Description
Avgolemono Greek Lemon Chicken Soup is a comforting and flavorful soup made with chicken, orzo, and a tangy egg-lemon sauce. It’s a perfect dish for a cozy meal or when you’re feeling under the weather.
Ingredients
Units
Scale
Main Components
- 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
- 3/4 cup (175g) orzo
Egg-Lemon Mixture
- 2 egg yolks
- Juice of 1 lemon
Finishing
- Fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, garlic, and bay leaves, and saute until vegetables are softened.
- Add Chicken and Stock: Add chicken breasts and chicken stock to the pot. Bring to a simmer and cook until chicken is cooked through.
- Cook Orzo: Remove chicken from the pot, shred it, and return it back. Add orzo and cook until tender.
- Prepare Egg-Lemon Mixture: In a bowl, whisk together egg yolks and lemon juice. Slowly pour ladles of hot soup into the mixture while whisking constantly.
- Thicken Soup: Pour the egg-lemon mixture back into the pot and stir well. Cook for a few more minutes until slightly thickened.
- Season and Serve: Remove bay leaves, season with salt and pepper, and garnish with fresh dill. Serve hot.
Notes
- If the soup is too thick, you can add more chicken stock to adjust the consistency.
- For a heartier version, you can add cooked shredded chicken back into the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg