Description
Comforting Greek avgolemono dances with zesty lemon and tender chicken, creating a silky symphony of Mediterranean flavors. Creamy broth and delicate egg swirls invite you to savor a heartwarming culinary journey through Greece’s cherished soup tradition.
Ingredients
Scale
Main Protein:
- 2 chicken breasts (about 12 ounces / 350 grams total)
- 6 cups (1.5 liters) chicken stock
Vegetables and Aromatics:
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
Additional Ingredients:
- 1 tablespoon olive oil
- 3/4 cup (175 grams) orzo
- Juice of 1 lemon
- 2 egg yolks
- 1 handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium heat. Sauté diced onion, carrot, and celery until softened and translucent, approximately 8-10 minutes, ensuring vegetables are tender without browning.
- Introduce minced garlic and cook until aromatic, about 1 minute. Add bay leaves, whole chicken breasts, and chicken stock. Bring liquid to a rolling boil, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
- Remove chicken breasts and bay leaves from the pot. Carefully add orzo to the simmering broth, stirring periodically to prevent sticking. Cook for 10 minutes until pasta reaches al dente consistency.
- While orzo cooks, use two forks to meticulously shred chicken into uniform, bite-sized pieces. Vary the shred size for interesting texture, creating a mix of smaller and slightly larger chunks.
- Create the signature creamy base by whisking egg yolks with fresh lemon juice in a separate bowl. Gradually incorporate hot broth into the egg mixture, whisking continuously to prevent curdling. Slowly reintroduce the tempered egg mixture back into the pot, stirring constantly.
- Incorporate fresh dill into the soup. Season with salt and pepper to taste. Ladle the steaming soup into bowls immediately, garnishing with additional dill for a vibrant presentation.
Notes
- Sauté onions, carrots, and celery slowly to develop deep flavor without burning, ensuring they’re soft and translucent.
- Shred chicken finely for even distribution, allowing each spoonful to have balanced protein and texture.
- Whisk hot soup gradually into egg mixture to prevent scrambling, creating silky smooth consistency without curdling.
- Swap chicken for tofu or plant-based protein to make vegetarian, use gluten-free orzo for celiac-friendly version, and select low-sodium broth for heart-conscious diets.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 80 mg