Avgolemono — Greek Lemon Chicken Soup
Ingredients
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
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 437kcal 21%
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Fat 16g 24%
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Saturated Fat 4g 20%
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Carbohydrates 38g 12%
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Fiber 3g 12%
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Sugar 5g 10%
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Protein 32g 64%
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Cholesterol 118mg 39%
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Sodium 1,076mg 44%
Percent Daily Values are based on a 2,000 calorie diet.
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