Description
Greek Lemon Chicken Soup (Avgolemono) is a comforting and flavorful dish that combines tender chicken, orzo pasta, and a silky egg-lemon sauce. This traditional Greek soup is perfect for family dinners, special occasions, or a cozy night in. Its rich flavors and wholesome ingredients make it both nutritious and satisfying, appealing to everyone at the table. With just a few simple steps, you can create this delightful soup that offers a taste of Greece in every bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz/350g total)
- 6 cups chicken stock
- ¾ cup orzo pasta
- 2 egg yolks
- Juice of 1 lemon
- Fresh dill, salt, and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion, carrot, and celery until softened (8-10 minutes).
- Add garlic; cook for another minute. Stir in bay leaves, chicken breasts, and chicken stock.
- Bring to a boil then reduce heat to low. Simmer for about 15 minutes; remove chicken and bay leaves.
- Add orzo to the pot; cook for 10 minutes. Shred the cooked chicken and return it to the pot.
- In a bowl, whisk egg yolks and lemon juice; temper with hot broth before adding back to the pot.
- Stir gently on low heat for an additional 5 minutes. Season with dill, salt, and pepper before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 270
- Sugar: 2g
- Sodium: 820mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg