Y’all…I’m sharing some super secretive stuff over here: my yiayia’s avgolemono soup recipe. This soup is perfect for a chilly night or maybe when you have a cold.
My yiayia’s avgolemono soup recipe is no different from a lot of the other greek recipes I’m used to her cooking. By that I mean, they all take time. Even with the shortcuts that she’s showed me over the years, none of these dishes are on my weeknight meal list. This recipe is great to make on a Sunday afternoon and eat throughout the week.
For another great soup recipe that CAN be done on the weeknight, check out this easy miso-coconut ramen. This one has been a favorite for a lot of people!
Yiayia's avgolemono soup (chicken lemon orzo soup)Print This
- 2 large chicken breasts, skin-on
- 1 quart broth
- 1 quart water
- 1 tsp salt (plus more to taste)
- 1/2 tsp ground pepper
- 1 cup orzo, dry
- 1/2 yellow onion, diced
- 3 heaping tbsp flour
- 1/4 stick + 1 tbsp butter
- 4 egg yolks
- Juice from 1 1/2 lemons
In a large saucepan, place the two large chicken breasts in with the water and chicken broth. I keep homemade chicken broth in the freezer for things like this (because homemade broth is better I promise!), but you could also use store-bought broth. Bring water/broth to a boil over high heat.
Once boiling, reduce the saucepan to medium-low, so it’s simmering. Cover and let it cook for about 45 min.
While that’s cooking, take a medium saucepan and fill halfway with water. Add orzo and bring to a boil over high heat. Reduce heat to medium once the orzo starts boiling and cook for 7 minutes. You want the orzo to be slightly undercooked, it’ll cook more later on. Strain orzo in a colander and set aside.
Once the chicken is finished, remove from the broth and set aside on a plate. Cut/shred the chicken with a fork and knife. Pour the broth into a large bowl and set aside.
In the same large saucepan that you cooked the chicken in, add 1 tbsp butter and 1/2 diced yellow onion. Saute for about 4-5 minutes, till onions start to turn translucent.
Add 3 heaping tbsp flour plus 1/4 stick butter and mix around. Slowly add the broth back to the pan (save a little bit), stirring the mixture as you add the broth. I usually do a little bit at a time and mix it after each addition. Save about 1/2 cup of the broth…if you’re reading this now and didn’t save 1/2 cup. Don’t worry, just scoop a little bit out of the pot and put it in a bowl.
Let the soup thicken for about 10 minutes, stirring occasionally. Also add your salt and pepper at this time.
In a small bowl, whisk together 4 egg yolks. Slowly add the egg yolks to the broth you set aside. Stirring as you add the yolks in. I usually you a cereal sized bowl to mix these together. The eggs will get kinda frothy. Once it’s mixed together, add it to the main pot of broth. You do this multi-step process because you want to make sure the eggs won’t cook when you add them.
Stir the pot as it continues to thicken. Add the juice from the lemon, the cooked orzo and the cut chicken. Cook for about 2 more minutes till all warm throughout.