Avgolemono - Greek Lemon Chicken Soup
A fabulous lemony chicken soup with a silky broth and loads of flavor.
Ingredients
Chicken Stock
- 2 bone-in skin-on chicken breasts
- 1 small yellow onion
- 3 large carrots
- 2 tablespoons peppercorns
- 2 teaspoons salt
- 1 chicken bouillon cube
- the peel from one large organic lemon
- 10+ cups water
Avgolemono
- 4 large eggs
- 1/3 cup fresh lemon juice
- 1 cup dried orzo
- 2 large carrots, peeled, diced
- lemon wedges
- fresh dill, finely chopped
Instructions
- Prepare the chicken stock by combining 2 bone-in skin-on chicken breasts, a small yellow onion (or half of a large one), 3 large carrots, 2 tablespoons of peppercorns, 2 teaspoons of salt, 1 chicken bouillon cube, the peel from 1 large organic lemon and 10 cups of water in a large pot
- Place the pot over medium high heat and bring the mixture to a boil
- As soon as the mixture begins to boil, cover the pot and reduce the heat to a temperature just high enough to maintain a low simmer
- Simmer for 1 hour
- Strain the chicken stock into a large soup pot
- Transfer the chicken onto a plate to cool and discard the vegetables
- Reserve 2 cups of chicken stock and set it aside to cool slightly
- Return the pot to medium high heat and as soon as the soup begins to boil, add 1 cup of dried orzo and the diced carrots into the soup
- Cook for about 8 minutes or until the orzo and carrots are cooked
- While the soup is boiling, shred the chicken and discard the bones and skin
- Add 4 large eggs into a bowl and whisk until foamy
- Whisk 1/3 cup of fresh lemon juice into the foamy eggs and slow drizzle in 2 cups of slightly cooled chicken stock until fully combined
- Once the orzo and carrots are cooked, reduce the heat to low
- As soon as the soup stops boiling, add the shredded chicken and the whisked eggs, lemon juice and stock mixture
- Allow the soup to cook over low heat for 3-4 minutes
- As soon as the soup has thickened a bit, turn off the heat
- Serve garnished with lemon wedges and fresh dill