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Avgolemono — Greek Lemon Chicken Soup

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A traditional Greek lemon chicken soup made with chicken, vegetables, orzo, and a creamy lemon-egg sauce called avgolemono.

Ingredients

Scale
  • 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
  • 6 cups chicken stock
  • 1/2 cup orzo pasta
  • 2 large egg yolks
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper, to taste

Instructions

  1. 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.
  2. Add the garlic and cook for another minute.
  3. Add the bay leaves, chicken breasts, and chicken stock to the pot.
  4. Bring to a boil, then lower the heat to medium-low, cover with a lid, and simmer for 15 minutes.
  5. Remove the chicken breasts and bay leaves from the pot.
  6. Add the orzo to the pot and cook for 10 minutes.
  7. Shred the chicken with two forks and add it back to the pot.
  8. In a bowl, whisk together the egg yolks and lemon juice.
  9. Ladle 1-2 cups of hot broth from the pot into the egg-lemon mixture to temper it, whisking constantly.
  10. Slowly pour the tempered egg mixture back into the pot and cook for 5 more minutes, stirring gently.
  11. Stir in the fresh dill, adjust seasoning with salt and pepper, and serve immediately.

Notes

To avoid curdling, do not bring the soup to a boil after adding the egg-lemon mixture. Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months. When reheating, add extra chicken broth if the orzo has absorbed too much liquid.

Nutrition

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