Description
This avgolemono soup recipe, Lemon Silk With Dill Oil, is a comforting and invigorating meal, filling the kitchen with bright lemon and fresh dill aromas. It offers a creamy, tangy, and memorable experience, perfect for families seeking healthy, satisfying Mediterranean flavors.
Ingredients
- 6–8 cups chicken broth
- 2 cups (280g) cooked chicken, shredded
- 1 cup (180g) orzo or rice
- 3 large eggs
- 2–3 large lemons
- 0.25 cup (6g) fresh dill, chopped (or 1 tbsp dried dill)
- 2 tbsp (30ml) olive oil
- Salt and pepper, to taste
Instructions
- Cook the Base: In a 5-quart pot, bring 6 cups of chicken broth to a gentle simmer. Add the orzo or rice along with the shredded cooked chicken. Cook until the pasta is tender, usually about 10-12 minutes, keeping an eye on the liquid level.
- Prepare Avgolemono: While the base simmers, crack the 3 large eggs into a separate medium bowl. Whisk them vigorously until they are pale yellow and frothy, then gradually whisk in the juice from 2-3 large fresh lemons.
- Temper the Eggs: Slowly, drizzle 1-2 cups of the hot broth from the pot into the egg-lemon mixture, whisking constantly.
- Combine Soup: Pour the tempered egg mixture back into the main soup pot. Stir gently but continuously until the soup thickens slightly and coats the back of your spoon. Do not boil the soup once the egg mixture is added, or it will curdle.
- Make the Dill Oil: Combine the fresh dill and olive oil in a small blender or food processor. Blend until smooth and vibrant green.
- Serve and Garnish: Ladle the creamy avgolemono soup into bowls. Drizzle generously with the fresh dill oil. Add a sprinkle of freshly ground black pepper.
Notes
If the soup curdles, you likely added hot broth too fast or heated the soup too much after combining. Lower heat and whisk vigorously to re-emulsify; it’s still delicious even if curdled. For healthier twists, use whole wheat orzo or brown rice and low-sodium broth. If the soup seems too thin, let it simmer longer before adding avgolemono, ensuring the egg mixture is well-emulsified.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Soup, Main Course
- Method: Stovetop, Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups (360 ml)
- Calories: 300 calories
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 180 mg
Keywords: Avgolemono, lemon silk, dill oil, chicken soup, Mediterranean, healthy, easy dinner, creamy, tangy, comfort food