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Avgolemono — Greek Lemon Chicken Soup Recipe

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3.9 from 2 reviews

Avgolemono is a traditional Greek lemon chicken soup combining the bright, tangy flavors of lemon with tender chicken, orzo pasta, and fresh dill in a comforting broth. This hearty soup is simmered gently on the stovetop, incorporating a luscious egg-lemon sauce for a creamy texture without dairy. Perfect for a warming lunch or dinner, this recipe serves four and is easy to prepare with common ingredients.

Ingredients

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 liters) chicken stock

Soup Additions

  • 3/4 cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, cooking for 8-10 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Aromatics: Stir in the finely chopped garlic and cook for another minute to release its aroma. Then add the bay leaves, chicken breasts, and chicken stock to the pot.
  3. Simmer the Chicken: Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and let it simmer gently for 15 minutes until the chicken is cooked through.
  4. Remove Chicken and Cook Orzo: Take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the broth and cook uncovered for 10 minutes until the orzo is tender.
  5. Shred the Chicken: While the orzo cooks, shred the cooked chicken breasts using two forks. Return the shredded chicken to the soup pot.
  6. Temper and Add Egg-Lemon Mixture: In a separate bowl, whisk the egg yolks and lemon juice together. Ladle 1-2 cups of hot soup broth into the egg-lemon mixture slowly while whisking to temper the eggs and prevent curdling. Then pour this tempered mixture back into the soup pot and cook for an additional 5 minutes, stirring constantly to lightly thicken the soup.
  7. Finish and Serve: Stir in the chopped fresh dill, season the soup with salt and freshly ground black pepper to taste. Serve immediately with extra dill garnish if desired.

Notes

  • Tempering the egg-lemon mixture is crucial to avoid scrambled eggs in the soup.
  • Use fresh lemon juice for the best bright citrus flavor.
  • Adjust the amount of orzo depending on desired soup thickness.
  • The soup pairs beautifully with crusty bread or a Greek salad.
  • Make sure not to boil the soup after adding the egg mixture to maintain its silky texture.

Find it online: http://bitezly.com/avgolemono-greek-lemon-chicken-soup-recipe-2/