Avgolemono (Greek Egg and Lemon Soup)

Introduction

Avgolemono, the traditional Greek egg and lemon soup, holds a special place in my heart and kitchen. It’s a dish that combines the rich flavors of chicken, the refreshing zest of lemon, and the creamy texture of eggs. My family absolutely loves it, especially on chilly evenings or when someone is feeling under the weather. The combination of tender chicken and the bright, tangy flavor of lemon creates a comforting bowl that warms you from the inside out. This recipe has become a staple in our home, and I’m excited to share how easy it is to prepare this delicious soup.

Ingredients

For the Soup:

• 6 bone-in, skin-on chicken thighs
• 8 cups cold water
• 1 large unpeeled yellow onion, quartered
• 2 tablespoons whole black peppercorns
• 1 tablespoon kosher salt
• 1/2 cup dried orzo
• 4 large eggs
• 1/4 cup freshly squeezed lemon juice (from 1 large lemon)

For Serving:

• 1/2 medium lemon, thinly sliced
• Fresh dill or oregano
• Freshly ground black pepper

Instructions

1. Cook the Chicken and Make the Stock:
   • In a 5-quart or larger Dutch oven, combine the chicken thighs, cold water, onion, black peppercorns, and salt. Cover and bring to a boil over high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook until the chicken is fully cooked through, about 45 minutes to 1 hour. Skim off any foam that forms on the surface during cooking.
2. Strain the Stock:
   • Transfer the cooked chicken to a cutting board and strain the stock through a fine-mesh strainer into a large heatproof bowl, discarding the solids. If there is excess fat in the stock, skim it off with a spoon or use a fat separator. Reserve 2 cups of the stock for later use. Return the remaining stock to the Dutch oven and keep warm over low heat.
3. Shred the Chicken:
   • Once the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands, discarding the skin and bones.
4. Cook the Orzo:
   • Bring the stock back to a boil over medium-high heat. Add the dried orzo and cook until al dente, about 7 to 9 minutes. Stir in the shredded chicken and reduce the heat to low.
5. Prepare the Egg-Lemon Mixture (Avgolemono):
   • In a medium bowl, whisk the eggs until they are light in color and frothy, which should take about 2 minutes. Slowly whisk in the freshly squeezed lemon juice. Gradually add the reserved 2 cups of warm stock to the egg-lemon mixture while whisking constantly to temper the eggs and prevent them from curdling.
6. Finish the Soup:
   • Pour the avgolemono (egg-lemon mixture) back into the pot with the chicken and orzo. Stir everything together and cook over low heat for 3 to 5 minutes, until the soup thickens slightly. Be careful not to let the soup boil.
7. Serve:
   • Ladle the soup into bowls and garnish with thin lemon slices, freshly chopped dill or oregano, and freshly ground black pepper.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 350

Preparation Time

• Total Time: About 1 hour and 15 minutes
• Active Cooking Time: Approximately 45 minutes

How to Serve

• Ladle the soup into individual bowls.
• Garnish with thin lemon slices.
• Sprinkle freshly chopped dill or oregano on top.
• Add a dash of freshly ground black pepper.
• Serve with crusty bread or pita on the side.

Additional Tips

1. Chicken Choice: For a richer flavor, use organic chicken thighs, as they have more fat and flavor than breasts.
2. Egg Tempering: Whisk the egg-lemon mixture slowly with warm stock to avoid curdling the eggs.
3. Herbs: Experiment with different herbs like thyme or parsley for varied flavors.
4. Lemon Juice: Use fresh lemon juice for the best flavor; bottled lemon juice lacks the brightness of fresh.
5. Leftover Stock: Use leftover stock for risottos or other soups to maximize flavor.

Recipe Variations

• Vegetarian Option: Replace chicken with vegetable broth and add sautéed vegetables like carrots and celery for a lighter version.
• Seafood Twist: Add shrimp or fish instead of chicken for a seafood avgolemono variation.
• Spicy Kick: Add a pinch of cayenne pepper or crushed red pepper flakes for a subtle heat.
• Creamy Version: Stir in a dollop of heavy cream or Greek yogurt for added creaminess.

Serving Suggestions

• Serve alongside a Greek salad for a complete meal.
• Pair with crusty bread or pita for dipping.
• Add a side of roasted vegetables for a balanced dinner.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The soup can be frozen, but the texture may change slightly. To freeze, cool completely, then transfer to freezer-safe containers. Consume within 2 months. Reheat gently on the stovetop.

FAQ Section

1. Can I use boneless chicken thighs?
   • Yes, but bone-in thighs provide more flavor to the stock.
2. Can I make this soup ahead of time?
   • Yes, it can be made in advance. Just reheat gently before serving.
3. Is Avgolemono gluten-free?
   • The soup is not gluten-free due to orzo. Substitute with gluten-free pasta for a gluten-free version.
4. What if I don’t have orzo?
   • You can use other small pasta shapes or rice as a substitute.
5. How can I make it creamier?
   • Add a splash of heavy cream or a spoonful of Greek yogurt before serving.
6. What other herbs can I use?
   • Fresh thyme, mint, or basil can also complement the flavors beautifully.
7. Can I add vegetables?
   • Yes, adding vegetables like carrots or spinach enhances the nutrition and flavor.
8. How long does it take to cook the chicken?
   • The chicken should cook for about 45 minutes to 1 hour until fully cooked.
9. Is this soup healthy?
   • Yes, it’s a good source of protein and can be low in calories depending on the ingredients used.
10. Can I use chicken breast instead?
    • Yes, but the soup will be less rich. You may want to add some olive oil for flavor.

Conclusion

Avgolemono is more than just a soup; it’s a comforting hug in a bowl. With its creamy texture and zesty flavor, this Greek Egg and Lemon Soup is perfect for family gatherings, special occasions, or simply as a cozy weeknight dinner. The ease of preparation and the rich, nourishing taste make it a beloved dish in many households, including mine. I hope this recipe brings warmth and joy to your table as it does to ours. Enjoy every spoonful of this delightful soup!

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