Description
Hearty Greek lemon chicken soup (avgolemono) brings comfort from Mediterranean kitchens to dinner tables worldwide. Creamy broth, tender chicken, and tangy lemon create a soul-warming experience you’ll savor with each spoonful.
Ingredients
Scale
- 6 bone-in (skin-on) chicken thighs (approximately 2 lbs or 907 g)
- 8 cups (1.9 L) cold water
- 1/2 cup (120 ml) dried orzo pasta
- 4 large eggs
- 1/4 cup (60 ml) freshly squeezed lemon juice (from 1 large lemon)
- 1 large yellow onion (unpeeled and quartered)
- 2 tbsps whole black peppercorns
- 1 tbsp kosher salt
- Thinly sliced lemon rounds (optional garnish)
- Fresh dill or oregano sprigs (optional garnish)
- Freshly ground black pepper (optional garnish)
Instructions
- In a large pot, combine chicken thighs, water, quartered onion, peppercorns, and salt. Bring to a rolling boil over high heat, then reduce to a gentle simmer for 45-60 minutes until chicken is completely tender.
- Remove chicken with tongs and strain broth through a fine-mesh sieve into a large bowl. Discard solids and skim excess fat. Reserve 2 cups of broth separately.
- After chicken cools, discard skin and bones. Shred meat into bite-sized pieces using two forks or hands.
- Return strained broth to pot and bring to a boil. Add orzo and cook for 7-9 minutes until al dente. Stir in shredded chicken and reduce heat to low.
- Whisk eggs in a medium bowl until light and frothy, about 2 minutes. Slowly incorporate lemon juice while whisking continuously.
- Gradually stream the reserved warm broth into egg-lemon mixture, whisking constantly to prevent curdling and create a smooth sauce.
- Gently pour tempered egg-lemon mixture into pot with chicken and orzo. Stir carefully and cook on low heat for 3-5 minutes until soup thickens slightly, avoiding boiling.
- Serve hot, garnishing with fresh lemon slices, chopped herbs, and a sprinkle of black pepper.
Notes
- Master the broth’s clarity by skimming foam during simmering, which prevents cloudiness and ensures a clean, refined flavor profile.
- Temper eggs carefully when adding warm broth to prevent scrambling, creating a silky smooth sauce that’s key to authentic Avgolemono texture.
- Use fresh lemon juice for bright, vibrant citrus notes that elevate the soup’s overall taste, avoiding bottled alternatives that can taste flat.
- Choose bone-in chicken thighs for richer, more robust broth depth compared to leaner chicken breasts, enhancing the soup’s traditional Mediterranean character.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 305 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 195 mg