Description
Avgolemono Soup is a classic Greek lemon chicken soup made with tender shredded chicken, orzo, fresh dill, and a silky egg-lemon broth. Cozy, bright, and comforting without being heavy, it’s perfect for easy weeknight dinners or chilly days.
Ingredients
- 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 total
- 6 cups chicken stock
- 3/4 cup orzo
- Juice of 1 lemon
- 2 egg yolks
- Fresh dill, chopped
- Salt and freshly ground black pepper, to taste
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrot, and celery and cook for 8–10 minutes until softened.
Stir in garlic and cook for 1 minute. Add bay leaves, chicken breasts, and chicken stock.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.
Remove chicken and bay leaves. Add orzo to the pot and cook for 10 minutes.
Shred the chicken and return it to the pot.
In a bowl, whisk egg yolks with lemon juice. Slowly whisk in 1–2 ladles of hot soup to temper.
Stir the egg-lemon mixture into the pot and cook gently for 5 minutes without boiling.
Stir in fresh dill, season with salt and pepper, and serve warm.
Notes
Keep the heat low after adding the egg-lemon mixture to avoid curdling.
Soup thickens as it sits; add extra broth when reheating if needed.
Fresh lemon juice is essential for best flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 155 mg