Description
Mediterranean comfort meets zesty charm in this Avgolemono lemon chicken soup, where creamy egg-enriched broth dances with tender chicken and bright citrus notes. Silky, tangy, and deeply satisfying, you’ll savor each spoonful of this Greek classic that warms both body and soul.
Ingredients
Scale
Protein:
- 2 chicken breasts (about 12 ounces/350 grams)
- 6 cups (1.5 liters) chicken stock
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
Pantry and Finishing Ingredients:
- 3/4 cup (175 grams) orzo
- 1 tablespoon olive oil
- 2 egg yolks
- Juice of 1 lemon
- Fresh dill
- Salt
- Freshly ground black pepper
Instructions
- Warm olive oil in a large pot and gently sauté onions, carrots, and celery until they become translucent and tender, approximately 8-10 minutes.
- Introduce minced garlic and cook briefly for 30-45 seconds until fragrant. Add bay leaves, whole chicken pieces, and chicken stock.
- Increase heat to bring liquid to a gentle boil, then reduce temperature, cover the pot, and let simmer for 15 minutes until chicken is completely cooked through.
- Remove chicken from the pot and discard bay leaves. Shred the chicken meat into bite-sized pieces.
- Pour orzo into the simmering broth and cook for 10 minutes until pasta reaches al dente consistency.
- Return shredded chicken to the pot while preparing the egg-lemon mixture by whisking egg yolks with fresh lemon juice.
- Carefully temper the egg mixture by slowly adding hot broth while continuously whisking to prevent curdling.
- Gently incorporate the tempered egg-lemon mixture into the soup, stirring constantly and cooking for an additional 3-5 minutes.
- Finish the soup by stirring in fresh chopped dill, adjusting seasoning with salt and pepper, and garnishing with extra dill if desired.
Notes
- Vegetable Precision Sauté vegetables slowly to develop deep, rich flavors without burning, ensuring a soft, translucent texture that enhances the soup’s overall taste.
- Chicken Tenderness Choose bone-in chicken breasts for more moisture and flavor, and avoid overcooking by removing when just cooked through to prevent dryness.
- Egg Technique Carefully temper egg mixture by slowly adding hot soup to prevent scrambling, creating a silky, creamy texture that defines this classic Greek soup.
- Dietary Adaptations Swap orzo with cauliflower rice for a low-carb version, or use gluten-free pasta to make the recipe suitable for different dietary needs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg