Avgolemono Greek Lemon Chicken Soup
Avgolemono Greek Lemon Chicken Soup is a comforting and delicious traditional Greek soup made with egg yolks and lemon juice.
Equipment
- large stock pot
- Dutch oven
Ingredients
Vegetables
- 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
Main Ingredients
- 2 pieces chicken breasts (about 12 oz / 350 g total)
- 6 cups chicken stock
- ¾ cup orzo (175 g)
- 1 juice lemon of 1 lemon
- 2 egg yolks
- a handful fresh dill
Seasoning
- Salt to taste
- freshly ground black pepper to taste
Instructions
Cooking 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 you like.
Notes
Nutritional information is an estimate provided by an online nutrition calculator.
Nutrition
Serving: 1servingCalories: 377kcalCarbohydrates: 32gProtein: 32gFat: 13gSaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 154mgSodium: 679mgFiber: 2gSugar: 8g
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