As kids, we knew this soup as Greek egg-and-lemon chicken soup! Avgolemono soup brings back so many childhood memories. Our neighbour was Greek, and whenever we were sick—particularly with a cold or flu—she’d toddle over with a bowl of this tasty soup.
Not only does it have immune-boosting properties, but is high in protein and low in calories. Tasty, easy, and nutritious, it’s good for a weary soul.
For the soup:
6 bone-in, skin-on chicken thighs
8 cups cold water
1 large unpeeled onion, quartered
2 tablespoons whole black peppercorns
1 tablespoon sea salt
1/2 cup dried orzo (Greek pasta) (or GF option is balsamic rice)
4 large eggs
1/4 cup freshly squeezed lemon juice (from 1 large lemon)
1/2 medium lemon, thinly sliced
Fresh dill or oregano to garnish
Cook chicken and make stock (or you might already have a broth made):
Place the chicken, water, onion, peppercorns, and salt in a 5L (or larger) pot or a pressure cooker.
Cover, and bring to a boil over high heat, then reduce heat to maintain a simmer until the chicken is cooked through, about 45 minutes to 1 hour.
Strain the broth through a fine-mesh sieve.
Reserve 2 cups of the stock.
Return the remaining stock to the pot, and place over low heat to keep warm.
When the chicken is cool enough to handle, shred the chicken with your fingers.
Discard the skin and bones.
Cook the orzo in the broth
Bring the stock to a boil over medium-high heat.
Add the orzo and cook until al dente, 7 to 9 minutes.
Stir in the reserved shredded chicken.
Reduce the heat to low.
Make the Avgolemono
Place the eggs in a medium bowl ,and whisk until lightened in color and frothy, about 2 minutes.
Continue to whisk, while gradually adding the lemon juice.
While constantly whisking, temper in the eggs by slowly drizzling the reserved 2 cups of warm stock into the egg-lemon mixture.
This warms the eggs just enough so that they do not curdle when added to the hot soup.
Thicken the soup
Add the Avgolemono back into the pot with the chicken and orzo, and stir to combine.
Cook until the soup thickens slightly, 3 to 5 minutes, but do not let it come to a boil.
Serve the soup
Pour the soup into serving bowls, and serve with lemon slices and fresh chopped oregano.