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Greek Lemon Chicken Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Low Fat

Description

This classic Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish combining tender chicken, bright lemon, and delicate orzo pasta in a creamy broth enriched with egg yolks and fresh dill. Perfect for a cozy meal, it brings together simple ingredients with traditional Mediterranean techniques for a nourishing and delightful soup.

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
  • Salt and freshly ground black pepper, to taste

Soup Additions

  • ¾ cup (175 g) orzo pasta
  • 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, cooking 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, allowing 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 and cook for 10 minutes until tender.
  5. Shred and Return Chicken: While the orzo is cooking, shred the cooked chicken using two forks. Return the shredded chicken to the pot and stir 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 eggs is crucial to prevent them from scrambling when added to the hot soup.
  • If you prefer, use leftover cooked chicken instead of cooking raw chicken breasts.
  • Fresh dill is traditional, but you can substitute with fresh parsley if necessary.
  • For a gluten-free version, substitute orzo with gluten-free pasta or rice.
  • This soup is best served immediately but can be stored in the refrigerator for up to 2 days.

Find it online: https://slsrecipes.com/greek-lemon-chicken-soup-recipe-3/