Description
Avgolemono is a traditional Greek lemon chicken soup that delivers comforting warmth with bright lemon flavor and a naturally creamy texture created from egg yolks.
Ingredients
Scale
- 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 total)
- 6 cups chicken stock
- 3/4 cup orzo
- Juice of 1 lemon
- 2 egg yolks
- Fresh dill, chopped
- Salt
- Freshly ground black pepper
Instructions
- Heat olive oil in a large pot and cook onion, carrot, and celery over medium heat until softened.
- Add garlic and cook briefly, then add bay leaves, chicken breasts, and chicken stock.
- Bring to a boil, reduce heat, cover, and simmer until chicken is cooked.
- Remove chicken and bay leaves, then add orzo to the pot and cook until tender.
- Shred the chicken and return it to the pot.
- Whisk egg yolks with lemon juice and temper with hot broth.
- Stir the egg-lemon mixture into the soup and cook gently until creamy.
- Add fresh dill, season with salt and pepper, and serve immediately.
Notes
- Do not boil the soup after adding the egg-lemon mixture.
- Reheat leftovers gently over low heat.
- Add extra stock if the soup thickens after storing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 165 mg