Description
Greek Lemon Chicken Soup, or Avgolemono, is a heartwarming dish that embodies the essence of Greek cuisine, perfect for cozy dinners or chilly evenings. This delightful soup features tender chicken and orzo, enveloped in a creamy egg-lemon sauce that creates a symphony of flavors. With its rich, zesty taste and comforting texture, Avgolemono is not just satisfying but also versatile, allowing you to add your favorite vegetables or herbs. Whether served as a main course or alongside fresh bread and salad, this easy-to-make recipe will quickly become a family favorite.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz/350g total)
- 6 cups chicken stock
- ¾ cup orzo
- 2 egg yolks
- Juice of 1 lemon
- Fresh dill
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery; sauté for about 8–10 minutes until softened.
- Add garlic and cook for another minute. Stir in bay leaves, chicken breasts, and chicken stock; bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes. Remove the chicken and bay leaves after cooking.
- Stir in orzo and cook for about 10 minutes until tender. While it cooks, shred the chicken into bite-sized pieces.
- In a bowl, whisk egg yolks with lemon juice. Gradually add hot broth to temper the mixture before stirring it back into the pot.
- Cook for an additional 5 minutes. Stir in fresh dill and season with salt and pepper; serve warm.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 155mg