Greek Lemon Chicken Soup (Avgolemono)
A comforting Greek soup combining tender chicken, orzo, and a tangy lemon-egg sauce for a flavorful meal.
Ingredients
Main
- 6 pieces bone-in (skin-on chicken thighs) (approximately 2 pounds)
- 8 cups cold water
- 1 large yellow onion (unpeeled and quartered)
- 2 tablespoons whole black peppercorns
- 1 tablespoon kosher salt
- ½ cup dried orzo pasta
- 4 large eggs
- ¼ cup freshly squeezed lemon juice (from 1 large lemon)
- Thinly sliced lemon rounds
- Fresh dill or oregano sprigs fresh herbs
- Freshly ground black pepper black pepper (for garnish)
Instructions
- Combine chicken, water, onion, peppercorns, and salt in a Dutch oven. Boil, then simmer for 45-60 minutes. Strain and shred chicken.
- Bring broth to a boil, add orzo, and cook until al dente. Stir in shredded chicken.
- Whisk eggs until frothy, then slowly add lemon juice. Gradually temper with warm broth while whisking.
- Pour egg-lemon mixture into the soup, stirring gently. Cook on low until slightly thickened, 3-5 minutes.
- Ladle into bowls, garnish with lemon slices, herbs, and black pepper. Serve immediately.
Notes
Use fresh lemon juice for the best flavor and skim excess fat from the broth before serving.