Name: Avgolemono — Greek Lemon Chicken Soup
Yield: 6
Ingredients: 1 tbsp 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 (approx. 12 oz / 350 g total); 6 cups (1.5 liters) chicken stock; ¾ cup (175 g) orzo; Juice of 1 lemon; 2 egg yolks; A handful fresh dill, chopped; Salt and freshly ground black pepper, to taste

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Ingredients

1 tbsp 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 (approx. 12 oz / 350 g total)

6 cups (1.5 liters) chicken stock

¾ cup (175 g) orzo

Juice of 1 lemon

2 egg yolks

A handful fresh dill, chopped

Salt and freshly ground black pepper, to taste

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

Nutrition Facts

Calories

437kcal

21%
Fat

16g

24%
Saturated Fat

4g

20%
Carbohydrates

38g

12%
Fiber

3g

12%
Sugar

5g

10%
Protein

32g

64%
Cholesterol

118mg

39%
Sodium

1,076mg

44%

Percent Daily Values are based on a 2,000 calorie diet.

Avgolemono — Greek Lemon Chicken Soup

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts