For most of my high school and college years, I worked in restaurants.
While not 100% the case, the vast majorities of the restaurants that employed me were owned by Greek immigrants. The menu typically catered towards an American appetite, but certainly had elements of Greek cuisine.
I wrote about flaming halloumi cheese (also known as saganaki) a couple months back. This week, I had the craving for some avgolemono, a soup that I frequently stole sips of in the back of the kitchen, in that area where the cooks prepare food for themselves that’s not necessarily on the menu.
Avgolemono is a very simple Greek soup made of chicken broth, lemons, and eggs. The heavier versions (mine included) add orzo or rice and shredded chicken.
The orzo is quickly cooked in the chicken broth and the eggs are tempered in the broth and lemon juice before being added to the soup.
The eggs thicken the soup to make it seem almost creamy, while the lemon and dill add a ton of flavor to an otherwise simple soup.
In my view, avgolemono is to Greece what chicken noodle soup is to America.
- 2 tablespoons olive oil
- ¾ pound chicken thighs, boneless and skinless
- 4½ - 5 cups chicken broth
- ½ cup orzo, dry
- 3 eggs
- ¼ cup lemon juice
- salt and pepper to taste
- large handful fresh dill, chopped
- In a heavy bottomed saucepan, heat olive oil. Add chicken and cook until nicely browned on each side, about 15 minutes. Transfer chicken to cutting board and let cool.
- Add chicken broth to saucepan and bring to a slow boil. Add uncooked orzo, stir, and cook for 7 minutes until al dente. Reduce heat.
- In a medium bowl, whisk together eggs and lemon juice. Slowly add 1 cup of the hot broth, continuing to whisk, until eggs have tempered. Add mixture back to sauce pan and cook over low heat until it starts to thicken, about 5 minutes.
- Meanwhile, shred the cooked chicken. Add chicken pieces to saucepan.
- Once thickened, add dill, taste and adjust salt and pepper. Serve immediately.
Excellent work, amazing photography! Kudos Vicky! Greetings and admiration from a Greek food bloggin’ couple:)
writes Little Cooking TipsThanks so much, glad to have the approval of true Greeks :)!
writes VickyI made this tonight and it is a knockout! Much better than the thick, porridge-like version in some Greek restaurants. I did not add onion, but did add 1/4 t granulated garlic. This was just awesome!
writes marnoneThis was delicious, but I like it a little thicker than it turned out. Next time I’ll decrease the broth to 4 cups and increase the orzo a little. I first tasted this soup in a Greek restaurant and I prefer the thicker version. But it was very tasty.
writes coachsherylI rubbed the chicken with fresh chopped dill before cooking it to add the dill flavor into this soup and I loved it! Did increase orzo because I like a thicker soup
writes JackieIt’s my good friends favorite soup! She is sick with Covid so I thought I’ll give it a try! I’m not sure what it’s supposed to taste like but I think it’s pretty tasty!
writes Anb