Description
This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and creamy soup made with tender chicken, orzo pasta, fresh vegetables, and a tangy lemon-egg sauce. Perfect for warming up on chilly days, this traditional recipe balances bright citrus flavors with soothing broth and fresh dill, delivering a wholesome, satisfying meal in just under an hour.
Ingredients
Scale
Base Ingredients
- 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 liters) chicken stock
- Salt and freshly ground black pepper, to taste
Pasta
- ¾ cup (175 g) orzo
Finishing Ingredients
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
- Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs (this prevents curdling).
- Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.
Notes
- Tempering the egg yolks prevents them from scrambling when added to the hot broth.
- You can substitute orzo with other small pasta shapes if desired.
- Fresh dill is traditional, but you can use parsley as an alternative garnish.
- For a richer soup, use homemade chicken stock if possible.
- Adjust the amount of lemon juice to taste for more or less tanginess.
