It’s that time of year when we start to crave all the comfort foods am I right?? Avgolemono soup is probably one of my favorite recipes, and one that I’ve made a million times over, but never tire of it. Truth be told I have blogged this recipe before, but it was many moons ago (and the images severely needed updating). What better time to revisit this recipe than the heart of winter??
Avgolemono or αυγολέμονο or αβγολέμονο in Greek, is an egg-lemon sauce that is typically seen in Mediterranean recipes for sauces and/or soups. Made with egg yolk and lemon juice this mixture is gently heated with broth to create a great thickening agent (with the starch of the pasta) that’s great for soups, and stews.
What’s great is that this recipe is super easy to make, but just make sure you follow all the steps exactly. Patience is definitely key. I’ve had times where I was in a hurry, and ended up with scrambled eggs instead of a sturdy broth (it’s not a good look). PRO TIP: just be sure to remove the soup from heat, and slowly temper the heat of the egg mixture and you’ll be golden.
Because you’re using eggs to thicken this soup, it can actually be quite filling (and tasty I might add). The subtle zing of the lemon juice and zest are also very refreshing.
8 cups of chicken stock
3/4 cups of orzo pasta
2 boneless, skinless chicken breasts (cubed)
1/3 cup of lemon juice
1 TSB lemon zest
2 TBS parsley
1 TBS garlic powder
1 TBS sage
1 TBS rosemary
In a large saucepan over medium heat, brown chicken in oil or butter.
Add spices, and cook until the spices have become slightly dry and crumbly.
Slowly add stock, and bring to a boil over medium-high heat.
Reduce heat to medium-low and add orzo. Cook uncovered until tender, about 15 to 20 minutes.
In large mixing bowl, or glass liquid measuring cup whisk eggs while adding lemon juice + zest. Whisking constantly, slowly pour a ladle or cup of the hot soup into the egg mixture to slowly temper the heat. I usually add a couple spoonfuls just to make sure it’s up to temperature before adding to the pot.
Reduce heat to very low (or remove the soup from the heat entirely). Then, while whisking the soup in the pot, slowly pour in the egg/ broth mixture back to the pot. Soup should thicken slightly.
Add salt and pepper and garnish with or a bay leaf (as seen here).
And that’s it’! Enjoy
Best soup ever! Many Greeks will have this soup during lent as well as a body cleanse. Highly recommend!
I had no idea!!! We first tried it at a greek resto, and have come to LOVE it!!! Thanks so much for sharing this information so interesting.