Avgolemono Greek Lemon Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2-3 celery stalks, diced
05 -
2-3 garlic cloves, finely chopped
06 -
2 bay leaves
07 -
2 chicken breasts (about 350 g total)
08 -
6 cups (1.5 liters) chicken stock
09 -
¾ cup (175 g) orzo
10 -
Juice of 1 lemon
11 -
2 egg yolks
12 -
A handful fresh dill
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Heat the olive oil in a large stock pot or Dutch oven. Cook the onion, carrot, and celery over medium heat for 8-10 minutes until softened.
02 -
Add the garlic and cook for another minute. Add the bay leaves, chicken, and chicken stock. Bring to a boil, lower the heat to medium-low, cover with a lid, and simmer for 15 minutes.
03 -
Remove the chicken breasts and bay leaves from the pot. Add the orzo and continue to cook for 10 minutes.
04 -
Shred the chicken with two forks and return it to the pot.
05 -
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 the mixture back to the pot and cook for 5 more minutes.
06 -
Stir in the fresh dill, adjust seasoning, and serve immediately. Garnish with extra dill if desired.
# Notes:
01 -
When tempering the egg-lemon mixture, ensure to pour the soup gradually to avoid curdling the eggs.