Avgolemono Greek Soup
My college roommate, Kelly, is a proud Greek and I was lucky enough to get sent care packages by her YiaYia (grandmother) of Baklava. I had never had it before and I would inhale it whenever they arrived. YiaYia was also known for her Avgolemono, a Greek lemon and egg soup with Orzo. It is an incredible combination of comfort food with brightness and lightness of mediterranean cooking I love so much.
This recipe, like a lot of hand-me-down recipes, is a starting point. Kelly didn't know exact measurements and so we did our best to write them down and get it just right for you. I feel like all recipes are a starting point, though! I love to add my own spin and measure by eye half the time. So of course, I loved making this.
- 1 large package of chicken thighs (about 6 thighs or mix 4 thighs and a 4 wings)
- 2 large carrots
- 1 onion, halved
- 1 head of garlic, halved
- 2 bay leaves
- 6 cups water
- 16 ounce can of favorite chicken broth
- Juice of 3 lemons
- 3 eggs
- 1 box of Orzo
- Parsley or Dill to garnish -chef’s choice
- Salt and pepper to taste and season
- Powdered garlic to season
Add 6 quarts of water, chicken and vegetables to stock pot. Boil for 30 minutes or until chicken is cooked through. Skim impurities as it cooks.
Take chicken out of water and transfer to cookie sheet. Season well with salt, pepper and garlic powder. Bake chicken in over for 30 minutes at 350. Shred chicken with two forks and set aside.
Strain broth over sieve to remove impurities and vegetables and then add just broth back to pot. Toss vegetables.
Add can of chicken broth and bring to a boil, then add box of Orzo and cook until soft.
While that is cooking, whisk three eggs together with lemon juice. Take a cup of hot orzo broth and slowly whisk into lemon and egg mixture to temper eggs so they don’t curdle when you add to soup.
Add that mixture to soup, along with shredded chicken and cook for a few minutes. Salt and pepper to taste. Then shut off heat and cover - Kelly’s mom lets it sit for an hour to get creamy and blend flavors more.
Garnish with Parsley or Dill.