Description
A creamy and bright Greek lemon chicken soup known as Avgolemono, perfect for a comforting meal.
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 (approx. 12 oz / 350 g total)
- 6 cups (1.5 liters) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful of fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 8–10 minutes until the vegetables soften and become fragrant.
- Stir in the finely chopped garlic and cook for 1 minute more, allowing the flavors to meld beautifully.
- Add the bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then reduce the heat. Cover the pot and let it simmer for 15 minutes.
- Once the chicken is cooked through, remove the chicken and bay leaves. Stir in the orzo and cook for another 10 minutes until the orzo is tender.
- Shred the chicken with forks and return it to the pot, mixing it back into the soup.
- In a bowl, whisk the egg yolks and lemon juice until smooth. Temper this mixture with 1–2 ladles of hot broth to prevent curdling.
- Slowly stir the tempered mixture back into the soup over low heat for 5 minutes. Take care not to boil the soup to maintain its creamy texture.
- Finally, stir in fresh dill, season to taste with salt and freshly ground black pepper, and serve warm.
Notes
Use high-quality chicken stock for deeper flavor. Adjust lemon juice to taste.
