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Avgolemono – Greek Lemon and Egg Soup with Orzo

Avgolemono – Greek Lemon and Egg Soup with Orzo is a timeless classic Greek comfort food at it’s finest. Its hearty flavors make it the perfect winter meal combining homemade chicken broth, shredded chicken, orzo, carrots, onions, garlic, and fresh asparagus with a thick creamy, lemony soup base made from adding eggs and lemon juice to thicken the Avgolemono Soup.

Greek Lemon and Egg Soup with Orzo is another one of my childhood favorites. When I hear the word “Avgolemono,” I instantly smile, being a lemon lover like I am. I also smile and think of my childhood friend’s mothers in the kitchen, cooking some of the finest Greek recipes I would ever taste. One word, Amazing!

 

Avgolemono-Greek Lemon and Egg Soup with OrzoI still enjoy using the old-fashioned method for my chicken broth when it comes to Avgolemono Soup; I know I know it’s 2-3 hours, but so well worth the extra effort, and you can not match the flavor using the containers from the store. Besides, nothing good ever happens in 30 minutes. Okay, maybe a few things, but humor me and make the homemade broth. You will notice a considerable difference in the taste, and your house will have a fantastic aroma.

I make my Avgolemono Soup with Orzo, but you can substitute rice for it if you prefer. Rice is such a sore subject in my home- yep, I got a rice hater in the household. Ther rice hater would choose I feed him to the wolves than eat one small grain of rice. I know it sounds crazy, but this same guy hates black beans, watermelons, and cucumbers too. Pfft, picky little thing. So yeah, this recipe uses orzo instead of rice.

 

 

 

Avgolemono-Greek Lemon and Egg Soup with OrzoI use a lot of lemon in my soup. However, if you are not a massive fan of lemon, just cut back a pinch of the lemon to about 1/4 of a cup. I completely understand everyone has a different lemon level. Mine is about 8, while my son is a teen, and one of my best friends is a significant fat lemon level of 20. Which I might add is ridiculous—RIDICLOUS! I still love her lemon loving little heart, though. So feel free to adjust your lemon if need be Y’all.

You will also find I don’t use cornstarch to thicken mine. Some restaurants like to skip using the egg whites and use only the yolks with a bit of cornstarch. Sorry, not sorry, I don’t. I still use the method my childhood friend Effi’s mother taught me, which does not include the use of cornstarch I am afraid.

 

 

Avgolemono-Greek Lemon and Egg Soup with Orzo

 

 

Equipment needed

  • Measuring cups, measuring spoons
  • Clean platter or plate
  • Sharp kitchen knife
  • Cutting board
  • Dutch Oven or large pot
  • colander 
 

 

Ingredients needed 

  • Ten cups of water
  • Five uncooked chicken thighs
  • One teaspoon kosher salt
  • One teaspoon freshly ground black pepper
  • 1 cup uncooked orzo
  • One tablespoon of olive oil +1 teaspoon
  • One medium onion finely diced
  • Four cloves garlic minced
  • One large carrot shredded
  • Five large eggs, at room temperature
  • 1/4 to 1/2 cup fresh lemon juice
  • Two cups of cut fresh asparagus spear tips
  • Three tablespoons of chopped dill
  • Sliced lemons, for serving.

 

 

Method

  1. Place nine cups of water in a dutch oven over medium-high heat, add five uncooked chicken thighs, kosher salt, and fresh ground black pepper, cook about 2 hours, and 30 minutes. Then remove chicken and place on a platter to cool. Skim the top of the broth to remove excess oil. An easy method to remove the fat from the broth is to place the broth in the refrigerator for 1 hour before skimming the top to remove the fat.
  2. Meanwhile, remove the chicken meat from the thighs and shred it. Reserve till needed
  3. Cook the orzo according to the package directions. Drain, coat with one teaspoon of olive oil, and reserve until needed.
  4. Cook the onions, shredded carrot, minced garlic in 1 tablespoon of olive oil, season with kosher salt, and freshly ground black pepper over medium heat, occasionally stirring until the onions have softened, about 5-7 minutes.
  5. Next, add the skimmed homemade chicken broth and shredded chicken back to the Dutch Oven with the onions, carrots, and garlic. Simmer in broth about 20 minutes, then add the asparagus tips and lightly simmer 5 minutes.
    Remove about 1 cup of the hot chicken broth in a glass or metal measuring cup.
  6. Beat the eggs and the lemon juice in a glass bowl. Very slowly add the hot reserved chicken broth, whisking constantly. Stir back into the very slowly soup.
  7. Stir in the cooked orzo and dill, cook on very low heat about 5-7 minutes, careful not to let it bubble, stirring frequently.
  8. Serve immediately, garnished with sliced lemon.
 

