Description
This classic Greek Lemon Chicken Soup, known as Avgolemono, combines tender chicken, fragrant vegetables, and orzo pasta in a bright, creamy lemon-egg broth. Perfectly balanced between comforting and refreshing, this soup is easy to prepare and perfect for a light yet satisfying meal.
Ingredients
Scale
For the Soup Base
- 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
- Salt and freshly ground black pepper, to taste
Pasta & Finishing
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, carrot, and celery and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in finely chopped garlic and sauté for 1 minute until aromatic. Add 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 simmer for 15 minutes to cook the chicken through and allow flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add the orzo to the simmering broth and cook for 10 minutes until tender.
- Shred and Return Chicken: While the orzo cooks, shred the chicken using two forks. Return shredded chicken to the pot and stir well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together egg yolks and lemon juice. Slowly ladle 1-2 scoops of hot soup broth into the mixture while whisking constantly to temper the eggs and prevent curdling.
- Finish the Soup: Gradually 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 and adjust salt and pepper to taste. Serve immediately, garnished with additional dill if desired.
Notes
- Tempering the eggs is essential to avoid scrambled eggs in the soup.
- If you prefer a thicker soup, add a bit more egg yolk or reduce the broth slightly before adding the orzo.
- Fresh dill is key to authentic flavor but can be substituted with fresh parsley if unavailable.
- Use homemade or high-quality chicken stock for best results.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
