Name: greek lemon chicken soup
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, diced ((about 4.5 ounces)); 1 medium carrot, diced ((about 5 ounces)); 2 to 3 celery stalks, diced ((about 6 ounces)); 2 to 3 garlic cloves, finely chopped; 2 bay leaves; 2 boneless chicken breasts ((about 12 ounces)); 6 cups chicken stock or broth; 3/4 cup orzo ((175 grams)); 2 to 3 tablespoons freshly squeezed lemon juice ((see Recipe Notes)); 2 egg yolks; 1/4 cup fresh dill, chopped; salt & freshly ground black pepper to taste

Soup is always welcome on my table, even during the warm summer months. This Greek Lemon Chicken Soup, also known as Avgolemono, is the perfect weeknight choice. Ready to enjoy in less than an hour.

Avgolemono is a delicious Mediterranean sauce that consists of egg yolks, fresh lemon juice and hearty broth. Greek cooks often use avoglemono sauce to add richness and bright lemon flavor to their chicken soup. Also as a wonderful addition to roast chicken and vegetables. Avgolemono sauce is very flavorful and actually tastes creamy without the addition of cream.

The list of ingredients for your Greek Lemon Chicken Soup is fairly simple.

Olive oil
Butter
Onion, carrot & celery
Garlic
Bay leaves
Chicken breasts – Can also use leftover roasted or rotisserie chicken
Chicken stock or broth – Homemade adds an awesome layer of flavor and goodness.
Orzo – Regular or gluten-free
Lemon
Egg yolks
Fresh dill
Salt & freshly ground black pepper

Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat.
Add the chopped onion, carrot and celery.
Cook for 8 to 10 minutes until softened.

Add the finely chopped garlic and cook for another minute.
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.

Have some leftover roasted or rotisserie chicken?

Use it here as an awesome shortcut. You’ll need about 10 to 12 ounces of shredded chicken. Don’t add it until the last few minutes …just to heat it through.

Remove the chicken breasts along with the bay leaves and transfer to a plate to cool slightly.
Add the orzo to the pot.
Continue to cook for 10 minutes.
Shred the chicken with two forks and add it back to the pot.

Can I make my Greek Lemon Chicken Soup gluten-free?

Of course! Simply swap out the regular pasta with your favorite gluten-free version.

You can even use rice as a delicious substitute for the orzo.

While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl.
Transfer several ladles of soup to the bowl with the egg-lemon combo.
Give it a quick whisk to temper the mixture.

Add the egg mixture to the pot.
Continue to cook for 5 minutes.
Stir in the fresh dill.

Adjust the seasoning and serve your Greek Lemon Chicken Soup immediately, with some extra fresh dill on top if you like.

What is the best way to store and reheat my Greek Lemon Chicken Soup?

Let the soup cool to room temperature.
Transfer to an airtight container.
Refrigerate for up to 4 days.
Reheat gently over medium-low heat, stirring occasionally until warmed through.
You may need to add additional broth if the soup has thickened in the fridge.
The eggs will not scramble when reheated gently.

Can I freeze this creamy soup?

This soup is creamy without the addition of cream, so freezing it is perfectly fine.
Be sure to use an airtight container and place in the freezer for up to 3 months.
When ready to enjoy, place it in the refrigerator to thaw overnight.

greek lemon chicken soup

Inspired by Skinny Spatula

Add a side salad for a hearty meal. Don't forget some crusty bread to sop up that delicious broth.

Servings 4 to 6 servings

Author Rosemary Stelmach

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced (about 4.5 ounces)
1 medium carrot, diced (about 5 ounces)
2 to 3 celery stalks, diced (about 6 ounces)
2 to 3 garlic cloves, finely chopped
2 bay leaves
2 boneless chicken breasts (about 12 ounces)
6 cups chicken stock or broth
3/4 cup orzo (175 grams)
2 to 3 tablespoons freshly squeezed lemon juice (see Recipe Notes)
2 egg yolks
1/4 cup fresh dill, chopped
salt & freshly ground black pepper to taste

Instructions

Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat. Add the chopped onion, carrot and celery and cook for 8 to 10 minutes until softened.
Add the finely chopped garlic and cook for another minute, before adding 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.
Remove the chicken breasts along with the bay leaves and transfer to a plate to cool slightly. Add the orzo to the pot. 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. Transfer several ladles of soup to the bowl with the egg-lemon combo. Give it a quick whisk to temper the mixture.
Add this mixture 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.

Recipe Notes

Start off with 2 tablespoons of lemon juice. That may be just right. If you would like your finished dish to have a stronger lemon flavor, you can always add additional juice as you taste it.

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