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Avgolemono

Creamy Avgolemono Chicken Soup to Warm Your Soul

This Creamy Avgolemono Chicken Soup is enriched with lemon and packed with protein, making it a comforting dinner option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Greek
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free version.
  • 2 tablespoons Extra virgin olive oil Use vegetable oil if needed.
  • 1 medium Onion Finely diced; shallots can be a good alternative.
  • 2 medium Carrots Peeled and diced; substitute with celery for different flavor notes.
  • 3 cloves Garlic Finely minced; can be replaced with garlic powder.
  • 1 tablespoon Fresh rosemary Finely chopped; substitute with thyme or dill.
  • 6 cups Low sodium chicken broth Homemade stock is preferable for richer flavor.
  • 1 teaspoon Kosher salt Adjust to taste especially if using regular broth.
For the Creamy Blend
  • ¾ cup Orzo pasta Substitute with rice for a more traditional base.
  • 3 large Eggs Add egg whites for a lighter version.
  • 2 large Egg yolks Can use an additional egg if needed.
  • 3 tablespoons Fresh lemon juice Meyer lemon can be used for a sweeter profile.
For the Finishing Touches
  • 2 cups Shredded rotisserie or leftover chicken Any cooked chicken can be substituted.
  • ¼ cup Fresh dill Finely chopped; oregano or parsley can be used instead.
  • Lemon zest Enhances the lemon flavor and aroma.
  • Freshly ground black pepper White pepper can be substituted.

Equipment

  • large stockpot

Method
 

Step-by-Step Instructions for Avgolemono
  1. Heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add 1 finely diced onion and 2 diced carrots. Sauté for about 3–4 minutes until the onion is translucent.
  2. Stir in 3 cloves of finely minced garlic and 1 tablespoon of finely chopped fresh rosemary. Cook for an additional 30 seconds, stirring constantly.
  3. Pour in 6 cups of low-sodium chicken broth and add 1 teaspoon of kosher salt. Bring to a boil, then add ¾ cup of orzo pasta. Cook for 8–10 minutes until al dente.
  4. In a separate bowl, whisk together 3 large eggs, 2 egg yolks, and 3 tablespoons of fresh lemon juice until smooth.
  5. Carefully add hot broth to the egg mixture while whisking continuously to temper the eggs. Repeat 2–3 more times.
  6. Return the tempered egg mixture to the stockpot, stirring continuously over medium-low heat. Simmer gently for about 5 minutes.
  7. Stir in 2 cups of shredded chicken, ¼ cup of chopped dill, and lemon zest. Simmer for an additional 2 minutes.
  8. Ladle the soup into bowls and garnish with lemon slices, black pepper, and additional dill if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 200mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use homemade or high-quality low-sodium chicken broth for a richer flavor. Adjust the thickness with more broth as needed.

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