Description
Greek Lemon Chicken Soup, known as Avgolemono, is a heartwarming dish that embodies the essence of Greek cuisine. This delightful soup features tender chicken and orzo enveloped in a luxurious egg-lemon sauce, creating a creamy and comforting meal perfect for any occasion. Whether you’re enjoying a cozy dinner with family or hosting friends, this dish is sure to impress with its rich flavors and satisfying texture. With just 10 minutes of prep and under an hour to cook, it’s a quick yet wholesome option that allows you to savor the vibrant tastes of Greece right at home.
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 (1.5 liter) chicken stock
- ¾ cup (175g) orzo
- 2 egg yolks
- Juice of 1 lemon
- Fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, carrot, and celery for 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, then reduce heat to low and simmer for 15 minutes. Remove the chicken breasts and bay leaves.
- Add orzo to the pot and cook for about 10 minutes until tender. Shred the chicken into bite-sized pieces before returning it to the pot.
- In a bowl, whisk egg yolks with lemon juice. Temper by gradually adding hot broth while whisking continuously, then stir back into the soup.
- Cook on low heat for an additional 5 minutes. Finish by stirring in fresh dill and seasoning with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 160mg