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I discovered Avgolemono soup after falling in love with Greece during a vacation there. Through countless attempts, I've nailed down this version that my family now begs for regularly. There's something magical about the way this smooth, lemony broth hugs the chicken and orzo – it's pure comfort in every spoonful. The Mediterranean smells that fill my home when I cook this always bring back wonderful memories.
Why You'll Fall In Love
This soup feels like drinking liquid sunshine. The coolest part? Those eggs create a smooth, silky texture without needing any cream at all. It's got a lighter feel than your grandma's chicken soup but packs way more satisfaction. Guests can't believe there's no dairy when I tell them it's just the eggs and lemon doing all that creamy work.
Your Shopping List
- Chicken Stock: 6 cups (1.5 liters) as your flavorful liquid foundation.
- Carrot: 1 medium, cut into small cubes for subtle sweetness.
- Chicken Breasts: 2 pieces (12 oz/350g), shredded after cooking.
- Celery: 2-3 stalks, chopped small for texture and taste.
- Garlic: 2-3 cloves, minced up tiny for rich flavor.
- Orzo: ¾ cup (175g), providing that perfect hearty element.
- Fresh Dill: A handful, snipped up for brightness.
- Lemon Juice: From 1 whole lemon, delivering that signature tang.
- Egg Yolks: 2, the secret to that velvety texture.
- Onion: 1 medium, chopped small for the foundation.
- Olive Oil: 1 tablespoon to start your cooking process.
- Bay Leaves: 2, for background flavor complexity.
- Salt & Pepper: Enough to make everything pop.
Simple Cooking Steps
- Create Your Foundation
- Cook those veggies in oil until they're tender and smelling amazing – this sets up all your flavor.
- Develop Your Flavors
- Throw in garlic with your chicken and stock, then let everything bubble away and get friendly.
- Add Your Pasta
- After your chicken's ready, toss that orzo into the tasty broth and let it soften up.
- The Magic Moment
- Here's where things get cool – mix those eggs with lemon juice and slowly add hot broth. You'll see the soup transform right before your eyes.
- Finishing Touches
- Sprinkle in your fresh herbs and adjust your seasonings before serving it up hot.
Personal Twists
I often throw in handfuls of fresh spinach right at the end for a nutrition boost. Got no orzo? No problem – regular rice works just as well. When I want something richer, I swap in chicken thighs, and my partner always asks for extra lemon in his bowl.
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Serving Tips
Grab some crusty bread to soak up every last drop of this amazing broth. Any leftovers will stay good in your fridge – just warm them up slowly so the eggs don't separate. Funny enough, it actually tastes even better the day after you make it.
Soul-Warming Goodness
This soup has a certain magic to it. Maybe it's how it balances comfort with zingy freshness, or perhaps it's the way it makes everyone feel happy and cozy all at once. Whatever the secret is, we now turn to this whenever the temperature drops.
Frequently Asked Questions
- → Why should I heat the eggs slowly?
- To avoid scrambling, gradually add hot broth to the eggs while whisking until smooth and creamy.
- → Can orzo be swapped with rice?
- Absolutely! Long-grain rice works well, but cooking times could vary depending on the rice.
- → What keeps this soup smooth?
- Simmer gently after adding the egg mixture and whisk thoroughly during tempering with hot broth.
- → Can this be made veggie-friendly?
- Sure! Use veggie stock and swap chicken for veggies like zucchini or spinach.
- → How long stays fresh?
- It lasts up to 3 days in the fridge. Reheat gently to preserve texture, and add broth if needed.