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AVGOLEMONO SOUP: Greek chicken, lemon and orzo





Do you need a reset after indulging this week? This avgolemono soup is just the ticket. It's chicken and orzo infused with a silky lemon and egg yolk sauce. After sauteing the veggies, add the chicken and cover to cook. Remove chicken to shred, then add orzo. Meanwhile mix 2 egg yolk withs lemon juice and ladle some soup in to temper the sauce. Add back shredded chicken, then the lemon egg sauce until the soup is silky and creamy. Pick up crying baby for 10th time , and finish with a large helping of dill. My kids ended up devouring this soup. See recipe in caption and don’t forget to like and follow for more.


INGREDIENTS:


Olive oil

½ -1 cup onion, diced

½-1 cup carrots, diced

½-1 cup celery, diced (I use the mirepoix mix from trader joes)

2 garlic gloves, minced

6 cups chicken broth

3-4 chicken thighs (or 2 chicken breasts)

2 bay leaves

Salt and pepper

3/4 cup orzo

2 egg yolks (no egg whites)

1 lemon, juiced

Fresh dill, chopped


DIRECTIONS:


1. Heat olive oil in dutch oven or soup pot over medium high heat. Add veggies and saute until tender.

2. Season with salt and pepper. Add minced garlic and cook until fragrant.

3. Add chicken broth, bay leaves, and chicken thighs to pot.

4. Cover and cook until chicken is cooked through. Approximately 10 minutes.

5. Remove chicken from pot. Shred with fork or chop into small pieces.

6. Add orzo to pot and cook for approx. 8-10 minutes.

7. While orzo cooks, separate egg yolks into a separate bowl. Whisk in lemon juice in egg yolk. Now ladle 2 spoonfuls of hot soup into egg sauce while whisking. Make sure to whisk the whole time while adding in hot broth. This will temper the eggs so they do not cook.

8. Add chopped chicken back to soup. Then add egg sauce and stir until soup is creamy. Remove from heat and stir in fresh chopped dill. Season with salt and pepper as needed. Enjoy!

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