Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a cozy and bright dish perfect for any season. Combining tender chicken, hearty orzo pasta, and a tangy lemon-egg sauce, this comforting soup strikes a perfect balance of flavors and textures that will warm you from the inside out.
Ingredients
Scale
Main Ingredients
- 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
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until the vegetables are softened and aromatic.
- Add Garlic and Liquids: Stir in the finely chopped garlic and cook for an additional minute to release its fragrance. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer Chicken: Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer gently for 15 minutes until the chicken is cooked through.
- Remove Chicken and Bay Leaves: Carefully take out the chicken breasts and bay leaves from the pot. Set the chicken aside for shredding.
- Cook Orzo: Add the orzo pasta to the simmering broth and cook for 10 minutes until tender.
- Shred Chicken: While the orzo cooks, shred the chicken breasts into bite-sized pieces using two forks and return the shredded chicken to the pot.
- Prepare Lemon-Egg Mixture: In a separate bowl, whisk together the egg yolks and lemon juice. To temper the mixture and avoid curdling, slowly ladle 1-2 ladles of hot soup into the egg-lemon mixture while whisking constantly.
- Incorporate Egg-Lemon Mixture: Pour the tempered egg-lemon mixture back into the pot. Continue cooking the soup gently for about 5 minutes, stirring frequently, to thicken the broth slightly.
- Finish and Serve: Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve immediately, optionally garnished with extra fresh dill.
Notes
- Tempering the egg and lemon mixture is crucial to prevent the eggs from scrambling when added to the hot broth.
- Use fresh dill for the best flavor, but you can substitute with fresh parsley if needed.
- This soup can be made ahead and reheated gently; add fresh dill just before serving.
- If preferred, chicken thighs can be used instead of breasts for richer flavor.
- Adjust the lemon juice amount to your taste preference for brightness.
