Avgolemono (Greek Chicken and Lemon Soup)
Bright and comforting, this Avgolemono Soup blends loads of tender veggies, hearty broth, and a silky lemon-egg finish for a fresh twist on a classic Greek favourite.
Ingredients
- 2 boneless, skinless chicken breasts
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 Tbsp extra virgin olive oil
- 1 medium onion, cut in small dice
- 3 ribs of celery, cut in small dice
- 3 medium carrots, peeled and cut in small dice
- 2 cloves garlic, minced
- 8 cups low sodium chicken broth
- 1 cup orzo
- 4 cups baby spinach, roughly chopped
- 2 egg yolks, at room temperature
- juice of 1 lemon (about 3 Tbsp)
- 1 cup packed chopped fresh dill, plus more for garnish
- Kosher salt and freshly ground black pepper
- lemon wedges for serving (optional)
Instructions
- Place the chicken breasts on a parchment lined baking sheet and sprinkle the chicken evenly with the garlic powder, onion powder, 1/2 tsp kosher salt and a few good cracks of freshly ground black pepper. Set the chicken aside while you preheat the oven to 425F. Bake the chicken for 10-12 minutes, until cooked through. Rest the chicken until cool enough to handle, then chop into juicy chunks.
- While the chicken is baking, heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the onion, celery and carrots, and sauté until the onion is translucent and vegetables are softened, about 5-6 minutes. Reduce the heat if necessary to maintain a gentle sizzle and avoid any browning. Add the garlic and stir until just fragrant, about 30 seconds to 1 minute. Stir in the broth and bring the mixture to a boil, then reduce to a simmer. Add the orzo and stir. Simmer the soup for 8-10 minutes until the orzo is tender.
- While the orzo is simmering, whisk together the egg yolks and lemon juice in a bowl. Slowly drizzle a ladleful of the hot broth into the egg mixture, whisking constantly to temper the eggs. Pour the egg and broth mixture back into the soup and stir to combine. Add the chopped baby spinach and stir until wilted. Stir in the fresh dill and chopped cooked chicken. Season with additional salt and some freshly ground black pepper to taste. Garnish with a sprinkling of additional fresh dill and freshly cracked black pepper if desired. Serve hot with lemon wedges (optional).
Notes
- Avgolemono soup is best served immediately, but can be stored in a covered container in the fridge for up to 3 days. Reheat gently over low heat. Do not let the mixture come to a boil or the eggs may curdle. The orzo may continue to absorb the broth, so you may need to add more while reheating.
- I don’t recommend freezing this soup as the pasta may become mushy in the process.