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
- 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.
- 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.
- 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.
- Shred the Chicken: While the orzo is cooking, shred the chicken breasts using two forks, then return the shredded chicken to the pot.
- 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.
- 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.
- 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
