Description
Silky avgolemono weaves Greek culinary magic with tender chicken, zesty lemons, and creamy egg-enriched broth. Comforting Mediterranean flavors invite warm memories of family kitchens and sunshine-kissed coastal villages you’ll want to savor slowly.
Ingredients
Scale
Main Ingredients:
- 2 chicken breasts (about 12 ounces / 350 grams total)
- 6 cups (1.5 liters) chicken stock
- ¾ cup (175 grams) orzo
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
- 1 handful of fresh dill, chopped
Seasoning and Binding Ingredients:
- 1 tablespoon olive oil
- Juice of 1 lemon
- 2 egg yolks
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Warm olive oil in a spacious stockpot over medium flame. Sauté diced onion, carrot, and celery until they transform into tender, translucent morsels.
- Introduce minced garlic and allow its aromatic essence to release. Incorporate bay leaves, whole chicken breasts, and rich chicken stock. Elevate to a rolling boil, then reduce to a gentle simmer. Cover and let the liquid dance with the ingredients for approximately 15 minutes.
- Extract chicken breasts and bay leaves from the fragrant broth. Sprinkle orzo into the liquid, allowing it to soften and absorb the savory essence for 10 minutes.
- Using two forks, deconstruct the chicken breasts into delicate, tender strands. Return the shredded meat back into the simmering pot.
- In a separate vessel, whisk egg yolks with bright lemon juice. Carefully ladle hot broth into the mixture, whisking continuously to prevent curdling. Gradually reintroduce the tempered mixture into the soup, stirring with precision.
- Fold in freshly chopped dill, seasoning with salt and pepper to elevate the flavor profile. Allow the soup to harmonize for an additional 5 minutes.
- Distribute the velvety soup into serving bowls. Garnish with a sprinkle of extra dill fronds for a touch of visual elegance. Serve immediately while piping hot.
Notes
- Tempering is crucial for preventing scrambled eggs, so slowly add hot broth to egg mixture while whisking continuously.
- Fresh lemon juice and dill transform this simple chicken soup into a bright, tangy Greek classic with complex flavors.
- Choose boneless, skinless chicken breasts for quick cooking and easy shredding, ensuring tender meat throughout the soup.
- Precise vegetable chopping ensures even cooking and balanced texture, creating a harmonious base for the soup.
- Orzo provides a delightful, hearty element that absorbs the rich broth while maintaining a pleasant al dente texture.
- Room temperature eggs help create a smoother, more stable avgolemono sauce without risking curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 80 mg