Avgolemono (Greek Lemon Chicken Soup)
This is a gorgeous traditional Greek soup that is healthy and delicious. Avgolemono refers to a an egg lemon mixture used in many other Greek dishes to add a bright fragrance and to enhance the taste. Simple comfort in a bowl!
Avgolemono (Greek Lemon Chicken Soup)
Yield: 4
Ingredients
- 1 onion finely chopped
- 1 carrot diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 2 bay leaves
- 2 boneless skinless chicken breasts
- 6 cups chicken broth
- 1/2 cup orzo
- Juice of 1 lemon
- 2 egg yolks
- Dill or parsley for garnish
- Salt and pepper to taste
Instructions
- Heat a large pot on high. Add the onion, carrot and celery along with 1 tbsp of water.
- Lower the heat and cook stirring occasionally until transparent (around 10 minutes).
- Add the garlic and cook for 1 minute until fragrant.
- Add the bay leaves and the chicken breasts.
- Stir with the vegetables for 2 minutes then add salt and pepper to taste.
- Pour the chicken broth and bring to a boil. Cover the pot and let simmer for 30 minutes.
- Take out the bay leaves and the chicken breasts.
- Add the orzo into the pot and cook for 12 minutes.
- Meanwhile finely shred the chicken breasts and add them back to the pot.
- Whisk the egg yolks with the lemon juice.
- Take 2 ladles of the broth in the pot and pour it over the egg- lemon mixture to temper it.
- Pour the mix back into the pot and continue simmering for 5 minutes.
- Stir in the dill and the parsley and turn the heat off.
- Ladle the soup into bowls, sprinkle with more dill or parsley, drizzle with lemon and olive oil, serve and enjoy!
