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This sunny Greek Avgolemono soup hits all the spots when you need something warm and cozy. The simple mix of lemon and chicken broth creates pure magic in your bowl. The trick lies in those egg yolks which turn the soup into something rich and silky yet somehow still light and fresh. One pot bubbling on the stove fills the whole kitchen with the most amazing smell. Each spoonful of this Greek comfort classic warms you right up making it perfect for chilly evenings or whenever you need a bowl of something special.
What Makes This Recipe Special
The first time I tasted this soup I couldn't believe how something so simple could taste so incredible. That silky broth wraps around tender chicken and little bits of orzo pasta in the most perfect way. Every spoonful brings this gorgeous mix of bright lemon and rich chicken flavor. The best part? It all comes together in one pot using ingredients from my regular grocery run. This soup has totally changed how I think about chicken soup and honestly its become my goto recipe when anyone needs a bit of comfort.
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Grab These Ingredients
- Olive oil: 1-2 tablespoons splurge on the good stuff here it really makes a difference.
- Onion carrot and celery: 1 of each dice them small so they cook evenly and melt into the broth.
- Garlic: 1-2 cloves fresh tastes best but the jar stuff works in a pinch.
- Chicken: 1-2 chicken breasts or grab a rotisserie chicken when time is tight.
- Chicken stock: 6 cups homemade takes this soup over the top but boxed works great too.
- Orzo: 1/2 cup these tiny pasta shapes soak up all that amazing flavor.
- Egg yolks: 2 large room temp eggs work best trust me cold ones can get lumpy.
- Lemon juice: Fresh squeezed from 1-2 lemons bottled just isnt the same here.
- Fresh dill: 1-2 tablespoons chopped this brightens up everything.
Lets Get Cooking
- Start With The Base
- Pour your olive oil into a big pot over medium heat. Toss in those diced veggies and let them do their thing for about 8 minutes until they soften up and smell amazing.
- Build The Flavor
- Add your garlic give it a minute to get fragrant. Drop in bay leaves chicken and pour in that stock. Let it bubble up then turn down the heat cover and let it simmer away for 15 minutes.
- Chicken Break
- Fish out the chicken and those bay leaves. Drop your orzo into the pot and let it cook about 10 minutes until its tender but still has some bite.
- The Magic Touch
- While the orzo cooks shred that chicken with two forks. Now for the fun part whisk your egg yolks with lemon juice in a bowl. This is important slowly stir in a couple spoonfuls of hot broth to warm up those eggs. Pour it all back into the pot nice and slow.
- Time To Eat
- Throw the chicken back in sprinkle fresh dill all over and give it a taste. Add salt if needed and serve it up steaming hot with extra dill on top if you like.
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Saving Some For Later
This soup tastes even better the next day after all those flavors get cozy together in the fridge. Pop it in a container with a good lid it stays perfect for about 3 days. Just warm it up slowly on the stove or in the microwave dont let it boil or those eggs might get weird. If you make a big batch throw some in the freezer it keeps for 3 months. When you want it again let it thaw out completely and add a splash more broth since that orzo loves to drink up the liquid while it sits.
Little Tricks That Help
Want to make it extra creamy? Throw in a pat of butter with your olive oil at the start. That egg part can be tricky first time around just remember to go slow when adding hot broth or youll end up with scrambled eggs instead of silky soup. I love finishing bowls with fresh cracked pepper and plenty of dill on top makes it look as good as it tastes. Some days I add a squeeze of extra lemon right before serving just brightens everything up even more.
Frequently Asked Questions
- → Why do I need to temper the eggs in this soup?
Tempering prevents the eggs from curdling when added to hot soup. By slowly warming the eggs with hot broth first, they blend smoothly into the soup instead of scrambling.
- → Can I make this soup ahead of time?
While best served fresh, you can make the base soup ahead and add the egg-lemon mixture just before serving. The orzo will continue to absorb liquid, so you might need extra broth when reheating.
- → What can I substitute for orzo pasta?
Rice makes an excellent substitute for orzo in this soup. You can use white rice or even small pasta shapes like pastina. Just adjust cooking time according to what you're using.
- → How do I prevent the soup from curdling?
Keep the soup at a gentle simmer and never boil after adding the egg mixture. Make sure to temper the eggs properly, and stir continuously while adding them to the soup.
- → Can I freeze this soup?
The soup base can be frozen, but it's best to add fresh egg-lemon mixture after thawing and reheating. Freezing can affect the texture of the egg-based broth.