Greek Lemon Chicken Soup
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
In Greece this soup is called avgolemonoIt's light, refreshing, yet filling, perfect for summer. This soup features orzo pasta and chicken breast, and its flavor is incredibly rich. This is all thanks to the carrots, celery, shallots, and dill, which are simmered in the broth. The vegetables impart all their flavor to the soup and are then removed. A few minutes before the soup is ready, add the eggs, beaten with lemon juice. Before adding, temper the egg mixture, following the recipe's instructions carefully, to prevent the whites from curdling and to ensure a smooth broth.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 skinless, boneless chicken breast (about 170 g)
- 1/3 cup orzo pasta
- 4 cups chicken broth
- 1 small carrot, cut in half
- 1 stalk celery, cut in half
- 1 sprig of dill + extra for serving
- 1 shallot, halved
- 2 large eggs
- 3 tablespoons freshly squeezed lemon juice
We recommend
Recipes with similar ingredients: orzo pasta, chicken breasts, lemon juice, carrot, celery, dill
Cooking the dish according to the recipe:
- In a large saucepan, combine chicken broth with 4 cups water, adding carrots, celery, dill, shallots, and 1/2 teaspoon salt. Bring to a boil over medium heat. Add the chicken breast, reduce heat, and simmer, turning occasionally, until cooked through, 12-15 minutes. Transfer the breast to a plate. Remove the carrots, celery, dill, and shallots from the broth and discard.
- Bring the broth to a boil. Add the orzo pasta and cook until tender, 6-8 minutes. Meanwhile, shred the chicken into small pieces.
- In a medium bowl, whisk the eggs with the lemon juice. Once the pasta is cooked, slowly pour about 1/2 cup of the hot broth into the egg mixture, whisking constantly. Pour everything back into the pan and cook, stirring occasionally, until the broth returns to a boil, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
- Ladle the soup into bowls and garnish with dill.
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