Avgolemono — Greek Lemon Chicken Soup

Warm and Comforting Avgolemono — Greek Lemon Chicken Soup

When it comes to comforting soups, Avgolemono is a classic Greek recipe that delivers a perfect balance of creamy richness, zesty lemon, and tender chicken. This Greek Lemon Chicken Soup is known for its unique and tangy flavor, thanks to the addition of egg yolks and fresh lemon juice. It’s a nourishing and heartwarming dish that is both light and satisfying—ideal for cooler weather or when you’re craving something comforting yet bright.

Why You’ll Love Avgolemono — Greek Lemon Chicken Soup

This Avgolemono soup combines tender chicken, hearty orzo, and a velvety lemon-egg sauce that adds a distinctive tangy flavor and creamy texture. The dish comes together easily, making it perfect for weeknight dinners or when you want a light and refreshing meal. Fresh dill adds a touch of herbaceousness, complementing the lemony base beautifully. It’s a delicious and unique alternative to traditional chicken soup, perfect for warming you up and lifting your spirits.

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 liters) chicken stock
• 3/4 cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful of fresh dill, chopped
• Salt and freshly ground black pepper, to taste

Directions:

1. Cook the Vegetables:

• Heat the Oil:
  In a large stock pot or Dutch oven, heat the olive oil over medium heat.
• Sauté the Vegetables:
  Add the diced onion, carrot, and celery to the pot. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.

2. Add Garlic and Simmer:

• Cook the Garlic:
  Stir in the finely chopped garlic and cook for another minute until fragrant.
• Add Chicken and Stock:
  Add the bay leaves, chicken breasts, and chicken stock to the pot. Bring the soup to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let the soup simmer for 15 minutes.

3. Cook the Orzo:

• Remove Chicken and Bay Leaves:
  Carefully remove the chicken breasts and bay leaves from the pot.
• Add Orzo:
  Stir in the orzo and cook for 10 minutes, allowing the pasta to absorb the flavors of the broth.

4. Shred the Chicken:

• Shred the Chicken:
  Using two forks, shred the chicken breasts into bite-sized pieces. Return the shredded chicken to the pot, stirring to incorporate it into the soup.

5. Prepare the Avgolemono Sauce:

• Whisk Egg Yolks and Lemon Juice:
  In a small bowl, whisk together the egg yolks and fresh lemon juice until smooth.
• Temper the Egg Mixture:
  Slowly ladle 1-2 scoops of hot soup broth into the egg-lemon mixture, whisking constantly to temper the eggs. Gradually pour the tempered mixture back into the soup pot, stirring continuously to prevent curdling.

6. Finish the Soup:

• Add Dill and Season:
  Stir in the chopped fresh dill and adjust the seasoning with salt and freshly ground black pepper to taste. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.

7. Serve and Enjoy:

• Ladle the Soup:
  Serve the Avgolemono soup hot, garnished with extra fresh dill if desired. Enjoy this creamy, tangy, and comforting bowl of Greek-inspired goodness!

Notes:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Calories: 320 kcal per serving
• Servings: 4 servings

A Bright and Comforting Bowl of Soup

Avgolemono — Greek Lemon Chicken Soup is the perfect dish to warm your soul with its comforting texture and bright flavors. The creamy lemon-egg sauce adds a unique touch that differentiates it from traditional chicken soups, and the fresh dill brings in a lovely herbal note. This recipe is simple to prepare yet feels special, making it a great choice whether you’re serving it to family or entertaining guests.

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