Mediterranean Lemon Chicken Soup (Avgolemono)
This authentic Mediterranean Lemon Chicken Soup (Avgolemono) is creamy, bright, and comforting. Made with orzo, tender chicken, and a silky lemon-egg broth. Ready in under an hour.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Dairy-Free
Ingredients
– 1 tablespoon extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 medium carrots, peeled and diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 8 cups low-sodium chicken broth
– 1 pound boneless, skinless chicken breasts
– 1 cup uncooked orzo pasta
– 3 large eggs, at room temperature
– 1/3 cup fresh lemon juice (from about 2 large lemons)
– 1/4 cup finely chopped fresh dill
– Salt and freshly ground black pepper, to taste
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 8-10 minutes until softened. Add garlic and cook 1 minute more.
2. Pour in chicken broth and add chicken breasts. Bring to a gentle boil, then reduce to a simmer. Cover and poach chicken for 15-20 minutes until cooked through.
3. Remove chicken to a board and shred with forks. Add orzo to the simmering broth and cook for 8-10 minutes until al dente.
4. In a bowl, whisk eggs until frothy. While whisking, slowly drizzle in lemon juice.
5. Slowly ladle 2 cups of hot broth into the egg-lemon mixture, whisking constantly to temper.
6. Remove soup from heat. Slowly pour the tempered egg mixture back into the pot, stirring constantly until creamy.
7. Stir in shredded chicken and dill. Season with salt and pepper. Serve immediately.
Notes
Do not boil the soup after adding the egg-lemon sauce to prevent curdling. For best results, use fresh lemon juice.
Find it online: https://www.cookingbyness.blog/mediterranean-lemon-chicken-soup/