Description

Greek Lemon Chicken Soup, or Avgolemono, is a comforting, zesty Mediterranean soup featuring juicy shredded chicken, tender orzo, and a velvety, tangy egg-lemon sauce. It’s a vibrant, nourishing meal perfect for chilly days, combining fresh herbs, citrus, and savory flavors in every spoonful.

Ingredients

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Vegetables and Aromatics

1 tablespoon olive oil
1 medium onion, diced
1 medium carrot, diced
2-3 celery stalks, diced
2-3 garlic cloves, finely chopped

Soup Base

2 bay leaves
2 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liter) chicken stock
Salt and freshly ground black pepper, to taste

Pasta and Egg-Lemon Mixture

3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks

Herbs

A handful fresh dill

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Instructions

Sauté 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, stirring occasionally, until the vegetables are softened and fragrant.
Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs (this prevents curdling).
Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.

Notes

For a richer flavor, use homemade chicken stock.
Temper the egg-lemon mixture carefully to avoid curdling.
You can substitute rice for orzo if preferred.
Feel free to add more lemon for extra tanginess.
Soup thickens as it cools; add a splash of hot water or broth to loosen leftovers.

Nutrition

Serving Size: 1/4 of recipe
Calories: 320
Sugar: 4g
Sodium: 750mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg