Avgolemono Soup

🧂 Ingredients

• 1.5 L Chicken broth(High-quality, low-sodium is recommended for best flavor control.)
• 300 g Chicken breast or thighs(Cooked and shredded. You can poach chicken breasts in the broth for the first 15-20 minutes, then shred.)
• 100 g Rice or Orzo pasta(Arborio rice, regular short-grain rice, or orzo pasta work well.)
• 3 Large Eggs(Room temperature eggs are best for emulsifying.)
• 2 Fresh Lemons(Juiced, about 1/4 to 1/3 cup. Zest of one lemon can be added for extra aroma.)
• 2 tbsp Fresh Parsley(Finely chopped, for garnish (optional))
• to taste Salt
• to taste Black Pepper(Freshly ground is best.)

👨‍🍳 Instructions

1. 1

   Prepare the broth and rice/orzo. Pour the chicken broth into a large pot or Dutch oven. Bring to a gentle simmer over medium-high heat. Once simmering, add the rice or orzo. Reduce heat to medium-low, cover partially, and cook according to package directions, or until tender, about 15-20 minutes. Stir occasionally to prevent sticking.

   ⏱️ 20 minutes
2. 2

   Prepare the egg-lemon mixture (avgolemono). While the rice/orzo cooks, crack the eggs into a medium bowl. Whisk vigorously until they are pale yellow and slightly frothy. Gradually whisk in the fresh lemon juice until fully incorporated. The mixture should look emulsified and bright.

   ⏱️ 5 minutes
3. 3

   Temper the egg mixture. This is a crucial step to prevent the eggs from scrambling. Ladle about 1 cup (240ml) of the hot broth from the pot, very slowly, into the egg-lemon mixture while whisking constantly. Continue adding hot broth, a ladleful at a time, whisking continuously, until you have added about 2-3 cups (480-720ml) of broth. The mixture should feel warm to the touch.

   ⏱️ 5 minutes
4. 4

   Combine and heat gently. Pour the tempered egg-lemon mixture back into the pot with the remaining broth and rice/orzo, whisking gently as you pour. Add the shredded cooked chicken. Stir everything together. Heat the soup over low heat, stirring constantly, until it thickens slightly and is warmed through. **Do not let the soup boil**, as this will cause the eggs to curdle and the soup to separate. The soup is ready when it coats the back of a spoon.

   ⏱️ 5-10 minutes
5. 5

   Season and serve. Taste the soup and season with salt and freshly ground black pepper as needed. Ladle the hot Avgolemono soup into bowls. Garnish with fresh chopped parsley and a little extra lemon zest, if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The key to Avgolemono is the tempering process. Adding hot liquid slowly to the eggs while whisking prevents them from cooking too quickly.
• ✓Never boil the soup after adding the egg-lemon mixture. Gentle warming is sufficient to thicken the soup.
• ✓The final consistency should be silky, creamy, and slightly thickened, not thick like a cream soup.
• ✓Adjust the amount of lemon juice to your preference; some like it very tart, others prefer a milder citrus note.
• ✓If the soup accidentally curdles slightly, try whisking in a tablespoon of cold water or broth off the heat, or use an immersion blender briefly to smooth it out.

🔄 Variations

• Serve as a rich sauce for dolmades (stuffed grape leaves).
• Incorporate small, pre-cooked meatballs for a heartier soup.
• Add a pinch of nutmeg to the egg mixture for a subtle warmth.

🥗 Nutrition

Per serving