Traditional Greek Avgolemono Soup
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 people
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Calories
186 kcal
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Course
Main Course
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Cuisine
Greek
Traditional Greek Avgolemono Soup
Description
Traditional Greek Avgolemono Soup is crafted by simmering chicken with aromatics like bay leaf, carrot, onion, and peppercorns, then shredding the cooked meat finely. The broth is prepared by boiling chicken stock with orzo or rice until tender. The distinguishing feature is the avgolemono sauce, made by whisking beaten eggs and fresh lemon juice, then tempering this mixture slowly with hot broth to create a velvety consistency without curdling. Nutmeg contributes a gentle warmth, and chopped parsley adds brightness.
The soup yields a creamy, tangy broth balanced by tender chicken and soft pasta or rice, offering a pleasing mouthfeel. It should be reheated gently without boiling to maintain texture. This dish works well as a light but filling starter or main course especially on cooler days.
Careful tempering of the eggs into the hot broth is essential to prevent curdling and maintain a smooth sauce. Using chicken stock made from bones provides richer collagen content than broth, enhancing mouthfeel. Leftovers can be refrigerated for a few days or frozen, with rice preferred over pasta for freezing due to texture retention.
Ingredients
- 6 oz chicken breast shredded fine
- 1 bay leaf
- 1 carrot chopped
- 1 onion sliced
- 5 peppercorns
- ½ cup water
- 6 cups chicken stock
- ¼ cup orzo or ½ cup white rice
- 2 egg beaten
- 2 lemon juiced, plural
- 1 dash nutmeg
- 2 Tbsp parsley chopped
Instructions
To prepare chicken:
- In a braising pan place chicken, bay leaf, carrot, onion, ½ cup water and peppercorns. Tip: Cut the breast in half (butterfly) lengthwise before placing in the pan speed the cook time. Flip the chicken over a few times while cooking.
- Cook until the chicken reaches an internal temperature of 165°F.
- Remove from pan, place on a cutting board, and allow it to cook slightly. Discard the solids left in the pan.
- Shred chicken into very small threads, about 1 inch long.
To prepare broth:
- In a Dutch oven or soup pot, bring chicken stock to a boil. Add the orzo and cook for about 8 minutes, then turn off heat. If using rice, boil for 20 minutes or until the rice is soft.
- While the orzo is cooking beat eggs in a large bowl, and slowly add in the lemon juice. Continue beating until frothy. Remove 1 cup of hot stock from the pot.
- Very slowly add the cup of hot stock to the egg mixture while whisking. Whisk this quickly, you don't want to cook or curdle the egg.
- Pour egg and stock mixture back into the pot slowly, whisking as you go along. Add in the nutmeg. When all the egg mixture has been added, toss in the shredded chicken. Sprinkle in the parsley and stir.
Notes
- Use shredded chicken from scratch or shortcut with prepared roast chicken for quicker prep.
- Temper the egg and lemon mixture slowly with hot broth after cooking to avoid curdling and maintain smooth texture.
- Reheat gently without boiling to preserve the broth's silkiness.
- Store leftovers refrigerated up to 3 days or freeze up to 3 months; rice holds up better than orzo when frozen.
- Chicken stock yields a richer texture than broth due to collagen from bones, but broth may substitute if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 80mg | 27% |
| Sodium | 407mg | 17% |
| Potassium | 507mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1893IU | 38% |
| Vitamin C | 24mg | 27% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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