Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Avgolemono Greek Lemon Chicken Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Lily Carter
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4-6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

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
  • 23 celery stalks, diced
  • 23 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

  1. 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.
  2. Add Chicken and Stock: Add chicken breasts and chicken stock to the pot. Bring to a simmer and cook until chicken is cooked through.
  3. Cook Orzo: Remove chicken from the pot, shred it, and return it back. Add orzo and cook until tender.
  4. 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.
  5. Thicken Soup: Pour the egg-lemon mixture back into the pot and stir well. Cook for a few more minutes until slightly thickened.
  6. 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