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Avgolemono Soup (Egg-Lemon Chicken Soup)

Bright, cozy, and downright comforting—this bowl wraps you up like a Sunday supper at Grandma’s table. Made with simple pantry staples and a little kitchen know-how, it comes together without any fuss.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 377
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 1 medium carrot diced
  • 2-3 stalks celery diced
  • 2-3 cloves garlic finely chopped
  • 2 bay leaves
  • 2 chicken breasts about 12 oz / 350 g total
  • 6 cups chicken stock 1.5 liter
  • 3/4 cup orzo 175 g
  • 1 lemon juiced
  • 2 egg yolks
  • handful fresh dill
  • salt to taste
  • black pepper freshly ground, to taste

Method
 

  1. Heat olive oil in a large stock pot or Dutch oven and cook onion, carrot, and celery over medium heat for 8-10 minutes until softened.
  2. Add garlic and cook for another minute, then add bay leaves, chicken breasts, and chicken stock.
  3. Bring to a boil, then lower heat to medium-low, cover, and simmer for 15 minutes.
  4. Remove chicken breasts and bay leaves, then add orzo and cook for 10 minutes.
  5. Shred chicken with two forks and return it to the pot.
  6. Whisk egg yolks and lemon juice in a bowl. Temper with 1-2 ladles of hot soup, then return mixture to the pot and cook for 5 minutes.
  7. Stir in fresh dill, adjust seasoning with salt and pepper, and serve immediately.

Notes

Store leftovers in the fridge for up to 3–4 days and reheat gently with a splash of liquid if needed. Serve with crusty bread or a simple salad for a complete meal.