Description
This Creamy Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy classic Greek dish. It features tender chicken pieces simmered with aromatic vegetables and orzo pasta in a flavorful chicken broth. The soup is enriched with a luscious mixture of eggs and lemon juice, creating a creamy, velvety texture without any cream. Fresh dill and oregano add a herby freshness, making this soup perfect for a nourishing meal any day of the week.
Ingredients
Soup Base
- 1.5 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 12 oz chicken breast, cut into 1-inch pieces
- 6.5 cups chicken stock (preferably organic free-range)
- 0.75 cup orzo pasta
Avgolemono Mixture
- 1.5 lemons, juiced
- 2 egg yolks
Seasonings and Garnish
- 1 generous handful fresh dill, chopped
- 0.5 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the olive oil and sauté vegetables: In a large pot, warm the 1.5 tablespoons of olive oil over medium heat. Add the diced onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Add bay leaves and chicken pieces: Place the 2 bay leaves and the 12 oz of chicken breast pieces into the pot. Stir to combine with the vegetables.
- Pour in chicken stock and simmer: Add the 6.5 cups of chicken stock to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20 minutes, or until the chicken is cooked through and the flavors meld together.
- Add the orzo pasta: Stir in 0.75 cup of orzo and cook for an additional 8-10 minutes until the pasta is tender. Remove the bay leaves and discard them.
- Prepare the avgolemono mixture: While the soup cooks, whisk together the 2 egg yolks and the juice of 1.5 lemons in a separate bowl until smooth and slightly frothy.
- Temper the egg-lemon mixture: Slowly ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking constantly. This will warm the eggs gradually to prevent curdling.
- Incorporate the avgolemono mixture into the soup: Pour the tempered egg and lemon mixture back into the pot with the soup, stirring constantly over low heat. Heat gently for about 2-3 minutes until the soup thickens slightly and turns creamy. Do not let it boil to avoid scrambling the eggs.
- Season and finish: Stir in the fresh chopped dill and 0.5 tsp dried oregano. Season the soup with salt and black pepper to taste. Give the soup a final stir and remove from heat.
- Serve warm: Ladle the creamy Greek lemon chicken soup into bowls and enjoy immediately for the perfect comforting meal.
Notes
- For a gluten-free version, substitute the orzo with rice or gluten-free pasta.
- Use fresh lemon juice for the best tangy flavor.
- Be sure to temper the egg mixture carefully to prevent curdling.
- If you prefer a thicker soup, slightly reduce the amount of chicken stock.
- Leftovers keep well refrigerated for up to 3 days; reheat gently.
