Print

Print Recipe

A classic Greek soup combining tender chicken, orzo pasta, and a silky broth made with egg yolks and lemon juice, flavored with fresh dill. Comforting, bright, and fragrant, perfect for cozy meals.

Ingredients

Scale
  • 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 liters) chicken stock
  • 3/4 cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. Dice the onion, carrot, and celery into small pieces and finely chop the garlic.
  2. Separate two egg yolks into a bowl and let them come to room temperature; juice 1 lemon.
  3. Heat olive oil in a large stockpot or Dutch oven over medium heat.
  4. Add the diced onion, carrot, and celery and cook 8–10 minutes until softened and fragrant.
  5. Add the chopped garlic and sauté 1 minute.
  6. Add bay leaves, the chicken breasts, and chicken stock to the pot.
  7. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes until the chicken is cooked through.
  8. Remove the chicken breasts and discard the bay leaves.
  9. Stir the orzo into the broth and cook 10 minutes until tender.
  10. Shred the cooked chicken with two forks and add it back to the pot.
  11. Whisk the egg yolks and lemon juice together in a bowl.
  12. Temper the egg-lemon mixture by slowly whisking 1–2 cups of hot broth into it.
  13. Pour the tempered egg mixture back into the pot and cook 5 minutes, stirring gently to combine.
  14. Stir in fresh dill and adjust salt and freshly ground black pepper to taste.

Notes

Don’t skip tempering the eggs to avoid curdling and ensure a silky smooth soup., For a richer broth, add 1 to 2 tablespoons of butter with the olive oil at the start., Serve with freshly cracked black pepper and extra fresh dill if desired., Variations include using rice instead of orzo, leftover cooked chicken to save time, or chicken thighs for more flavor., Vegetarian option: use vegetable broth and add mushrooms, white beans, or chickpeas instead of chicken., Gluten-free: use gluten-free pasta or rice., When reheating, warm gently and avoid boiling; add chicken stock if the soup is too thick due to pasta absorption., Soup can be refrigerated for up to 3 days and frozen for up to 3 months; freeze pasta separately if possible.

Nutrition

Find it online: https://cookerygood.com/avgolemono-greek-lemon-chicken-soup-3/