Avgolemono Greek Lemon Chicken Soup Recipe

Avgolemono is a traditional Greek soup made with chicken, rice, and a silky blend of eggs and lemon, creating a creamy, tangy comfort dish.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 3 celery stalks, diced
• 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

Instructions

1. Step 1: Sauté the Vegetables
   In a large stock pot or Dutch oven, heat up a tablespoon of olive oil over medium heat. Toss in your diced onion, carrot, and celery. Let them mingle and soften for about 8-10 minutes, stirring occasionally. You'll know they're ready when they start to look tender and release a lovely aroma.

2. Step 2: Infuse with Garlic and Aromatics
   Add the finely chopped garlic to your pot and allow it to cook for an additional minute, just until its scent wafts through the air. Next, introduce the bay leaves, chicken breasts, and chicken stock. Give everything a good stir to ensure it's well combined.

3. Step 3: Simmer and Develop Flavors
   Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 15 minutes. This is where the magic happens, as all those flavors come together beautifully.

4. Step 4: Prepare the Orzo
   Remove the chicken breasts and bay leaves from the pot, setting them aside for a moment. Pour the orzo into the pot and let it cook for about 10 minutes, stirring occasionally. This will allow the orzo to absorb some of the delicious broth.

5. Step 5: Shred and Return the Chicken
   While the orzo is cooking, grab two forks and shred the chicken into bite-sized pieces. Once shredded, add the chicken back into the pot, ensuring it's evenly distributed throughout the soup.

6. Step 6: Temper the Egg-Lemon Mixture
   In a separate bowl, whisk together the egg yolks and lemon juice until well combined. To prevent the eggs from curdling, gently ladle 1-2 scoops of the hot soup into the egg-lemon mixture, whisking continuously. This tempering process allows the eggs to gradually warm up.

7. Step 7: Incorporate the Avgolemono
   Carefully pour the tempered egg-lemon mixture back into the pot, stirring constantly as you do so. Allow the soup to cook for another 5 minutes, which will thicken it slightly and deepen the flavors.

8. Step 8: Finish with Fresh Dill and Seasoning
   Finally, stir in a handful of fresh dill, adjusting the salt and pepper to taste. Serve the soup immediately, garnished with extra dill if you're feeling fancy. Enjoy the comforting, tangy flavors with every spoonful.

Notes

When making Avgolemono, a common slip-up is cooking the egg mixture too quickly. This can lead to scrambled eggs in your soup—definitely not what we're aiming for! To steer clear of this, slowly whisk warmed soup into the eggs, allowing them to rise in temperature gently.

Another hiccup involves the orzo. Overcooking it turns it into mush. Keep an eye on the clock and taste a piece a minute before it's supposed to be done. Al dente is our goal here, a tender yet firm bite.

Lastly, remember to remove those bay leaves. They pack a punch during cooking but can be a bit too crunchy for eating. Happy cooking!