Avgolemono — Greek Lemon Chicken Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 50 minutes

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

3/4 cup (175 g) orzo

Juice of 1 lemon

2 egg yolks

A handful fresh dill

Salt and freshly ground black pepper to taste

Directions

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.

Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.

Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.

Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.

Shred the chicken with two forks and add it back to the pot.

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.

Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Nutrition

• Serving Size: 1
• Calories: 377
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Cholesterol: 154 mg
• Sodium: 679 mg
• Total Carbohydrate: 32 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 32 g