Avgolemono Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 medium carrot diced
- 3 stalks celery diced
- 3 cloves garlic finely chopped
- 2 bay leaves
- 2 breasts chicken about 12 oz / 350 g total
- 6 cups chicken stock
- 3/4 cup orzo
- 1 lemon juice
- 2 egg yolks
- 1 handful fresh dill
- salt to taste
- black pepper freshly ground to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken, and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning, and serve immediately, with some extra fresh dill on top if you like.
Notes
Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.