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
Units
Scale
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
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
