Experience the bright and comforting flavors of authentic , known as Avgolemono. This traditional dish features tender chicken simmered in a rich chicken stock, enriched with the tangy brightness of fresh lemon juice and the creaminess of egg yolks. It's a delightful combination that warms the soul, making it perfect for any occasion.

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Imagine walking through the bustling streets of a Greek village, where the aroma of simmering chicken, garlic, and fresh herbs wafts through the air. This soup captures that essence, evoking memories of family gatherings and festive celebrations. With each spoonful, you can almost hear the laughter and chatter of loved ones sharing stories around the table. Avgolemono is not just a meal; it’s a comforting embrace that brings people together, making it a cherished part of Greek culinary tradition.

This recipe showcases the simplicity and beauty of Greek cooking, where fresh ingredients take center stage. The addition of orzo pasta makes it hearty and satisfying, while the vibrant lemon adds a refreshing twist that lifts the dish. Each bite is a harmonious blend of flavors, inviting you to savor the moment and enjoy the warmth of home-cooked goodness.

Greek Lemon Chicken Soup

Ingredients

• - 1 (3-lb) whole chicken  
• - 8 cups chicken stock  
• - 2 medium carrots, diced  
• - 1 onion, quartered  
• - 2 stalks celery, diced  
• - 4 cloves garlic, minced  
• - 1 cup orzo pasta  
• - 3 large egg yolks  
• - 1/2 cup fresh lemon juice (about 2-3 lemons)  
• - Salt and pepper to taste  
• - 1/2 cup fresh dill, chopped (plus more for garnish)  
• - Fresh parsley, for garnish  

Preparation:

1. In a large pot, combine the whole chicken, chicken stock, diced carrots, quartered onion, diced celery, and minced garlic. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for about 1 hour, or until the chicken is cooked through and tender.

2. Carefully remove the chicken from the pot and set it aside to cool. Strain the broth to remove the vegetables, returning the clear broth to the pot. Bring the broth back to a gentle simmer.

3. While the broth is heating, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.

4. Add the orzo pasta to the simmering broth and cook according to package instructions, usually about 8-10 minutes, until al dente.

5. In a separate bowl, whisk together the egg yolks and fresh lemon juice until well combined.

6. Once the orzo is cooked, temper the egg mixture by slowly adding a ladleful of hot broth to it while whisking continuously. This prevents the eggs from curdling. Gradually add more broth until the mixture is warm.

7. Slowly return the tempered egg and lemon mixture to the pot, stirring gently to combine. Add the shredded chicken and chopped dill back into the soup. Season with salt and pepper to taste.

8. Serve the soup warm, garnished with additional fresh dill and parsley for added flavor and presentation.

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Storage Information:  

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of water or broth if necessary to maintain the desired consistency.

Serving Suggestions:  

- Pair with crusty bread or a Greek salad for a complete meal.  

- For a richer flavor, consider adding a sprinkle of feta cheese on top before serving.  

- Enjoy with a glass of chilled white wine for a delightful dining experience!