Description
This classic Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish featuring tender chicken, aromatic vegetables, and orzo pasta enriched with a creamy lemon-egg sauce. Perfect for a light but satisfying meal, it combines the bright freshness of lemon with hearty ingredients, delivering a delightful balance that warms the soul.
Ingredients
Scale
Soup Base
- 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 (1.5 liter) chicken stock
- Salt and freshly ground black pepper, to taste
Pasta
- ¾ cup (175 g) orzo
Egg-Lemon Mixture and Garnish
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
- Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs (this prevents curdling).
- Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.
Notes
- Tempering the eggs is essential to prevent curdling and achieve a smooth, creamy soup.
- You can substitute chicken thighs for breasts if you prefer a richer flavor.
- For a thicker soup, reduce the chicken stock slightly or add more orzo.
- Fresh dill is recommended, but parsley can be used as an alternative garnish.
- Adjust lemon juice quantity according to your preference for tartness.
