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

1. 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.
2. 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.
3. Cook Orzo
   • Remove the chicken breasts and bay leaves from the pot.
   • Add the orzo to the pot and cook for 10 minutes.
4. Shred Chicken
   • Shred the chicken with two forks and add it back to the pot.
5. 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.
6. 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!