 

 

 

Avgolemono-Greek Lemon and Egg Soup with Orzo
Print Recipe
5 from 11 votes

Avgolemono – Greek Lemon and Egg Soup with Orzo

Avgolemono – Greek Lemon and Egg Soup with Orzo is a timeless classic Greek comfort food at it’s finest. Its hearty flavors make it the perfect winter meal combining homemade chicken broth, shredded chicken, orzo, carrots, onions, garlic, and fresh asparagus with a thick creamy lemony soup base made from adding eggs and lemon juice to thicken the Avgolemono Soup.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Course: Soup
Cuisine: Greek
Keyword: chicken, Lemon, Orzo, Soup
Servings: 8
Author: hmccallum

Ingredients

  • 10 cups of water
  • 5 uncooked chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup uncooked orzo
  • 1 tablespoon of olive oil +1 teaspoon
  • 1 medium onion finely diced
  • 4 cloves garlic minced
  • 1 large carrot shredded
  • 5 large eggs at room temperature
  • 1/4 to 1/2 cup fresh lemon juice
  • 2 cups of cut fresh asparagus spear tips
  • 3 tablespoons of chopped dill
  • Sliced lemons for serving

Instructions

  • Place 9 cups of water in a dutch oven over medium-high heat, add 5 uncooked chicken thighs, kosher salt, and fresh ground black pepper, cook about 2 hours and 30 minutes. Then remove chicken and place on a platter to cool. Skim the top of the broth to remove excess oil. An easy method to remove the fat from the broth is to place the broth in the refrigerator for 1 hour before skimming the top to remove the fat.
  • Meanwhile, remove the chicken meat from the thighs and shred it. Reserve till needed
  • Cook the orzo according to the package directions. Drain, coat with 1 teaspoon of olive oil and reserve till needed.
  • Cook the onions, shredded carrot, minced garlic in 1 tablespoon of olive oil, season with kosher salt, and freshly ground black pepper over medium heat, stirring occasionally until the onions have softened, about 5-7 minutes.
  • Next, add the skimmed homemade chicken broth and shredded chicken back to the Dutch Oven with the onions, carrots, and garlic. Simmer in broth about 20 minutes then add the asparagus tips and lightly simmer 5 minutes.
  • Remove about 1 cup of the hot chicken broth in glass or metal measuring cup.
  • Beat the eggs and the lemon juice in a glass bowl. Very slowly add the hot reserved chicken broth, whisking constantly. Stir back into the very slowly soup.
  • Stir in the cooked orzo and dill, cook on very low heat about 5-7 minutes careful not to let it bubble, stirring frequently.
  • Serve immediately, garnished with sliced lemon.

Nutrition

Serving: 01 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

 

 

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Avgolemono - Greek Lemon and Egg Soup with Orzo is a timeless classic Greek comfort food at it's finest. Its hearty flavors make it the perfect winter meal combining homemade chicken broth, shredded chicken, orzo, carrots, onions, garlic, and fresh asparagus with a thick creamy lemony soup base made from adding eggs and lemon juice to thicken the Avgolemono Soup.

 

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20 Comments

  • Reply
    Jocelyn (Grandbaby Cakes)
    September 4, 2019 at 11:45 am

    This Avgolemono Soup is such a comforting recipe. Thank you so so much!

    • Reply
      hmccallum
      September 9, 2019 at 3:33 pm

      Good afternoon, Jocelyn, thanks for stopping by to share your thoughts! Always happy to hear from you!

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