Avgolemono

Nutrition · per serving

Steps

1. 1

   Prepare the ingredients: finely chop the onion, chop the parsley, zest and juice the lemon, and cut the chicken breast into small bite-size pieces so it cooks quickly and stays tender.

   60 g onion, finely chopped10 g parsley, finely chopped45 ml lemon juice, freshly squeezed1 tsp lemon zest200 g chicken breast, boneless skinless
2. 2

   In a medium saucepan over medium heat, warm the olive oil and cook the onion for 2 to 3 minutes until softened but not browned. Browning would darken the clean flavor of the soup.

   5 ml olive oil60 g onion, finely chopped
3. 3

   Add the chicken broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then add the chicken pieces. Simmer for 5 minutes, adjusting the heat to keep the broth at a gentle bubble so the chicken stays juicy.

   900 ml chicken broth, low-sodium1 bay leaf3 g salt1 g black pepper200 g chicken breast, boneless skinless
4. 4

   Stir in the orzo and simmer for 8 to 9 minutes, stirring once or twice so it does not stick, until the pasta is tender and the chicken is cooked through to the center.

   60 g orzo
5. 5

   While the orzo cooks, whisk the egg whites with the lemon juice and lemon zest in a bowl until frothy. This helps the mixture blend smoothly into the soup.

   2 large egg whites45 ml lemon juice, freshly squeezed1 tsp lemon zest
6. 6

   Turn the heat to low. Slowly ladle about 120 ml of the hot broth into the egg-lemon mixture while whisking constantly to temper it. Repeat with another ladleful; this gradual warming prevents curdling.

7. 7

   Remove and discard the bay leaf. Pour the tempered egg-lemon mixture back into the saucepan in a slow stream, stirring gently. Keep the soup over very low heat for 1 to 2 minutes until slightly silky and lightly thickened; do not let it boil after adding the eggs.

8. 8

   Taste and adjust with a little more pepper if needed. Ladle into bowls and finish with parsley and lemon wedges for squeezing at the table.

   1 g black pepper10 g parsley, finely chopped2 wedges lemon wedges

Origin & History

Avgolemono is a classic Greek egg-and-lemon sauce and soup style that has been part of the Greek home kitchen for generations. The soup version is especially beloved as a comforting meal, often made with chicken and rice or orzo, balancing bright citrus with savory broth.