Avgolemono is a traditional Greek lemon chicken soup that's made with egg yolks and loads of lemon juice for a warming and satisfying meal. Super yummy, especially during the chilly months or when family has the sniffles.
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 or broth (I used 6 at first then added another cup later!)
- 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
Directions:
- 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. (I food processed the onion, carrot, and celery together!) Season with salt and pepper.
- Add the garlic and cook for another minute, then add the bay leaves, raw chicken (I seasoned with salt and pepper first), and chicken stock (I used broth).
- 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.
- Pay attention to this step!! 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. Whisk, whisk, whisk! Add this mix to the pot and continue to stir + 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. Grilled cheese paired with this soup is a winner!
For step by step directions, *https://skinnyspatula.com/avgolemono-greek-lemon-chicken-soup/