Avgolemono (Greek Lemon Chicken Soup)
A traditional Avgolemono, Greek Lemon Chicken Soup, perfect for a comforting meal.
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course, Soup
Cuisine Greek
Servings 6 cups
Calories 400 kcal
For the soup
- 6 pieces bone-in, skin-on chicken thighs
- 8 cups cold water
- 1 large unpeeled yellow onion, quartered
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- ½ cup dried orzo
- 4 large eggs
- ¼ cup freshly squeezed lemon juice from 1 large lemon
For serving
- ½ medium lemon, thinly sliced
- Fresh dill or oregano
- Freshly ground black pepper
Cooking the soup
Place chicken thighs, cold water, quartered onion, black peppercorns, and kosher salt in a Dutch oven. Cover and bring to boil, then reduce heat and simmer for 45 minutes to 1 hour.
Transfer chicken to a cutting board. Strain stock through a fine-mesh strainer over a bowl and discard solids. Reserve 2 cups of stock, return the rest to the pot, and keep warm.
Shred the cooled chicken into bite-sized pieces, discarding skin and bones.
Bring stock back to a boil. Add orzo and cook until al dente, about 7 to 9 minutes. Stir in shredded chicken and reduce heat to low.
In a medium bowl, whisk eggs until light. Slowly pour in lemon juice while whisking. Temper eggs by slowly drizzling in warm stock.
Add egg-lemon mixture back into pot, stir, and cook until slightly thickened, about 3 to 5 minutes.
Serve soup in bowls with lemon slices, fresh herbs, and black pepper.
Serving: 1cupCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 200mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg
Keyword Avgolemono, chicken soup, Comfort Food, Greek Lemon Chicken Soup, lemon soup, traditional Greek cuisine