Description
Greek Lemon Chicken Soup (Avgolemono) is a traditional Mediterranean soup made with tender chicken, orzo pasta, fresh lemon juice, and egg yolks for a naturally creamy and comforting finish.
Ingredients
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)
6 cups chicken stock
3/4 cup orzo pasta
Juice of 1 fresh lemon
2 egg yolks
Fresh dill, finely chopped
Salt to taste
Freshly ground black pepper
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrot, and celery and cook until softened.
3. Stir in garlic and cook briefly until fragrant.
4. Add bay leaves, chicken breasts, and chicken stock.
5. Bring to a boil, then reduce heat and simmer until chicken is cooked.
6. Remove chicken and bay leaves.
7. Add orzo to the soup and cook until tender.
8. Shred the chicken and return it to the pot.
9. Whisk egg yolks with lemon juice in a bowl.
10. Temper the egg mixture with hot soup, whisking constantly.
11. Stir the mixture back into the soup over low heat.
12. Add fresh dill, season to taste, and serve immediately.
Notes
Do not boil the soup after adding the egg-lemon mixture.
Always temper the eggs slowly to avoid curdling.
Serve immediately for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 145 mg