As the seasons change and the chill in the air becomes more apparent, the search for comfort foods becomes a priority for many of us. What could be more comforting than a bowl of warm soup? Today, I want to share a recipe that not only warms the body but also delights the taste buds with its unique flavors: Greek Lemon Chicken Soup, also known as Avgolemono. This soup combines the rich taste of chicken with the refreshing zest of lemon, creating a dish that’s both comforting and invigorating.
Ingredients
Before we dive into the cooking process, let’s make sure we have all the ingredients ready:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- 3/4 cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Directions
The process of making this delicious soup is as easy as it is rewarding. Follow these steps for a perfect Greek Lemon Chicken Soup:
- Start by Preparing the Base: In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for 8-10 minutes until they are softened. This will form a flavorful base for your soup.
- Infuse with Garlic and Add the Chicken: Add the finely chopped garlic to the pot and cook for an additional minute to release its aroma. Then, introduce the bay leaves, chicken breasts, and chicken stock to the mix. Bring to a boil, then reduce the heat to medium-low, cover, and let it simmer for 15 minutes.
- Orzo and Chicken Prep: After the simmering, remove the chicken breasts and bay leaves. Add the orzo to the pot and let it cook for another 10 minutes. While the orzo cooks, shred the chicken with two forks.
- Enrich with Lemon and Egg Yolks: In a separate bowl, whisk together the egg yolks and lemon juice. To temper this mixture, slowly add 1-2 ladles of soup to it, then incorporate it back into the pot. Cook for 5 more minutes to thicken the soup slightly, enhancing its texture and flavor.
- Final Touches: Stir in a generous amount of freshly chopped dill, season with salt and pepper to your liking, and voilà! Your Greek Lemon Chicken Soup is ready to be served. Garnish with additional dill if desired, for an extra pop of color and flavor.
Serving Suggestions
This soup is a meal in itself, thanks to the protein from the chicken and the carbs from the orzo. However, it pairs wonderfully with a slice of crusty bread or a light salad for a more rounded meal.
Conclusion
Greek Lemon Chicken Soup is more than just a dish; it’s a bowl of comfort that promises to warm you from the inside out. Its blend of flavors is a testament to the richness of Greek cuisine, offering a taste that’s both sophisticated and homey. Whether you’re looking for a way to warm up on a cold day or simply in the mood for a soup that’s a bit out of the ordinary, this recipe is sure to satisfy.
Prep time, cooking time, and servings: Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Servings: 4
Happy cooking!
Greek Lemon Chicken Soup
Ingredients:
1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped
2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liter) chicken stock
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste
Directions:
In a large stock pot or Dutch oven, heat the olive oil over medium heat and sauté the onion, carrot, and celery for 8-10 minutes until softened.
Add the garlic and cook for an additional minute before introducing the bay leaves, chicken, and chicken stock.
Bring to a boil, then reduce the heat to medium-low, cover, and let simmer for 15 minutes.
Remove the chicken breasts and bay leaves, then add the orzo to the pot, cooking for another 10 minutes.
Shred the chicken with two forks and return it to the pot.
While the orzo cooks, whisk together the egg yolks and lemon juice in a bowl. Temper this mixture by slowly adding 1-2 ladles of soup, then incorporate it back into the pot and cook for 5 more minutes.
Stir in fresh dill, season with salt and pepper, and serve garnished with additional dill if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Servings: 4