Avgolemono (Greek Lemon Chicken Soup)
Avgolemono is a traditional Greek lemon chicken soup that's simply comfort in a bowl, made with egg yolks and loads of lemon juice.
Equipment
- large stock pot
- dutch oven
Ingredients
- 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 pieces chicken breasts (about 12 oz / 350 g total)
- 6 cups chicken stock (1.5 liter)
- ¾ cup orzo (175 g)
- 1 lemon, juice of
- 2 egg yolks
- a handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 15mgCalcium: 40mgIron: 1.5mg
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