Avgolemono Soup, oh boy! Where do we start with this greek delicacy? It’s creamy, it’s tangy, it’s downright tasty. This is a classic Greek soup that wows taste buds with its bold lemon and egg flavor backed by a comforting chicken broth base. It begs to be on your dinner table, especially when you need a nice, hot, comforting soup in the middle of winter. But truth be told, in my opinion, it’s a perfect dish for any occasion! The best part about this soup is how light it is, but it still fills you up. You’ll be slurping up the rich and creamy broth to the very last drop, trust me on this.
But why would you love it? Well, it’s simple to whip up, but the flavor says otherwise. Tasting this soup feels like you’ve made a complicated and time-consuming dish…but you haven’t! The warm, cozy vibes it brings to your meal is unbeatable. Trust me when I say Avgolemono Soup is something you just cannot miss in a lifetime.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Yield: 8 cups
Without further ado, let’s jump into the details of how to prepare this heavenly soup, shall we?
Ingredients & Equipment You’ll Need
- 1 chicken breast
- 5 cups chicken broth
- 2 eggs
- 1/2 cup lemon juice
- 1 cup orzo
- 2 tablespoons fresh dill
- Salt and Pepper to taste
Equipment:
- 1 Large Saucepan
- 1 Whisk
The magic behind this soup is in the eggs and lemon juice. They are the one-two punch that creates the creamy, tangy soup base. The chicken and broth provide a deeper, hearty flavor, while the orzo and dill add texture and a bit of an herbal touch. If any of the ingredients are not to your liking, you can switch the orzo with rice, and if you are vegetarian, you can substitute the chicken broth with vegetable broth.
How To Make Avgolemono Soup
- In a large saucepan, bring the chicken broth to a boil. Add the chicken breast and simmer until cooked. Remove the chicken and shred it.
- Add the orzo to the broth and cook per the packaging instructions.
- In a separate bowl, whisk the eggs and gradually add lemon juice while continuing to whisk.
- Slowly add one ladle of hot broth to the egg-lemon mixture, whisking constantly.
- After ensuring the mixture is properly mixed, add the chicken back in the pot, stir well, and serve with a sprinkling of dill, and your Avgolemono Soup is ready to wow!
Tips For The Best Results
- Always add the hot liquid gradually to the eggs to avoid curdling.
- Taste the soup before serving and adjust the seasoning if necessary.
Storage Tips
- Avgolemono Soup refrigerates well and tastes even better the next day. Just be sure to store it in a sealed container to avoid picking up unwanted flavors.
- Avoid freezing as the texture may change upon reheating.
Frequently Asked Questions
Q: Can I use bottled lemon juice?
A: Freshly squeezed lemon juice always gives the best flavor, but if you are in a pinch, bottled will do.
Q: Can I make this vegetarian by omitting the chicken?
A: Absolutely! The egg-lemon mixture is the real star here. Feel free to replace the chicken broth with vegetable broth as well.
Q: I don’t have orzo. Can I use other pasta?
A: Yes, small pasta shapes work best, but rice also works really well in Avgolemono.
Q: Can I use dried dill?
A: Fresh dill is best in this soup, but you can substitute with dried dill, half the amount.
Q: Does this soup reheat well?
A: It does reheat pretty well, ensure to add a bit of broth or water when reheating as the pasta tends to soak up the liquid.
Nutritional Facts of Avgolemono Soup
For each serving, Avgolemono Soup contains approximately 160-200 calories, depending on specific ingredients used. It contains about 7g of fat, 20g of carbs, and 10g of protein.
There you have it folks, a step-by-step guide on how to whip up delicious Avgolemono Soup! After trying this dish, you may just want to book a flight to Greece. It’s fresh, it’s cozy, it’s downright delicious! You can serve this soup with a piece of crusty bread on the side to achieve maximum coziness. Now, grab the ingredients and start soup-ifying!
0 Comments