Avgolemono Greek Lemon Chicken Soup is a comforting and delicious dish that is perfect for any occasion. The combination of tangy lemon, tender chicken, and creamy egg mixture makes this soup a crowd-pleaser.
Why You’ll Love This Recipe?
- Great flavors: The lemony broth paired with the tender chicken and orzo creates a harmonious blend of flavors.
- Quick prep time: This soup comes together in under an hour, making it perfect for a quick weeknight meal.
- Perfect for meal prep: This soup tastes even better the next day, making it ideal for meal prepping and enjoying throughout the week.
Ingredient Notes:
- Olive oil: Adds a rich flavor to the soup.
- Onion, carrot, celery, and garlic: These aromatics provide a savory base for the soup.
- Bay leaves: Infuse the broth with a subtle herbal flavor.
- Chicken breasts: The main protein in this dish.
- Chicken stock: Provides a rich and flavorful base for the soup.
- Orzo: A small pasta that adds a nice texture to the soup.
- Egg yolks and lemon juice: Create the creamy and tangy avgolemono mixture.
- Fresh dill, salt, and pepper: Season the soup to taste.
Step-by-Step Instructions:
- In a large pot, heat olive oil and sauté onion, carrot, celery, and garlic until softened.
- Add bay leaves, chicken breasts, and chicken stock. Simmer until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the pot. Add orzo and cook until tender.
- In a bowl, whisk together egg yolks and lemon juice. Slowly ladle in hot broth while whisking continuously.
- Pour the egg-lemon mixture back into the pot and stir well. Season with salt and pepper.
- Serve the soup garnished with fresh dill.
Helpful Tips:
- For a thicker soup, whisk in a bit of cornstarch mixed with water.
- To make it vegetarian, swap the chicken for chickpeas or tofu.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Expert Tips for the Best Results:
- Be sure to temper the egg-lemon mixture to prevent curdling.
- Use homemade chicken stock for the best flavor.
Serving Suggestions:
Serve this soup with crusty bread and a Greek salad for a complete meal. Pair it with a glass of white wine or a refreshing lemonade.
Storage and Reheating Tips:
To store, cool the soup completely before transferring it to a container. Reheat gently on the stovetop, adding a splash of chicken stock if needed to thin it out.
Frequently Asked Questions:
- Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Thaw overnight in the fridge before reheating. - Can I use chicken thighs instead of breasts?
Yes, chicken thighs will work just as well in this recipe. - Can I use rice instead of orzo?
Yes, you can swap orzo for rice, but adjust the cooking time accordingly. - How can I make this soup dairy-free?
Simply omit the egg-lemon mixture for a dairy-free version of this soup.
Conclusion:
Avgolemono Greek Lemon Chicken Soup is a comforting and flavorful dish that is sure to become a favorite in your household. Give it a try and enjoy the bright flavors of Greece in every spoonful. Share your feedback and let us know how you liked it!
Print
Avgolemono Greek Lemon Chicken Soup
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4–6 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Avgolemono Greek Lemon Chicken Soup is a comforting and flavorful soup made with chicken, orzo, and a tangy egg-lemon sauce. It’s a perfect dish for a cozy meal or when you’re feeling under the weather.
Ingredients
Units
Scale
Main Components
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 cloves garlic, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz/350g total)
- 6 cups (1.5 liter) chicken stock
- 3/4 cup (175g) orzo
Egg-Lemon Mixture
- 2 egg yolks
- Juice of 1 lemon
Finishing
- Fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Saute Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, garlic, and bay leaves, and saute until vegetables are softened.
- Add Chicken and Stock: Add chicken breasts and chicken stock to the pot. Bring to a simmer and cook until chicken is cooked through.
- Cook Orzo: Remove chicken from the pot, shred it, and return it back. Add orzo and cook until tender.
- Prepare Egg-Lemon Mixture: In a bowl, whisk together egg yolks and lemon juice. Slowly pour ladles of hot soup into the mixture while whisking constantly.
- Thicken Soup: Pour the egg-lemon mixture back into the pot and stir well. Cook for a few more minutes until slightly thickened.
- Season and Serve: Remove bay leaves, season with salt and pepper, and garnish with fresh dill. Serve hot.
Notes
- If the soup is too thick, you can add more chicken stock to adjust the consistency.
- For a heartier version, you can add cooked shredded chicken back into the soup before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg