Description
This Avgolemono—Greek Lemon Chicken Soup—is a delightful blend of creamy, tangy flavors and comforting warmth. The richness of the soup comes from the smooth mixture of egg yolks and lemon juice, which give the broth its velvety texture. The tender pieces of shredded chicken, orzo, and the subtle herbal notes from fresh dill make this soup a wonderfully satisfying dish for any time of year.
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
Instructions
Cook the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until softened.
Add Garlic and Simmer: Stir in the garlic and cook for another minute. Add the bay leaves, chicken breasts, and chicken stock. Bring to a boil, then reduce the heat to medium-low. Cover the pot with a lid and simmer for 15 minutes.
Remove Chicken and Cook Orzo: Remove the chicken breasts and bay leaves from the pot. Add the orzo to the soup and continue cooking for 10 minutes.
Shred Chicken: Shred the chicken breasts using two forks and return the shredded chicken to the pot.
Prepare Avgolemono Sauce: In a small bowl, whisk together the egg yolks and lemon juice. Ladle out 1-2 scoops of soup broth and slowly whisk it into the egg-lemon mixture to temper it. Gradually pour the tempered mixture back into the soup pot, stirring constantly.
Finish the Soup: Stir in the chopped fresh dill and adjust seasoning with salt and pepper to taste. Continue cooking for an additional 5 minutes.
Serve: Ladle the soup into bowls and garnish with extra fresh dill if desired. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320