Looking for a delicious and comforting soup recipe that is perfect for any occasion? Look no further than Avgolemono, a traditional Greek chicken pasta soup that is sure to warm your soul and satisfy your taste buds. This recipe is not only delicious but also easy to make, making it a great option for a quick and flavorful meal.
Why You’ll Love This Recipe?
- Bursting with great flavors from fresh herbs, lemon, and tender chicken.
- Quick and easy prep time, perfect for busy weeknights or meal prep.
- Versatile and customizable, you can easily adjust the ingredients to suit your preferences.
Ingredient Notes:
- Butter and extra virgin olive oil: Adds richness and depth of flavor to the soup.
- Onion, carrots, garlic, and rosemary: Aromatic vegetables and herbs that provide a savory base for the soup.
- Chicken broth, orzo pasta, eggs, and lemon juice: Key ingredients that give Avgolemono its signature creamy texture and tangy flavor.
- Shredded rotisserie chicken, fresh dill, and lemon zest: Add protein, freshness, and zest to the soup.
- Salt, pepper, and additional chicken broth: Seasonings and liquids to adjust the flavor and consistency of the soup.
Step-by-Step Instructions:
- In a large stockpot, heat the oil and butter, then sauté the onion, carrots, garlic, and rosemary until softened.
- Add the chicken broth and orzo, cook until the orzo is tender, then remove from heat.
- Whisk together eggs, egg yolks, and lemon juice in a separate container.
- Slowly drizzle hot soup into the egg mixture, then return to the pot and cook until thickened.
- Add chicken, dill, lemon zest, and adjust seasoning to taste. Serve garnished with lemon slices, black pepper, and dill sprigs.
Helpful Tips:
- Use low-sodium chicken broth to control the saltiness of the soup.
- For a thicker consistency, add more egg mixture while cooking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Swap orzo for rice or other small pasta shapes if desired.
Expert Tips for the Best Results:
- Be sure to temper the egg mixture slowly with hot soup to prevent curdling.
- Use freshly squeezed lemon juice for the best flavor.
- Adjust the amount of dill and lemon zest to suit your taste preferences.
Serving Suggestions:
Enjoy Avgolemono soup with a side of crusty bread or a Greek salad for a complete meal. Pair it with a glass of white wine or a refreshing lemonade for a perfect dining experience.
Storage and Reheating Tips:
To store leftovers, cool the soup completely before transferring it to an airtight container in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth to thin it out if needed.
Frequently Asked Questions:
- Can I freeze Avgolemono soup?
- While the soup can be frozen, the texture of the eggs may change upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
- Can I use leftover turkey instead of chicken?
- Absolutely! Feel free to substitute shredded turkey for the chicken for a delicious twist on this classic recipe.
Conclusion:
Now that you have all the tips and tricks to make the perfect Avgolemono soup, it’s time to get cooking! Whether you’re looking for a cozy meal for a chilly evening or a light and refreshing dish for a summer lunch, this Greek chicken pasta soup is sure to hit the spot. Give it a try and let us know how it turns out! Enjoy!
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Avgolemono (Greek Chicken Pasta Soup) Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
Avgolemono is a comforting Greek chicken pasta soup with a tangy lemon twist. This hearty soup is perfect for chilly evenings or when you need a warm and satisfying meal.
Ingredients
Main Ingredients:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely diced
- 2 medium-size carrots, peeled and diced small
- 4 medium cloves garlic, finely minced
- 1 tablespoon finely chopped fresh rosemary
- 10 cups low sodium chicken broth
- 1 1/2 teaspoon kosher salt
- 3/4 cup orzo pasta
- 3 large eggs
- 2 large egg yolks
- 3 tablespoons fresh lemon juice
Additional Ingredients:
- 2 cups shredded rotisserie or leftover chicken
- 1/4 cup finely chopped fresh dill
- sprigs of dill for garnish
- finely grated zest from 1 medium lemon
- freshly ground black pepper, to taste
Instructions
- Cook Aromatics: Heat butter and oil in a pot, sauté onion, carrots, garlic, and rosemary until softened.
- Prepare Broth: Add chicken broth, salt, and orzo, cook until orzo is tender.
- Whisk Egg Mixture: Combine eggs, yolks, and lemon juice in a separate bowl.
- Temper Eggs: Slowly add hot broth to egg mixture while whisking.
- Thicken Soup: Return mixture to pot, cook until thickened, then add chicken, dill, lemon zest, and seasoning.
- Serve: Adjust consistency with more broth if desired, garnish with lemon slices, pepper, and dill sprigs.
Notes
- If you prefer a thinner soup, add more chicken broth to adjust the consistency.
- Feel free to add more salt or lemon juice according to your taste preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 120 mg