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Avgolemono — Greek Lemon Chicken Soup

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Avgolemono — Greek Lemon Chicken Soup is a heartwarming dish that combines the bright zest of lemon with tender chicken and creamy egg yolks. This delightful soup encapsulates the essence of Mediterranean comfort food, offering a nourishing experience in every spoonful. With layers of flavor from sautéed vegetables and aromatic herbs, this recipe is perfect for chilly evenings or when you need a taste of home. Whether you’re sharing it with loved ones or enjoying a quiet meal alone, Avgolemono serves as a reminder that good food can heal and bring joy.

Ingredients

Scale
  • 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 chicken stock
  • 3/4 cup orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful of fresh dill
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add diced onion, cooking until softened (8–10 minutes).
  2. Stir in diced carrots and celery; cook until fragrant.
  3. Add finely chopped garlic and cook for an additional minute.
  4. Introduce bay leaves and chicken breasts, then pour in the chicken stock. Bring to a boil, reduce heat to low, cover, and simmer for about 15 minutes.
  5. Remove cooked chicken and bay leaves; shred the chicken into bite-sized pieces.
  6. Stir orzo into the pot and cook for about 10 minutes until tender.
  7. Whisk egg yolks with lemon juice in a separate bowl. Temper by slowly adding hot broth while whisking continuously.
  8. Pour the tempered mixture back into the pot, stirring gently over low heat for another 5 minutes.
  9. Add fresh dill and season with salt and pepper before serving.

Nutrition

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