Avgolemono (Greek Chicken Pasta Soup)
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
12
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Calories
149 kcal
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Course
Main Course, Soup
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Cuisine
Greek
Avgolemono (Greek Chicken Pasta Soup)
Description
This Avgolemono recipe starts with sautéed onions, carrots, garlic, and fresh rosemary in butter and olive oil, building a fragrant base. Low sodium chicken broth is added and brought to a boil before orzo pasta is cooked until tender in the broth, imparting a pleasing chew and mild starch thickness.
The defining step involves whisking eggs, egg yolks, and fresh lemon juice together then tempering the mixture with hot broth ladled gently in to avoid scrambling. This emulsified lemon-egg custard is incorporated back into the soup over gentle heat, thickening the broth to a velvety consistency without curdling. Shredded roasted or leftover rotisserie chicken is added for substance, while fresh dill provides a subtle, herbaceous note. Grated lemon zest and freshly ground black pepper finish the flavor profile.
This soup is served hot garnished with dill sprigs and offers a balance of acidic brightness, savory depth, and smooth texture. It works well as a starter or light meal, providing warmth and a satisfying mouthfeel from the orzo and egg-enriched broth.
Refer to detailed tips to achieve proper tempering of the egg mixture to prevent curdling and to adjust broth volume for preferred consistency.
Ingredients
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 onion finely diced, medium
- 2 carrot peeled and diced small, medium-size
- 4 garlic finely minced, medium cloves
- 1 tablespoon rosemary finely chopped fresh
- 10 cups chicken broth maybe more, low sodium
- 1½ teaspoon kosher salt
- ¾ cup orzo pasta
- 3 egg large
- 2 egg large yolks
- 3 tablespoons lemon juice remove the zest from lemon before juicing, fresh
- 2 cups rotisserie chicken or leftover chicken, shredded
- ¼ cup dill finely chopped, fresh
- dill sprigs, for garnish
- lemon finely grated zest from 1 medium
- black pepper to taste, freshly ground
Instructions
- Heat a large stockpot or Dutch oven over medium heat. Add the oil and butter. Swirl the pan until the butter is melted. Add the onion and carrots and stir to combine. Cook for 3-4 minutes until the onion is softened. Add the garlic and rosemary and stir. Cook for another 30 seconds.
- Add the chicken broth and salt and bring to a boil. Cook for 10 minutes, then add the orzo and cook for another 8-10 minutes or until the orzo is tender. Remove the pot from the heat.
- While the broth mixture is cooking, whisk together the eggs, egg yolks and fresh lemon juice in a medium-size heatproof container (I use a 4 cup pyrex measuring cup) until well combined.
- When the orzo is tender, take a ladle of the hot soup and SLOWLY drizzle it into the egg mixture while whisking continuously. Continue with several more ladles of broth until you’ve added about 2 cups.
- Return the pot to the heat now and add the egg mixture. Cook over medium-low heat for another 5 minutes, stirring constantly until soup is thickened a bit. Add the chicken, fresh dill and lemon zest. If you like a thinner soup, add more chicken broth. Taste and add more salt and/or lemon juice, if needed. Serve garnished with lemon slices, freshly ground black pepper and dill sprigs.
Notes
- Carefully temper the egg and lemon mixture by slowly adding hot broth while whisking constantly to prevent curdling.
- Use low sodium chicken broth to better control saltiness in the soup.
- Shredded rotisserie or leftover chicken works well for convenience.
- Adjust broth quantity if a thinner or thicker soup consistency is desired.
- Fresh dill and lemon zest enhance the soup's bright flavor profile just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 401mg | 17% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1916IU | 38% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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