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Greek Lemon Chicken Soup (Avgolemono) Recipe

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4.2 from 8 reviews

Greek Lemon Chicken Soup, known as Avgolemono, is a traditional Greek comfort dish featuring tender chicken, orzo pasta, and a silky broth infused with fresh lemon juice and egg yolks. This aromatic and satisfying soup is easy to prepare in one pot, combining simple ingredients for a flavorful meal that warms both belly and soul.

  • Total Time: 50 minutes
  • Yield: 4 servings

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 liter) chicken stock

Pasta and Flavoring

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

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook for 8-10 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Chicken: Stir in the finely chopped garlic and cook for an additional minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
  3. Simmer Chicken: Bring the soup 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 Add Orzo: Take out the chicken breasts and bay leaves from the pot. Add the orzo pasta to the broth and continue cooking for 10 minutes until the pasta is tender.
  5. Shred Chicken: Using two forks, shred the cooked chicken into bite-sized pieces and return it to the pot with the soup.
  6. Prepare Avgolemono Mixture: While the orzo cooks, whisk together the egg yolks and lemon juice in a separate bowl. To temper the mixture, ladle 1-2 cups of hot soup broth into the egg-lemon mixture slowly while whisking constantly to prevent curdling. Then, gradually stir the tempered mixture back into the soup pot.
  7. Finish Soup: Cook the soup for an additional 5 minutes over low heat, stirring gently. Be careful not to boil the soup after adding the egg mixture to avoid curdling.
  8. Add Herbs and Season: Stir in the fresh chopped dill and season with salt and freshly ground black pepper to taste.
  9. Serve: Serve the soup hot, garnished with extra fresh dill if desired, for a bright and comforting meal.

Notes

  • Use good quality extra virgin olive oil for best flavor.
  • Orzo can be substituted with rice; adjust cooking time accordingly.
  • For convenience, leftover cooked chicken or rotisserie chicken can be used instead of raw chicken breasts.
  • Eggs should be at room temperature to prevent curdling when tempering.
  • Do not substitute fresh lemon juice with bottled lemon juice for authentic flavor.
  • Do not boil soup after adding the egg-lemon mixture to maintain silky texture.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Find it online: https://recipesvibe.com/greek-lemon-chicken-soup-avgolemono-recipe/