Avgolemono Soup (Greek Lemon Chicken Soup)

 

This recipe yields a velvety, bright, and deeply comforting soup. The key is the tempering process, which transforms the eggs and lemon into a creamy sauce without using any dairy.

Serves 6-8

• 10 cups chicken broth (high quality)

• 1 cup dry orzo (regular or Gluten-Free)

• 6 large eggs, separated (room temperature)

• 6 lemons, juiced (about 1 to 1.5 cups)

• 1 cup cooked chicken, shredded or cubed

• To taste: Salt and white pepper

• Optional: Fresh dill for garnish

In a large pot, bring the chicken broth to a boil. Add the orzo and a pinch of salt. Reduce heat to medium and simmer until the orzo is al dente (usually 8–10 minutes). Once cooked, turn the heat to the lowest setting.

While the orzo simmers, separate your eggs.

• In a large bowl, hand beat the egg whites until they are frothy.

• Whisk in the egg yolks until combined.

• Slowly pour in the lemon juice while continuing to whisk.

To prevent the eggs from curdling, you must warm them up gradually: Use a ladle to slowly scoop about 2 cups of the hot broth from the pot. In a slow, steady stream, whisk the hot broth into the egg/lemon mixture. Whisk constantly to ensure the eggs stay smooth and creamy.

Slowly pour the tempered egg mixture back into the main pot with the orzo and remaining broth. Stir gently over low heat for 1–2 minutes until the soup thickens slightly and coats the back of a spoon.

Note: Do not let the soup boil once the eggs are added, or it may separate.

Stir in the cooked chicken. Season with salt and white pepper to taste. The white pepper is essential here as it blends into the pale color of the soup while providing a gentle heat.

Serve immediately in deep bowls. Top with a crack of fresh white pepper and a sprinkle of fresh dill. If the soup sits and thickens too much (as orzo tends to absorb liquid), simply thin it out with a splash of warm broth or water when reheating.