Tangled in a whirlwind of flavors and nostalgia, my first taste of Avgolemono transported me straight to a sun-soaked Greek island where vibrant lemon trees sway gently in the breeze. This Lemon Greek Chicken Pasta Soup is a soul-soothing recipe that beautifully melds the goodness of wholesome ingredients into a creamy concoction, all without a splash of cream. It’s an approach to comfort food that both nourishes and delights, promising a high-protein meal that’s just as quick to make as it is satisfying. With each spoonful, you’ll find yourself embraced by the warmth of a homemade meal, perfect for cozy nights or when you simply crave something heartwarming. Ready to whirl into this delightful recipe and add a vibrant twist to your dinner table? Let’s dive in! Why is Avgolemono so beloved? Tradition, Rich Flavor: Avgolemono is a classic Greek dish celebrated for its heartwarming, creamy texture and zesty lemon notes. Quick Preparation: With minimal prep time, this recipe comes together quickly, making it perfect for busy weeknights. Comforting Nourishment: Packed with protein, this soup is both satisfying and nourishing, ideal for those seeking wholesome, homemade meals. Versatile Options: Feel free to swap ingredients like orzo for rice or choose different herbs to personalize your bowl. Delightful Harmony: Each spoonful offers a symphony of flavors that brighten up your day, making it a family favorite. Perfect for leftovers, this Avgolemono soup will warm hearts and homes alike! Avgolemono Ingredients For the Soup Base • Butter – Adds richness to the base of the soup; optional: substitute with ghee for lactose-free. • Extra Virgin Olive Oil – Provides healthy fats and enhances flavor; use any light oil if preferred. • Onion (1 medium, finely diced) – Essential for the aromatic base; no substitution recommended. • Carrots (2 medium, peeled and diced small) – Adds sweetness and color to the soup; can be replaced with parsnips. • Garlic (4 cloves, finely minced) – Offers depth of flavor; use garlic powder as an alternative but fresh is preferred. • Fresh Rosemary (1 tablespoon, finely chopped) – Herb that complements chicken; substitute with thyme or oregano if unavailable. • Low Sodium Chicken Broth (10 cups) – Serves as the soup’s base; can be replaced with vegetable broth for a vegetarian version. • Kosher Salt (1½ teaspoons) – Enhances flavors; adjust according to taste. For the Pasta and Protein • Orzo Pasta (¾ cup) – Provides texture and heartiness; can be swapped with rice or gluten-free pasta. • Shredded Chicken (2 cups) – Adds protein; use rotisserie or leftover chicken for convenience. For the Creamy Mixture • Eggs (3 large) & Egg Yolks (2 large) – Create the creamy texture; do not substitute without impacting texture. • Fresh Lemon Juice (3 tablespoons) – Delivers the characteristic tanginess; use vinegar in a pinch but flavor will differ. • Lemon Zest (finely grated from 1 lemon) – Enhances lemon flavor; optional but recommended. For Garnishing • Fresh Dill (¼ cup, finely chopped) – Provides freshness; substitute with dried dill or thyme if needed. • Freshly Ground Black Pepper – To taste, adds warmth to each bowl. This blend of wholesome ingredients creates a delightful Avgolemono soup that will surely brighten your day! Step‑by‑Step Instructions for Avgolemono Step 1: Sauté Base In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted and shimmering, add 1 medium finely diced onion and 2 peeled and diced carrots. Cook for about 3-4 minutes until softened and fragrant, then stir in 4 minced garlic cloves and 1 tablespoon of finely chopped fresh rosemary, cooking for another 30 seconds until aromatic. Step 2: Simmer Broth Pour in 10 cups of low sodium chicken broth and add 1½ teaspoons of kosher salt to the pot. Increase the heat to high and bring the broth to a rolling boil. Once boiling, stir in ¾ cup of orzo pasta, cooking for 8-10 minutes until tender, monitoring closely to prevent overcooking. The pasta should be al dente, adding texture to your Avgolemono soup. Step 3: Prepare Egg Mixture While the broth simmers, take a separate heatproof container and whisk together 3 large eggs, 2 large egg yolks, and 3 tablespoons of fresh lemon juice. Whisk vigorously until the mixture is well combined and slightly frothy, which will ensure a creamy texture for the Avgolemono later on, setting the foundation for its signature richness. Step 4: Temper Eggs Once the orzo is cooked, it’s time to temper the eggs. Slowly ladle about 2 cups of the hot broth into the egg mixture while whisking continuously to prevent the eggs from scrambling. This gradual incorporation is key to achieving a smooth, creamy consistency, crucial for maintaining the magical texture of Avgolemono. Step 5: Combine & Thicken Return the pot with the remaining broth to low heat. Slowly stir in the tempered egg mixture, cooking gently for about 5 minutes while stirring frequently. You’ll notice the soup slightly thickening and developing a silken texture—this is where the magic happens, transforming your Avgolemono into a hearty delight. Step 6: Finalize Soup Add 2 cups of shredded chicken, ¼ cup of finely chopped fresh dill, and the zest of 1 lemon to the pot. Stir well to combine all ingredients, adjusting the thickness with additional broth if needed. Allow the soup to warm