Greek lemon chicken soup Recipe
Avgolemono is a quintessential Greek soup, combining the zestiness of lemon and the velvety richness of egg yolks for a comforting, flavorful dish. This warming soup is perfect for any meal and exudes simplicity and tradition.
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Servings: 4
Ingredients
- 6 cups 1.5 liters chicken stock
- 2 chicken breasts approximately 12 oz / 350 g total
- ¾ cup 175 g orzo
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 medium onion diced
- 2-3 celery stalks diced
- 1 medium carrot diced
- 2-3 garlic cloves finely chopped
- 2 egg yolks
- 2 bay leaves
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Warm the olive oil in a large stock pot or Dutch oven over medium heat, sautéing the diced onion, carrot, and celery until softened, about 8-10 minutes. Introduce the finely chopped garlic and cook for an additional minute. Add the bay leaves, chicken breasts, and chicken stock, then bring the mixture to a boil.
- Lower the heat to medium-low, cover with a lid, and let it simmer for 15 minutes. Remove the chicken breasts and bay leaves from the pot. Add the orzo to the soup and cook for about 10 minutes.
- Using two forks, shred the chicken and return it to the pot. Meanwhile, in a separate bowl, whisk together the egg yolks and freshly squeezed lemon juice. Gradually temper this mixture by whisking in 1-2 ladles of hot soup. Slowly stir the tempered egg-lemon mixture back into the pot, ensuring the soup does not boil, and cook for an additional 5 minutes.
- Fold in the fresh dill, adjust the seasoning with salt and pepper, and serve the soup immediately, garnished with extra dill if desired.