Have you tried Avgolemono? If not, it’s a traditional, creamy Greek soup that’s made with lemon juice, eggs, rice, and chicken broth.
What gives this soup it’s creamy luscious texture is the tempered eggs mixed with a bit of lemon juice and hot broth.
For my version, I’ve switch the rice for orzo pasta, added chunks of rotisserie chicken, and ample amounts of fresh dill. This soup is so easy and quick to make, you’ll definitely want to add it to your weekly rotation.
- Servings– 5 (about 2 cups each)
- Total Time– 25 minutes
Avgolemono Soup Ingredients:
- Extra Virgin Olive Oil
- Minced Shallot– a small purple variety of onion. It has a milder, sweeter flavor than regular white onions.
- Minced Garlic– always.
- Chicken Broth
- Orzo Pasta– a type of short cut pasta that looks similar to a grain of rice. If you are unable to find orzo pasta, rice can be substituted.
- Chopped Rotisserie Chicken– de-boned and skin removed.
- Lemon Juice– to add acidity and brightness. Adjust the amount of lemon juice according to taste.
- Eggs– these will be tempered in to the soup to give it it’s classic creamy texture.
- Dill- dill is a tangy herb with notes of citrus. Fresh or dried can be used.
- Salt and Pepper
What is Tempering?:
Tempering means to combine two ingredients at two different temperatures. In this case it is cold eggs and hot broth. Slowly pouring the broth into the eggs while whisking gradually heats the eggs, keeping them from scrambling and creating a smooth creamy texture.
Equipment Needed:
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How to Make Avgolemono Soup:
- Cook Orzo- cook orzo according to direction on package. Drain and set aside. Cooking the orzo separately and adding it later makes it easier to keep the right texture of the soup base.
- Saute Aromatics-
- In a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes, stirring often to avoid burning.
- Add minced garlic, continue cooking 1-2 more minutes. Pour chicken broth into pot and bring to a boil, then turn heat back down to a low simmer.
- Temper Eggs–
- In a large mixing bowl, whisk eggs. Add lemon juice and continue whisking.
- Next comes tempering the eggs- to do this whisk the lemon egg mixture with one hand while slowly pouring 1/2 cup of hot broth into the mixing bowl with the other hand. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.
- Finish– slowly whisk tempered egg mixture into pot of broth over medium-low heat. Add chopped chicken & cooked orzo to pot and allow to simmer for a few more minutes until warmed through. Add dill and season with salt and pepper to taste.
Soup Recipes You Will Also Love:
- Italian Wedding Soup– Filled with homemade bite-sized meatballs, fresh veggies, tiny bits of pasta, and a savory tangy broth. Total comfort food.
- Creamy Sausage, Kale, & Ravioli Soup– sausage, cheesy ravioli, cream, fresh vegetables, and Parmesan and only takes 30 minutes.
- Creamy Mushroom & Pearl Couscous Soup– packed with earthy mushrooms, hearty pearl couscous, tangy dill, paprika and cream.
Avgolemono Soup
Equipment
- Large Pot
- Strainer
- Measuring Cup
- Whisk
- Mixing Bowl
Ingredients
- 1 tbsp olive oil
- 1 large minced shallot
- 1 tbsp minced garlic 3-4 cloves
- 6 cups chicken broth
- 1 cup orzo
- 3 cups chopped rotisserie chicken de-boned and skin removed
- 2 tbsp lemon juice
- 2 eggs
- 1-2 tbsp fresh dill or 1 tbsp dried
- Salt & pepper to taste
Instructions
- Cook Orzo- cook orzo according to direction on package. Drain and set aside. Cooking the orzo separately and adding it later makes it easier to keep the right texture of the soup base.
- Saute Aromatics- in a large pot, heat oil over medium heat. Add minced shallot, sauté for 2 minutes, stirring often to avoid burning. Add minced garlic, continue cooking 1-2 more minutes. Pour chicken broth into pot and bring to a boil, then turn heat back down to a low simmer.
- Temper Eggs– in a large mixing bowl, whisk eggs. Add lemon juice and continue whisking. Next comes tempering the eggs- to do this whisk the lemon egg mixture with one hand while slowly pouring 1/2 cup of hot broth into the mixing bowl with the other hand. Repeat this with another 1/2 cup broth. Mixture should be smooth and creamy.
- Finish– slowly whisk tempered egg mixture into pot of broth over medium-low heat. Add chopped chicken & cooked orzo to pot and allow to simmer for a few more minutes until warmed through. Add dill and season with salt and pepper to taste.
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Do you happen to know how well this soup preserves? I love to meal prep and have been wanting to make Avgolemono one week–but nervous about how the tempered egg will survive the fridge through the week.
Thanks and have a wonderful week!
Hi, Paige! Thank you for your interest! From my experience, because of the tempered egg this soup goes a little funky after two or three days in the fridge.