through for a minute or two while you enjoy the bright, lemony aroma wafting through your kitchen, embodying the essence of Avgolemono. Step 7: Serve Ladle the creamy Avgolemono into bowls and garnish with extra fresh dill, lemon slices, and a sprinkle of freshly ground black pepper to taste. Serve your soup hot, enveloping each bowl in warmth and love, perfect for sharing with family or savoring all to yourself! Helpful Tricks for Avgolemono Egg Tempering: Gradually add hot broth to the egg mixture while whisking. This prevents scrambling and ensures your Avgolemono stays creamy. Orzo Cooking: For the best texture, cook orzo in the broth until al dente. Overcooking will lead to mushy pasta, disappointing the heartiness of your soup. Herb Swaps: Don’t have dill? Fresh oregano or thyme works beautifully. Just remember, dried herbs can be added during the simmering phase for great flavor. Make-Ahead Tip: This soup holds up well in the fridge, so feel free to make it a day ahead. Just reheat gently to maintain the creamy consistency. Final Touches: Adjust the seasoning after adding chicken and lemon zest. A little salt can elevate the flavors and make your Avgolemono even more delightful. How to Store and Freeze Avgolemono Fridge: Store leftover Avgolemono in an airtight container for up to 3 days. This versatile soup tastes even better the next day as flavors meld. Freezer: For longer storage, freeze Avgolemono in sealed freezer bags or containers for up to 3 months. When ready to enjoy, let it thaw overnight in the fridge. Reheating: Gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of broth if it thickens too much, preserving the creamy consistency that makes Avgolemono special. Make-Ahead Tips: You can prepare this hearty soup ahead of time, just be mindful to store the egg mixture separately until ready to reheat. This ensures your Avgolemono maintains its delightful texture! What to Serve with Lemon Greek Chicken Pasta Soup Enjoy your Avgolemono with these delightful pairings to create a cherished meal experience at home. Fresh Pita Bread: Perfect for dipping, warm pita adds a lovely texture that complements the creamy soup. Crisp Green Salad: A refreshing side with mixed greens, cucumber, and a light vinaigrette balances the rich flavors of the Avgolemono. Garlic Roasted Potatoes: The savory, crispy exterior and fluffy interior of roasted potatoes elevate the meal, adding heartiness and a comforting touch. Lemon Herb Quinoa: Light, fluffy quinoa with fresh herbs harmonizes beautifully, enhancing the meal’s lemony notes. Steamed Asparagus: Bright green asparagus, lightly seasoned, provides a burst of freshness that contrasts elegantly with the rich soup. Tzatziki Sauce: This cool, creamy yogurt sauce with cucumber and garlic lends a delightful tang, adding a Mediterranean flair that pairs beautifully with Avgolemono. Iced Tea or Lemonade: Refreshing beverages like iced tea sweetened lightly or homemade lemonade bring a bright finish to your flavorful Greek meal. Make Ahead Options Avgolemono is a fantastic recipe to prepare ahead of time, saving you precious minutes during busy weeknights! You can chop the vegetables and store them in the refrigerator for up to 3 days. Additionally, the egg mixture can be prepped and kept in the fridge up to 24 hours before cooking to maintain its creamy texture. When you’re ready to serve, simply cook the broth, add the orzo, and then incorporate the prepped egg mixture as instructed. This approach ensures that your Avgolemono remains just as delicious, with every bowl enveloping you in the comforting warmth of homemade goodness! Avgolemono Variations & Substitutions Feel free to play around with these ideas and create a version of Avgolemono that resonates with your taste buds! Gluten-Free: Substitute orzo pasta with gluten-free pasta to enjoy the same delicious flavors without the gluten. Vegetarian Delight: Replace chicken broth with vegetable broth and use chickpeas instead of shredded chicken for a hearty vegetarian option. Creamy Spin: For an extra creamy texture, blend a small portion of the soup and mix it back in for a luxurious finish. Herb Exchange: If dill isn’t your favorite, substitute with fresh parsley or basil, both of which add a fresh twist to the soup. Spicy Kick: Add a pinch of crushed red pepper flakes or a dash of hot sauce to enhance the soup’s flavor with a little heat! Zesty Lemon Boost: For a more pronounced lemon flavor, increase the lemon juice to 4 tablespoons or add a splash of lemon zest before serving. Protein Power: Swap shredded chicken for sautéed shrimp or white fish, adding a delightful seafood twist to this classic soup. Veggie Boost: Throw in some fresh spinach or kale during the final stages of cooking for added nutrients and vibrant color. These variations allow you to make this Avgolemono soup your own, just like my family enjoys it in many different ways! And for more delightful meal ideas, you might like to check out my classic Greek salad or explore how to make zesty lemon roasted chicken as a side to complement your soup! Avgolemono Recipe FAQs What type of chicken should I use for Avgolemono? I recommend using shredded rotisserie chicken for its convenience and flavor. If you prefer, you can poach chicken breasts directly in the broth for a fresher taste, cooking