Description
Greek Lemon Chicken Soup, or Avgolemono, is a classic comfort dish that warms the soul with its vibrant flavors and creamy texture. This delightful soup showcases tender chicken and orzo enveloped in a rich egg-lemon sauce, making it the perfect meal for any occasion—from cozy weeknights to festive gatherings. Its zesty taste and nourishing ingredients offer a satisfying experience that stands out among traditional soups. Quick to prepare and easy to customize, this dish can be tailored to suit your personal taste by adding your favorite vegetables or adjusting the seasonings. Enjoy it warm with a sprinkle of fresh herbs for an extra burst of flavor.
Ingredients
- 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
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a large pot, heat olive oil over medium heat. Sauté diced onion, carrot, and celery for 8–10 minutes until softened.
- Add minced garlic and cook for an additional minute; then add bay leaves, chicken breasts, and chicken stock.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove cooked chicken and bay leaves.
- Stir in orzo and cook for 10 minutes. Shred chicken into bite-sized pieces and return it to the pot.
- Whisk egg yolks with lemon juice in a bowl; temper by adding hot soup before mixing back into the pot. Cook for another 5 minutes.
- Stir in fresh dill, season with salt and pepper, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 780mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg
Keywords: For added nutrition, incorporate spinach or peas. Substitute orzo with ditalini or fregola if desired. Serve immediately for the best texture.