Instructions
Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and cook for 8-10 minutes until softened.
Stir in the finely chopped garlic and cook for another minute, then add the bay leaves, chicken breasts, and chicken stock.
Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
Remove the chicken breasts and bay leaves from the pot. Add the orzo to the pot and continue to cook for 10 minutes.
Shred the cooked chicken breasts with two forks and add them back to the pot.
While the orzo is cooking, whisk the egg yolks and lemon juice together in a bowl. Take out 1-2 ladles of soup from the pot and slowly pour it over the egg-lemon mixture to temper it. Then, pour this mixture back into the pot and continue to cook for 5 minutes.
Stir in the chopped fresh dill, adjust the seasoning with salt and pepper to taste, and serve immediately.
Nutrition Information:
Yield: 4 servings
Calories: 377
Total Fat: 13g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 154mg
Sodium: 679mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 8g
Protein: 32g
Note: Nutritional information is provided as an estimate and may vary based on specific ingredients used.
Greek Lemon Chicken Soup
Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.
Prep Time
10 minutes
Cook Time
40 minutes
Total Time
50 minutes
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 chicken breasts (about 12 oz / 350 g total)
6 cups (1.5 liter) chicken stock
¾ cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful fresh dill
Salt and freshly ground black pepper to taste
Instructions
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