Greek Lemon Chicken Soup Recipe For Kitchen Comfort
Enjoy the warmth and zest with Avgolemono Greek Lemon Chicken Soup, a creamy delight that harmoniously balances tangy lemon with tender chicken. Each spoonful promises a burst of freshness, heightened by a medley of vegetables and the comforting texture of orzo, offering a taste of Mediterranean comfort in your very own kitchen.
Greek Lemon Chicken Soup Recipe
Ingredients:
-
- One medium-sized onion, finely diced
- Two medium-sized carrots, finely diced
- Two sticks of celery, finely diced
- Two to three cloves of garlic, minced
- Two tablespoons of olive oil
- Three-quarters of a cup (150 grams) of orzo pasta (or rice)
- Eight cups (two liters) of chicken stock
- One pound (450 grams) of chicken breasts (or two cups of shredded rotisserie chicken)
- Three large egg yolks, at room temperature
- Two tablespoons of freshly chopped dill or parsley
- Salt and pepper, to taste
- One-quarter cup (60 milliliters) of freshly squeezed lemon juice
- Two bay leaves (optional)
Change the quantities according to preference!
Instructions
- Sauté Vegetables
- Heat the 2 tablespoons of olive oil in a large stock pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery; cook over medium heat for 8-10 minutes until softened.
- Add the minced garlic and cook for another minute.
- Prepare Chicken and Stock
- Add the bay leaves (if using), chicken breasts, and chicken stock to the pot.
- Bring to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
- Cook Orzo
- Remove the chicken breasts and bay leaves from the pot.
- Add the orzo to the pot and cook for 10 minutes.
- Shred Chicken
- Shred the chicken with two forks and add it back to the pot.
- Prepare Egg-Lemon Mixture
- While the orzo is cooking, whisk the 3 egg yolks and 1/4 cup of lemon juice in a bowl.
- Take 1-2 ladles of hot broth from the pot and gradually pour it over the egg-lemon mixture while whisking to temper it.
- Combine and Finish
- Add the tempered egg-lemon mixture back to the pot and cook for another 5 minutes.
- Stir in the 2 tablespoons of fresh dill (or parsley), adjust the seasoning with salt and pepper, and serve immediately with additional fresh herbs on top if desired.
Leftovers and Storage
- Storage: Leftovers will keep in the fridge for up to 3 days in an airtight container.
- Reheating: Reheat gently on the stovetop or in the microwave, avoiding boiling to prevent curdling the eggs. Add chicken broth if the orzo has absorbed too much liquid.
- Freezing: The soup can be frozen for up to 3 months.
Tips
- Tempering the Eggs: This step is crucial to avoid scrambling the eggs. You don’t want the soup to turn into egg drop soup.
- Making Creamier Soup: Add 1-2 tablespoons of butter with the olive oil for a richer texture.
- Serving: Garnish with freshly cracked black pepper and extra dill if desired.
Enjoy your steaming bowl of delicious Avgolemono, a Greek classic that’s comforting and incredibly flavorful!
