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Avgolemono – Greek Lemon Chicken Soup

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Avgolemono is a comforting Greek lemon chicken soup made with tender shredded chicken, orzo, fresh vegetables, and a silky egg-lemon broth. Bright, creamy, and full of fresh dill, this traditional Mediterranean soup is perfect for a cozy family meal.

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
  • 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. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened.
  2. Add the finely chopped garlic and cook for another minute until fragrant. Stir in the bay leaves, chicken breasts, and chicken stock.
  3. Bring the soup to a boil, then reduce the heat to medium-low. Cover with a lid and simmer gently for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
  4. Remove the chicken breasts and bay leaves from the pot. Discard the bay leaves. Add the orzo to the simmering broth and cook for approximately 10 minutes, or until tender.
  5. While the orzo cooks, shred the chicken breasts using two forks. Return the shredded chicken to the soup.
  6. In a medium bowl, whisk together the egg yolks and freshly squeezed lemon juice until smooth. Slowly whisk 1-2 ladles of hot soup broth into the egg-lemon mixture to temper the eggs and prevent curdling.
  7. Reduce the heat to low and slowly pour the tempered egg-lemon mixture into the soup while stirring continuously. Cook gently for about 5 minutes, stirring frequently, without allowing the soup to boil.
  8. Stir in the fresh dill and season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional fresh dill if desired.

Notes

  • Temper the eggs carefully by gradually adding hot broth while whisking constantly. This creates the signature silky texture without scrambling the eggs.
  • Do not boil the soup after adding the egg-lemon mixture, as excessive heat can cause the eggs to curdle.
  • For a stronger lemon flavor, add a little extra freshly squeezed lemon juice just before serving.
  • Chicken thighs can replace chicken breasts for a richer flavor and more tender shredded meat.
  • Rice can be substituted for orzo for a more traditional variation. Adjust the cooking time according to the type of rice used.
  • For a gluten-free version, replace the orzo with rice or certified gluten-free pasta and ensure the chicken stock is gluten-free.
  • Fresh dill adds a classic Greek flavor, but fresh parsley can be used as an alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat without boiling.
  • The orzo absorbs liquid as the soup sits. Add a splash of chicken stock or water when reheating to restore the desired consistency.
  • Serve with crusty bread, warm pita, or a simple Greek salad for a complete Mediterranean meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/avgolemono/