@gregandmelissa
Avgolemono — Greek Lemon Chicken Soup
Ingredients
Steps
Nutrition Facts
Ingredients
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Steps
Instructions
In a large pot, heat olive oil over medium. Add onion, carrot, and celery. Cook 8–10 min until softened.
Stir in garlic and cook 1 min. Add bay leaves, chicken, and stock. Bring to a boil.
Simmer:
Lower heat to medium-low. Cover and simmer 15 min.
Shred Chicken & Cook Orzo:
Remove chicken and bay leaves. Add orzo and cook 10 min. Shred chicken with forks and return to pot.
Make Avgolemono Sauce:
In a bowl, whisk egg yolks with lemon juice. Slowly whisk in 1–2 ladles of hot soup to temper. Pour the mixture back into the pot.
Finish:
Stir gently and cook 5 min more (do not boil). Add dill, season to taste, and serve hot.
Optional Garnish: Extra fresh dill on top
In a large pot, heat olive oil over medium. Add onion, carrot, and celery. Cook 8–10 min until softened.
Stir in garlic and cook 1 min. Add bay leaves, chicken, and stock. Bring to a boil.
Simmer:
Lower heat to medium-low. Cover and simmer 15 min.
Shred Chicken & Cook Orzo:
Remove chicken and bay leaves. Add orzo and cook 10 min. Shred chicken with forks and return to pot.
Make Avgolemono Sauce:
In a bowl, whisk egg yolks with lemon juice. Slowly whisk in 1–2 ladles of hot soup to temper. Pour the mixture back into the pot.
Finish:
Stir gently and cook 5 min more (do not boil). Add dill, season to taste, and serve hot.
Optional Garnish: Extra fresh dill on top
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories330kcal16%
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Fat13g0%
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Saturated Fat3g0%
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Carbohydrates30g1%
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Fiber2g0%
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Sugar1g0%
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Protein30g1%
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Cholesterol220mg11%
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Sodium1,000mg50%
Percent Daily Values are based on a 2,000 calorie diet.