Avgolemono — Greek Lemon Chicken Soup

Avgolemono — Greek Lemon Chicken Soup

from skinnyspatula.com
50 min
4 servings

Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl! It's a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying 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 (about 12 oz / 350 g total)
  • 6 cups (1.5 liter) chicken stock
  • 3/4 cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill
  • Salt and freshly ground black pepper to taste

Directions

  1. 1

    Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.

  2. 2

    Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

  3. 3

    Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

  4. 4

    Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

  5. 5

    Shred the chicken with two forks and add it back to the pot.

  6. 6

    While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.

  7. 7

    Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.