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Greek Lemon Chicken Soup (Avgolemono)

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A comforting Greek soup made with tender chicken, zesty lemon, and fresh herbs, perfect for any occasion.

Ingredients

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  • 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 (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 of fresh dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrot, and celery. Sauté for 8–10 minutes until the vegetables soften and become fragrant.
  3. Stir in the finely chopped garlic and cook for 1 minute more.
  4. Add the bay leaves, chicken breasts, and chicken stock. Bring everything to a boil, then reduce the heat and cover the pot to simmer for 15 minutes.
  5. Remove the chicken and bay leaves. Stir in the orzo and cook for another 10 minutes until it is tender.
  6. Shred the chicken with forks and return it to the pot, mixing it back into the soup.
  7. Whisk the egg yolks and lemon juice in a bowl until smooth. Temper this mixture with 1–2 ladles of hot broth, then stir it back into the soup over low heat for 5 minutes. Avoid boiling to maintain creaminess.
  8. Stir in fresh dill, season as desired, and serve warm.

Notes

Use fresh herbs whenever possible for better flavor. Taste and adjust seasoning throughout cooking.

Nutrition

Find it online: https://sousviderecipe.com/greek-lemon-chicken-soup-avgolemono/