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My Avgolemono soup journey started after a memorable trip to Greece. I've spent years perfecting this recipe and it's become my family's most requested comfort food. The way the silky broth wraps around tender chicken and orzo with that bright lemony kick just warms your soul. Every time I make it the kitchen fills with those amazing Mediterranean aromas.
What Makes It Special
This soup is like sunshine in a bowl. What I love most is how the egg creates this velvety texture without any cream. It's lighter than traditional chicken soup but so much more satisfying. My friends are always amazed when they learn there's no dairy just that magical egg and lemon combination.
Everything You'll Need
- Olive Oil: 1 tablespoon for sautéing vegetables and building flavor.
- Onion: 1 medium, diced finely for a flavorful base.
- Carrot: 1 medium, diced for natural sweetness.
- Celery: 2-3 stalks, diced to add crunch and balance.
- Garlic: 2-3 cloves, finely chopped for depth of flavor.
- Chicken Breasts: 2 pieces (12 oz/350g), cooked and shredded for protein.
- Chicken Stock: 6 cups (1.5 liters) for a rich, brothy base.
- Orzo: ¾ cup (175g), for a hearty, carb-filled component.
- Lemon Juice: Juice of 1 lemon, for that tangy signature flavor.
- Egg Yolks: 2, to create a creamy texture without dairy.
- Fresh Dill: A handful, chopped for a pop of freshness.
- Bay Leaves: 2, to enhance the depth of the broth.
- Salt & Pepper: To taste, for seasoning.
Let's Make Some Soup
- Start with the Base
- Get those veggies sautéing until they're soft and fragrant this builds such great flavor.
- Build the Broth
- Add your garlic chicken and broth letting everything simmer until the flavors meld together beautifully.
- Cook the Orzo
- Once your chicken's done cooking get that orzo going in the flavorful broth.
- The Egg Trick
- This is the key moment whisking those eggs with lemon and slowly tempering them into the soup. It's like magic watching it transform.
- Final Touches
- Add your fresh dill and seasonings then serve it up piping hot.
Make It Your Own
Sometimes I toss in some fresh spinach at the end for extra nutrition. Rice works beautifully instead of orzo if that's what you have on hand. When I'm craving extra richness I use chicken thighs and my husband loves it when I add extra lemon.
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Keep It Fresh
This soup loves a chunk of crusty bread on the side for soaking up all that delicious broth. If you've got leftovers they'll keep well in the fridge just warm them gently so the eggs don't curdle. The flavors actually get even better the next day.
Pure Comfort
There's something so special about this soup. Maybe it's the way it combines comfort with brightness or how it makes everyone feel cozy and refreshed at the same time. Whatever the magic is it's become our favorite way to warm up on chilly days.
Frequently Asked Questions
- → Why do I need to temper the eggs?
- Tempering prevents the eggs from curdling when added to hot soup. Gradually adding hot broth while whisking ensures a smooth, creamy texture.
- → Can I use rice instead of orzo?
- Yes, long-grain white rice makes a good substitute for orzo. The cooking time might need slight adjustment based on the rice used.
- → How do I prevent the soup from curdling?
- Keep the soup at a gentle simmer, not boiling, after adding the egg mixture. Also ensure thorough whisking when tempering the eggs with hot broth.
- → Can I make this vegetarian?
- Yes, use vegetable broth instead of chicken stock and replace chicken with extra vegetables like zucchini or spinach.
- → How long does this soup keep?
- Store in the refrigerator for up to 3 days. Reheat gently to prevent the eggs from curdling, and you may need to thin with extra broth.