Description
Avgolemono is a traditional Greek lemon chicken soup that is both comforting and refreshing. This recipe combines tender chicken, orzo pasta, and a creamy, tangy broth flavored with fresh dill and lemon juice.
Ingredients
Scale
For the soup:
- 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 fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil: In a large stock pot or Dutch oven, cook the onion, carrot, and celery until softened.
- Add garlic: Stir in the garlic, then add bay leaves, chicken, and chicken stock.
- Simmer: Bring to a boil, then simmer covered for 15 minutes.
- Add orzo: Remove chicken and bay leaves, add orzo, and continue cooking for 10 minutes.
- Shred chicken: Shred the chicken and return it to the pot.
- Temper egg-lemon mixture: Whisk egg yolks and lemon juice, temper with soup, then add back to the pot and cook for 5 minutes.
- Finish and serve: Stir in dill, adjust seasoning, and serve hot, garnished with extra dill.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 140mg
Keywords: Avgolemono, Greek lemon chicken soup, orzo soup, comfort food
