Description
A heartwarming Greek lemon chicken soup, known as Avgolemono, that combines rich flavors and comforting ingredients.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 1 medium carrot (diced)
- 2–3 stalks celery (diced)
- 2–3 cloves garlic (finely chopped)
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups chicken stock (1.5 liters)
- 3/4 cup orzo (175 g)
- 1 lemon (juice of, fresh)
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper (to taste)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Sauté the diced onion, carrot, and celery for about 5-7 minutes.
- Add the finely chopped garlic and bay leaves, and cook for 2-3 minutes.
- Introduce the chicken breasts and pour in the chicken stock, bringing it to a gentle boil.
- Prepare the orzo according to package instructions in a pot of salted boiling water.
- Shred the chicken into bite-sized pieces.
- Combine the shredded chicken and cooked orzo into the soup pot.
- Whisk together the egg yolks and fresh lemon juice until creamy.
- Finish the soup by adding the tempered egg mixture back in.
- Serve the soup garnished with dill or a lemon wedge.
Notes
Serve with warm crusty bread or a fresh Greek salad. Can add greens or spices for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg
Keywords: Greek lemon chicken soup, Avgolemono, comfort food, chicken soup