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Greek Lemon Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 60 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Description

This Greek Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken, aromatic vegetables, and orzo pasta in a zesty lemon-infused broth. The soup is creamy yet light, finished with fresh dill and a luxurious egg-lemon mixture to create a classic average Greek soup known as Avgolemono.

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
  • 6 cups (1.5 liter) chicken stock
  • Salt and freshly ground black pepper, to taste

Protein

  • 2 chicken breasts (about 12 oz / 350 g total)

Pasta

  • ¾ cup (175 g) orzo

Finishing Ingredients

  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
  2. Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
  3. Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
  4. Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
  5. Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
  6. Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs and prevent curdling.
  7. Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.

Notes

  • Tempering the egg yolks with hot broth before adding them to the soup prevents curdling and ensures a smooth, creamy texture.
  • Fresh dill adds a bright, herbaceous flavor characteristic of Greek cuisine.
  • Use good quality chicken stock for the best flavor, or homemade if possible.
  • Simmer the chicken gently to keep it tender and juicy.
  • This soup can be made ahead and reheated gently before serving.

Find it online: https://slsrecipes.com/greek-lemon-chicken-soup-recipe-2/