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Avgolemono Soup
Avgolemono Soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Try this quick and comforting Greek avgolemono soup for a satisfying weeknight meal. Silky broth with tangy lemon and eggs.
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 5 cups chicken stock, plus 1 cup water
  • 1/2 cup orzo or rice
  • 1 pound skinless chicken breast, diced
  • 3 tablespoons lemon juice
  • 3 eggs
  • Fresh parsley for garnish
Instructions:
  • Caramelize the onions: Heat the olive oil in a medium pot over medium-high heat until it shimmers, then cook the onion until soft and translucent, about 4 to 5 minutes.
  • Prepare the orzo or rice: Boil a pot of salted water while the onion cooks. Add the orzo or rice and cook as per package instructions.
  • Combine the chicken stock with the onions: Once the onions are cooked, pour in the chicken stock and water, then gently bring to a simmer.
  • Once the orzo or rice is nearly cooked—firm but not completely done—drain and add it to the pot with the chicken broth and onion.
  • Add the diced chicken breast and cook for 5-8 minutes or until fully cooked. Taste the soup for salt and ensure the chicken is cooked through by checking for any pink inside. Continue cooking if needed.
  • In a bowl, vigorously whisk together the eggs and lemon juice. Using both hands, slowly pour in a ladle of hot broth into the egg-lemon mixture while whisking continuously. Repeat this process at least twice, adding as much broth as desired. This will temper the eggs before adding them to the soup.
  • Turn off the heat under the soup and vigorously whisk in the tempered eggs with one hand while slowly pouring in the hot egg-lemon mixture with the other. Serve immediately, garnished with fresh parsley.

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