Classic Avgolemono Soup
Servings
4
Ready In:
30-45 minutes
Good For:
Lunch or Dinner
About this Recipe
Experience a taste of Greece in a bowl with this Classic Avgolemono Soup, a classic Greek comfort dish that combines tender chicken, fluffy orzo, and a creamy lemon-egg sauce.
Perfect for chilly nights, this hearty soup is both nourishing and revitalizing, filling your home with a tantalizing aroma.
Elevate your dining with this vibrant, zesty dish that serves as a delightful appetizer or a satisfying main course.
INGREDIENTS:
- 1lb. Fairfax’s Own Boneless, Skinless Chicken Thighs
- 6 cups Organic Chicken Broth
- 1 cup Orzo Pasta (or rice)
- 3 large Eggs
- 1/2 cup Fresh Lemon Juice (about 2 Lemons)
- 1 Tablespoon Lemon Zest
- 1 cup Fresh Spinach, chopped
- 1 medium Onion, diced
- 2 cloves Garlic minced
- 2 Tablespoons Extra-Virgin Olive Oil
- Salt and Pepper, to taste
- Fresh Dill or Parsley, for garnish
Step 1
In a large pot, heat olive oil over medium heat; sauté onion and garlic until soft.
Step 2
Add in the chicken thighs and chicken broth to the pot; bring to a gentle boil, then reduce heat and simmer for 20 minutes.
Step 3
Remove chicken, let it cool slightly, then shred into bite-sized pieces.
Step 4
Bring the broth back to a boil and add orzo (or rice) and cook according to the package instructions until al dente.
Step 5
Add chicken back to the pot during the last few minutes of cooking to heat through.
Step 6
While the orzo is cooking, separate the egg whites and yolks in a medium bowl. Whisk the egg yolks until pale and frothy. Slowly drizzle in the lemon juice while whisking continuously. This will help temper the eggs and prevent them from curdling.
Step 7
Once the orzo is cooked, turn off the heat but leave the pot on the stove. Gradually ladle about 1 cup of the hot chicken broth into the egg mixture, whisking constantly to combine. This step is crucial to prevent the eggs from scrambling.
Step 8
Slowly pour the tempered egg and lemon mixture back into the pot with the remaining broth and orzo, stirring continuously. The soup will thicken slightly and become creamy.
Step 9
Add chopped spinach, and season with salt and pepper, as desired.
Step 10
Serve hot, garnished with fresh dill or parsley for a burst of color and flavor.
STORAGE NOTES
The soup can be stored in the refrigerator for a day, but consume it quickly as the orzo may absorb the broth over time.
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