them until they reach an internal temperature of 165°F. How do I know if my lemons are ripe and ready to use? Look for lemons that are bright yellow and feel heavy for their size. Ripe lemons should have a slight give when squeezed but shouldn’t be too soft or have dark spots. Fresh lemons will provide the best flavor, making your Avgolemono truly zesty! How should I store leftovers of Avgolemono? Store your delicious Avgolemono in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled down to room temperature before sealing it to prevent condensation. You can also enhance the flavors by letting it sit overnight—day two’s bowl might just be the best! Can I freeze Avgolemono, and how should I do it? Absolutely! To freeze Avgolemono, allow it to cool first, then pour it into sealed freezer bags or containers—ideally in portions for easy defrosting. It can be frozen for up to 3 months. When ready to enjoy, let it thaw overnight in the refrigerator, then gently reheat on low heat, stirring until warmed through. If it appears thick, add a splash of broth to regain its creamy consistency. What if my Avgolemono is too thick? If your soup thickens more than you’d like when reheating, simply add a bit of additional chicken broth or water, stirring gently until you achieve your desired consistency. Remember to warm it on low to keep that creamy texture without scrambling the eggs. Are there any dietary restrictions with Avgolemono? Avgolemono, while delicious, contains eggs and chicken, so it’s not suitable for those following a vegan or vegetarian diet. However, you can make a vegetarian version by substituting the chicken broth with vegetable broth and omitting the chicken, ensuring those ingredients still resonate with your flavor desires. Always check for any ingredient-specific allergies! Creamy Avgolemono: Brighten Your Day with Greek Comfort Soup Creamy Avgolemono is a heartwarming Greek soup that combines wholesome ingredients and zesty lemon for a delightful meal. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 6 bowlsCourse: SoupCuisine: GreekCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base1 tablespoon Butter Optional: substitute with ghee for lactose-free.1 tablespoon Extra Virgin Olive Oil Use any light oil if preferred.1 medium Onion, finely diced Essential for the aromatic base; no substitution recommended.2 medium Carrots, peeled and diced small Can be replaced with parsnips.4 cloves Garlic, finely minced Fresh preferred; garlic powder can be used as an alternative.1 tablespoon Fresh Rosemary, finely chopped Substitute with thyme or oregano if unavailable.10 cups Low Sodium Chicken Broth Can be replaced with vegetable broth for a vegetarian version.1.5 teaspoons Kosher Salt Adjust according to taste.For the Pasta and Protein0.75 cup Orzo Pasta Can be swapped with rice or gluten-free pasta.2 cups Shredded Chicken Use rotisserie or leftover chicken for convenience.For the Creamy Mixture3 large Eggs Do not substitute without impacting texture.2 large Egg Yolks Essential for creating the creamy texture.3 tablespoons Fresh Lemon Juice Use vinegar in a pinch but flavor will differ.1 lemon Lemon Zest, finely grated Optional but recommended.For Garnishing0.25 cup Fresh Dill, finely chopped Substitute with dried dill or thyme if needed.Freshly Ground Black Pepper To taste. Equipment Large stockpotheatproof container Method Step-by-Step Instructions for AvgolemonoIn a large stockpot or Dutch oven, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once melted and shimmering, add 1 medium finely diced onion and 2 peeled and diced carrots. Cook for about 3-4 minutes until softened and fragrant, then stir in 4 minced garlic cloves and 1 tablespoon of finely chopped fresh rosemary, cooking for another 30 seconds until aromatic.Pour in 10 cups of low sodium chicken broth and add 1½ teaspoons of kosher salt to the pot. Increase the heat to high and bring the broth to a rolling boil. Once boiling, stir in ¾ cup of orzo pasta, cooking for 8-10 minutes until tender, monitoring closely to prevent overcooking.While the broth simmers, take a separate heatproof container and whisk together 3 large eggs, 2 large egg yolks, and 3 tablespoons of fresh lemon juice. Whisk vigorously until the mixture is well combined and slightly frothy.Once the orzo is cooked, slowly ladle about 2 cups of the hot broth into the egg mixture while whisking continuously. This gradual incorporation is key to achieving a smooth, creamy consistency.Return the pot with the remaining broth to low heat. Slowly stir in the tempered egg mixture, cooking gently for about 5 minutes while stirring frequently.Add 2 cups of shredded chicken, ¼ cup of finely chopped fresh dill, and the zest of 1 lemon to the pot. Stir well to combine all ingredients, adjusting the thickness with additional broth if needed.Ladle the creamy Avgolemono into bowls and garnish with extra fresh dill, lemon slices, and a sprinkle of freshly ground black pepper to taste. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 210mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 70mgIron: 2mg NotesHelpful tricks include tempering eggs to prevent scrambling and cooking orzo to al dente for the perfect texture. This soup can be made ahead and stored in the fridge or freezer. Tried this recipe?Let us know how it was!
