Pretty much every country has their version of comfort chicken soup – this is the Greek one.Print
Serving Size: 6
I have wanted to make this soup forever, and have no idea what’s been stopping me. Avgolemono is the lemony chicken soup of Greece, and as we know, pretty much every country has their version of comfort chicken soup – this is the Greek one. I love soups with rice in them, but my boys, given their druthers, gravitate towards soups with noodles. And still, I knew in my heart even as I was making this that this was about to become one of our family’s staples. This one is fairly well populated with both chicken and orzo (a rice-shaped noodle! compromise!) – our family likes a lot of bang for their buck in a chunky soup.
If you have the time and energy to make homemade broth, this is one of those instances where you will taste the difference. Any time the broth is the star of the soup, rather than a supporting player to a lot of other ingredients, homemade broth can really made a difference. I’m telling you this, but very eager to add that you should not make this a deal-breaker if making homemade broth is not your thing. My first shot at this was with half homemade broth (I only had 4 cups) and half canned. And while I know I’m going to make it next time I have a pot of homemade stock simmering on the stove, I also know that I’ll make it again before then with some good canned or boxed broth. I also used half uncooked chicken, and half leftover Greek Roasted Chicken Thighs for my batch and it was great.
The fresh herbs are up to you. When I was researching avgolemono soup I found recipes that called for herbs, no herbs, and herbs as a garnish. I also found recipes that didn’t have chicken in them, that had tons of lemon, only a little lemon, that used rice, that used lots of eggs, and hardly any eggs. Like any classic national recipe, there will be variations and strong opinions. Bring it, I say, bring it.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 cups chicken broth
- 4 boneless skinless chicken breasts, diced (about 2 pounds; see Note)
- 2 ½ cups cooked orzo
- ½ cup fresh lemon juice
- 4 large eggs
- ¼ cup minced fresh dill or parsley (optional)
1. In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes until slightly golden. Add the broth, and turn the heat to high. Bring the broth to a simmer.
2. Lower the heat to medium, and keeping the broth at a simmer, add the diced chicken breasts. Cook for 5 minutes until the chicken is mostly cooked through. Add the cooked orzo.
3. In a medium bowl, beat the eggs, and then beat in the lemon juice. Working quickly, whisk the egg mixture while you drizzle in a ladleful of the hot broth from the pot (see Cooking Tip). Drizzle in another ladleful, whisking all the while, then transfer the hot egg-lemon mixture back to the pot, whisking as you add it. Bring to a simmer over medium heat.
4. Simmer for a couple of a minutes, stir in the dill or parsley if using. Serve the avgolemono soup hot.
Cooking Tip: Egg in the Broth
What you are doing here is tempering the egg mixture. If you were to add the egg mixture to the pot all at once, even if you whisked very fast, you would still end up with cooked strands of eggs punctuating the soup (in some soups, this is desirable – think about egg drop soup at a Chinese restaurant). Add the hot liquid in slow steady amount to the eggs, while whisking all the while, thickens the eggs but the whisking keeps them from cooking in a clump, and then once that mixture has become thick and smooth, and warm, you can whisk it back into the soup and it will simply thicken the whole pot of avgolemono.