This comforting Greek soup is a perfect blend of tangy lemon, rich chicken broth, and tender rice, creating a warm hug in a bowl. It’s a timeless family favorite that’s simple to make and full of heart.
Start by putting the chicken, salt, onion, carrots, celery, and water into a large pot. Bring it to a boil over high heat, then lower the heat to medium-low and let it simmer gently for about an hour and a half, until the chicken is nice and tender. As it cooks, skim off any foam or scum that rises to the surface.
Once the chicken is cooked, strain the broth into a clean pot and set it aside. Pick the meat off the bones, discarding the skin, bones, and vegetables. Cut the chicken into small pieces and keep it ready.
Bring the broth back to a boil over medium heat, then stir in the orzo. Let it simmer for about 20 minutes until the pasta is tender.
While the orzo cooks, beat the egg whites until they form stiff peaks. Then, gently whisk in the yolks until the mixture is smooth. Measure out 2 cups of the hot broth and mix it with the lemon juice. Slowly pour this lemony broth into the egg mixture, whisking constantly so the eggs don’t scramble.
When the orzo is just about done, add the chicken back into the pot to warm through. Finally, stir in the egg and lemon mixture gently, combining everything well but carefully so the soup stays creamy. Serve it right away and enjoy!
- Temper the egg and lemon mixture slowly with hot broth to avoid curdling.
- Use fresh lemons for the best, brightest flavor.
- Simmer the soup gently after adding the avgolemono mixture; do not boil.
This classic Greek soup is warm, comforting, and full of bright, tangy flavors. The creamy lemon and egg mixture creates a unique texture that feels both rich and light. It’s a perfect dish for chilly days or when you need a little taste of home.
Serve this soup with crusty bread or a simple green salad. It also pairs well with grilled vegetables or a light chicken dish. A sprinkle of fresh parsley on top adds a nice touch of color and freshness.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, stirring often to prevent the egg from scrambling. Avoid freezing, as the texture may change.
