Description
Greek grandmothers perfected Avgolemono chicken soup, blending silky egg-lemon sauce with tender chicken and comforting rice. Hearty Mediterranean flavors dance through each spoonful, promising warmth and nourishment you’ll savor down to your soul.
Ingredients
Scale
Main Ingredients:
- 2 chicken breasts (350 grams / 12.3 ounces)
- 6 cups (1.5 liters) chicken stock
- 3/4 cup (175 grams) orzo
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
- 2 bay leaves
Finishing Ingredients:
- Juice of 1 lemon
- 2 egg yolks
- Fresh dill
- Salt and black pepper to taste
Instructions
- In a large pot, gently sauté diced onions, carrots, and celery in olive oil over medium heat until vegetables become translucent and softened, approximately 8-10 minutes.
- Introduce minced garlic, bay leaves, whole chicken pieces, and chicken stock to the vegetable mixture. Bring liquid to a robust boil, then reduce heat and simmer covered for 15 minutes until chicken is thoroughly cooked.
- Carefully remove chicken from the pot, shred meat using two forks, and set aside. Add orzo pasta to the simmering broth and cook for 10 minutes until pasta reaches al dente consistency.
- Create a silky egg mixture by whisking egg yolks with fresh lemon juice. Gradually temper the egg mixture by slowly adding hot soup liquid while continuously whisking to prevent curdling.
- Pour the tempered egg mixture back into the pot, stirring continuously. Allow soup to cook for an additional 5 minutes, ensuring smooth integration of ingredients. Finish by incorporating fresh chopped dill, then season with salt and pepper to taste. Return shredded chicken to the soup before serving.
Notes
- Swap chicken stock for vegetable broth to create a vegetarian version of the soup, ensuring everyone can enjoy this delightful dish.
- Try quinoa or rice instead of orzo for gluten-free alternatives that maintain the soup’s creamy texture.
- Carefully temper egg yolks by gradually adding hot soup to prevent scrambling, which keeps the soup silky smooth.
- Store leftovers in an airtight container for up to 3 days, gently reheating to preserve the soup’s delicate consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg