Description
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! Made with egg yolks and loads of lemon juice, it’s a warming and satisfying meal.
Ingredients
Scale
- 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 of fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken, and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid, and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning, and serve immediately with some extra fresh dill on top if desired.
Notes
Leftovers will keep well in the fridge for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave without boiling to prevent curdling. The orzo will absorb some liquid, so you may need to add extra chicken broth when reheating. For a richer soup, add 1-2 tablespoons of butter with the olive oil.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Carbohydrates: 38g
- Protein: 28g
Keywords: Greek Soup, Avgolemono, Lemon Chicken Soup