Avgolemono (traditional Greek lemon chicken soup)

Avgolemono is a traditional Greek lemon chicken soup, (there are many variations/recipes of this soup), that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks or while eggs and loads of lemon juice for a warming and satisfying meal. 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 ¾ cup (175 g) orzo Juice of 1 lemon 2 egg yolks A handful fresh dill Salt and freshly ground black pepper to taste

Good

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Step 3

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Step 4

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Step 5

Shred the chicken with two forks and add it back to the pot.

Step 6

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. Add this mix to the pot and continue to cook for 5 minutes.

Step 7

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.