemono is a traditional Greek soup known for its comforting and invigorating nature. This classic dish combines tender chicken, velvety orzo pasta, and a unique egg-lemon mixture that provides a signature creamy, tangy finish. Perfect for a cozy meal, this soup is a delightful balance of flavors and textures, garnished with fresh dill for a touch of green.
Ingredients
🍗 5 bone-in, skin-on chicken thighs
🧂 Salt
🌶️ Black Pepper
🫒 2-3 tablespoons Olive Oil, plus extra for garnish
🧅 1 large onion, diced
🌿 2-3 celery stalks, diced
🧄 3-4 cloves garlic, minced or pressed
🌶️ 1 teaspoon paprika
🌿 1/2 teaspoon dried herbs such as oregano or thyme
🍗 6-8 cups chicken broth stock
🍝 1 cup orzo pasta
🥚 2 large eggs
🍋 Juice from 1-2 lemons approximately 1/4 - 1/2 cup
🌿 Fresh dill, for garnish
🍋 Lemon slices, for garnish
Instructions
1- Prepare the Chicken:
- Season the chicken thighs generously with salt and freshly ground black pepper.
2- Sear the Chicken:
- Heat 2-3 tablespoons of Olive Oil in a Dutch oven over medium-high heat.
- Sear the chicken thighs, skin-side down first, until golden brown (about 3-4 minutes). Flip and brown the other side. Remove from pot and set aside.
3- Sauté the Vegetables:
- In the same pot, add the diced onion and sauté until softened, approximately 5 minutes.
- Add paprika and dried herbs, stirring to combine.
- Add celery and garlic, and sauté for a few more minutes until fragrant.
4- Build the Soup Base:
- Pour in the chicken broth and bring the mixture to a simmer.
- Return the seared chicken to the pot and add orzo pasta.
- Cook until the chicken is tender and orzo is al dente.
5- Prepare Avgolemono Liaison:
- Crack the eggs into a small mixing bowl. Add lemon juice and whisk together until fully combined.
6- Temper the Mixture:
- Gradually ladle approximately 1/2 cup of hot broth into the egg-lemon mixture while whisking to raise the temperature slowly.
7- Incorporate Avgolemono:
- Slowly pour the tempered Avgolemono mixture into the soup, whisking constantly to avoid curdling.
- Add shredded chicken back to the soup and stir gently.
8- Serve the Soup:
- Ladle the soup into serving bowls. Garnish with fresh dill, a drizzle of olive oil, lemon slices, and freshly ground black pepper.
- Serve with toasted bread or croutons, if desired.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 5
Calories: 365 Protein: 23g Fat: 20g Carbohydrates: 24g Fiber: 1g
Equipment: Dutch Oven (Cream-colored enamel cast iron, brand not visible), Tongs (Stainless steel, brand not visible), Chef's Knife (Black handle, hammered blade, brand not visible), Wooden Spoon (Brand not visible), Garlic Press (White and silver-toned, brand not visible), Small Mixing Bowl (White ceramic, brand not visible), Lemon Squeezer (Yellow, metal, brand not visible), Whisk (Small metal, brand not visible), Ladle (Stainless steel, brand not visible), Serving Bowl (Earthy-toned ceramic, brand not visible)
Cooking Tips
- Ensure the chicken is thoroughly browned for a rich flavor.
- Gradually temper the egg-lemon mixture to avoid scrambling the eggs.
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