Description
Greek Lemon Chicken Soup, known as Avgolemono, is a beloved staple of Greek cuisine that combines tender chicken, orzo pasta, and a luscious egg-lemon sauce. This comforting soup is perfect for any occasion, from cozy family dinners to festive gatherings. The bright flavor of fresh lemon juice paired with aromatic dill enriches the rich chicken broth, creating a dish that warms both the heart and soul. Simple to make yet incredibly satisfying, Greek Lemon Chicken Soup is an ideal choice for meal prep, ensuring delicious leftovers throughout the week.
Ingredients
Scale
- 2 chicken breasts (about 12 oz/350g)
- 6 cups chicken stock
- ¾ cup orzo pasta
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2 egg yolks
- Juice of 1 lemon
- Fresh dill for garnish
Instructions
- In a large pot over medium heat, sauté diced onion, carrot, and celery in olive oil for about 8-10 minutes until softened.
- Add minced garlic and cook for another minute. Then stir in bay leaves, chicken breasts, and chicken stock.
- Bring to a boil, then reduce heat and simmer covered for 15 minutes. Remove chicken breasts and bay leaves.
- Add orzo to the pot and cook for about 10 minutes until tender while shredding the chicken into bite-sized pieces.
- Whisk together egg yolks and lemon juice in a bowl. Temper with hot broth before pouring back into the pot.
- Cook on low heat for an additional 5 minutes. Stir in fresh dill and season with salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing/Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 850mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 115mg