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This traditional Greek lemon chicken soup, Avgolemono, is a comforting and tangy dish perfect for any time of the year. The creamy texture combined with the fresh flavors of lemon and dill makes it a hearty meal that is both light and flavorful.

Avgolemono Greek Lemon Chicken Soup

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  • Author: Hannah
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Greek

Description

Avgolemono is a classic Greek soup known for its creamy, tangy flavor. This comforting dish features chicken, orzo, and a rich broth thickened with a lemon-egg mixture for a silky texture. Perfect for a cozy meal.

Ingredients

Units Scale
  • 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 liter) chicken stock
  • 3/4 cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful of fresh dill
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cook 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 until the vegetables are softened.
  2. Add Garlic and Stock: Stir in the garlic and cook for an additional minute. Add the bay leaves, chicken breasts, and chicken stock. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 15 minutes.
  3. Remove Chicken and Add Orzo: Remove the chicken breasts and bay leaves from the pot. Add the orzo to the soup and cook for 10 minutes, stirring occasionally.
  4. Shred the Chicken: While the orzo is cooking, shred the chicken breasts using two forks, then return the shredded chicken to the pot.
  5. Prepare the Avgolemono Mixture: In a bowl, whisk together the egg yolks and lemon juice. To temper the mixture, slowly pour in 1-2 ladles of hot soup, whisking continuously. Once combined, pour the egg-lemon mixture back into the pot and stir well.
  6. Finish the Soup: Continue cooking the soup for 5 minutes, allowing the flavors to meld. Stir in the fresh dill, and adjust seasoning with salt and black pepper to taste.
  7. Serve: Ladle the soup into bowls and garnish with extra fresh dill if desired. Serve immediately.

Notes

  • Rice Substitute: If orzo is unavailable, you can substitute it with long-grain white rice.
  • Vegetarian Option: To make this dish vegetarian, substitute vegetable broth for chicken stock and omit the chicken, adding extra vegetables like zucchini or spinach for heartiness.
  • Extra Creaminess: For an even creamier texture, whisk in an additional egg yolk to the lemon-egg mixture.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 2g
  • Sodium: 900mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 130mg

Find it online: https://cookesrecipes.com/avgolemono-greek-lemon-chicken-soup-recipe/