Avgolemono - Greek Lemon Chicken Soup
Creamy lemon chicken soup with orzo
Ingredients
- 1 whole chicken neck pack removed
- 2 tbsp olive oil divided
- salt
- pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 onion diced
- 1 carrot diced
- 3 celery stalks diced
- 3 garlic cloves minced
- 2 bay leaves
- 3/4 cup orzo
- 2 egg yolks
- 2-3 tbsp lemon juice
- fresh dill
Instructions
- Heat 1 tbsp oil in a large stock pot and add the chicken. Season with salt and pepper and then cover with water and bring to a high simmer. Reduce as low as you can and simmer 2 hours until the meat is falling apart and the broth is wonderful.
- Remove the chicken and strain the stock through a fine mesh strainer and reserve. Remove and shred the chicken and set aside.
- Rinse the pot and add the other tbsp of oil. Heat over medium and add the onion, carrot, garlic, and celery and a pinch of salt and pepper. Cook, stirring occasionally, until translucent. Add 6 cups of stock, the onion and garlic powder and the meat and the bay leaves and allow to simmer for 20 minutes. Add the orzo and cook as long as the package says until it is tender.
- In a small bowl, whisk the egg yolks and lemon juice. Add 1/4 cup of hot broth one tbsp at a time while whisking to temper the yolks. Then add to the soup. The egg thickens and soup and gives it a great creamy consistency. Add in some chopped dill and season with more salt, pepper or lemon as needed. Remove bay leaves and serve.
Tried this recipe?Let us know how it was!