Description
Comforting avgolemono soup blends Greek culinary traditions with creamy lemony goodness, creating a soul-warming dish perfect for chilly days. Silky chicken, tender rice, and bright citrus notes dance together, inviting you to savor each spoonful of Mediterranean magic.
Ingredients
Scale
Main Protein:
- 2 chicken breasts (about 12 ounces / 350 grams)
- 6 cups (1.5 liters) chicken stock
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 1 handful fresh dill
Remaining Ingredients:
- 1 tablespoon olive oil
- 3/4 cup (175 grams) orzo
- Juice of 1 lemon
- 2 egg yolks
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a spacious pot, warm olive oil over medium heat. Sauté diced onion, carrot, and celery for 8-10 minutes until vegetables become tender and translucent.
- Introduce minced garlic and cook for an additional minute, releasing aromatic flavors. Add bay leaves, whole chicken breasts, and chicken stock. Elevate to a boil, then reduce heat to medium-low, cover, and simmer gently for 15 minutes.
- Extract chicken breasts and bay leaves from the liquid. Incorporate orzo into the soup, allowing it to cook for 10 minutes while stirring periodically to prevent sticking.
- Utilize two forks to meticulously shred the cooked chicken into delicate, bite-sized pieces. Return shredded meat back into the simmering pot.
- Create avgolemono mixture by whisking egg yolks with lemon juice in a separate bowl. Gradually introduce hot soup liquid to temper the eggs, whisking continuously to prevent curdling. Carefully pour the silky egg-lemon blend back into the pot, stirring thoroughly.
- Allow soup to simmer for an additional 5 minutes, enabling flavors to harmonize. Sprinkle fresh dill throughout, and season with salt and black pepper according to preference.
- Distribute soup into serving bowls, garnishing with additional dill fronds if desired. Serve piping hot for optimal enjoyment.
Notes
- Ensure vegetables are finely diced for even cooking and better texture in the soup.
- Temper egg mixture carefully by slowly adding hot soup to prevent scrambling, which maintains the creamy soup consistency.
- Use fresh lemon juice for the brightest, most vibrant flavor profile instead of bottled alternatives.
- Swap chicken with tofu or plant-based protein for a vegetarian version while maintaining the classic avgolemono technique.
- Prep Time: 10 minutes
- Cook Time: 38-41 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 222 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 110 mg