Avgolemono Soup

Name: Avgolemono Soup
Cuisine: European, Mediterranean, Greek
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

7 steps

Avgolemono is a traditional Greek lemon chicken soup that’s simply comfort in a bowl! It’s a gorgeous, delicious soup made with egg yolks and loads of lemon juice for a warming and satisfying meal.

Updated at: Sat, 27 Jan 2024 03:32:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories461.4 kcal (23%)

Total Fat18.5 g (26%)

Carbs44.5 g (17%)

Sugars10.6 g (12%)

Protein29.5 g (59%)

Sodium825 mg (41%)

Fiber6.5 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

350gchicken breasts

6 cupschicken stock

¾ cuporzo

freshly ground black pepper

to taste

Instructions

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.