Description
Avgolemono is a classic Greek lemon chicken soup that is comforting and rich in flavor. This traditional recipe features tender chicken breasts simmered with aromatic vegetables and orzo pasta, all brought together with a luscious lemon and egg yolk sauce that creates a creamy texture without any cream. Fresh dill adds a bright, herbal note making this soup perfect for a cozy meal.
Ingredients
Vegetables & Aromatics
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- A handful fresh dill
Protein & Liquids
- 1 tablespoon olive oil
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
Grains
- 3/4 cup (175 g) orzo
Final Touches
- Juice of 1 lemon
- 2 egg yolks
- Salt and freshly ground black pepper to taste
Instructions
- Sauté 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 until the vegetables have softened and become fragrant.
- Add garlic and chicken: Stir in the finely chopped garlic and cook for an additional minute. Then add the bay leaves, chicken breasts, and pour in the chicken stock.
- Simmer the soup: Bring the mixture to a boil. Reduce heat to medium-low, cover the pot, and let it simmer for 15 minutes until the chicken is cooked through.
- Prepare orzo: Remove the chicken breasts and bay leaves from the pot. Add the orzo pasta to the soup and cook for another 10 minutes, allowing the pasta to become tender.
- Shred chicken: While the orzo cooks, shred the cooked chicken breasts using two forks. Return the shredded chicken to the soup pot.
- Temper egg-lemon mixture: In a bowl, whisk together the egg yolks and lemon juice until smooth. Ladle 1-2 scoops of hot soup broth into the egg mixture slowly, whisking constantly to temper the eggs and prevent curdling. Then, gradually pour the tempered egg mixture back into the soup. Cook the soup gently for 5 more minutes, stirring constantly to thicken the broth.
- Finish and serve: Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh dill if desired.
Notes
- Tempering the eggs is crucial to prevent them from scrambling when added to the hot soup.
- You can substitute orzo with rice or small pasta shapes if preferred.
- For extra flavor, use homemade chicken stock if available.
- Adjust lemon juice according to taste for more or less tanginess.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling.
