Life's Simple Ingredient
Classic Mediterranean lemon soup with chicken close

Lemon Chicken Soup (Avgolemono)

Prep 15M | Cook 45M | Enjoy 1Hr

Filled with lots of feel-good vegetables, high in protein from chicken and eggs and packed with carbohydrates to fuel your busy day, this Greek-style lemon chicken (avgolemono) soup is the perfect cold weather lunch or dinner. Serve with a crusty baguette to soak up any leftover lemon chicken broth.

Ingredients:

½ tbsp olive oil

½ onion

4 cloves of garlic, minced or finely chopped

1 large zucchini, sliced

4 carrots, diced

3 celery stalks, diced

2 chicken breasts

7 cups of chicken broth

3 tbsp fresh dill

1 tbsp fresh parsley

1 tsp oregano

Salt and pepper to taste

1 cup of couscous or orzo

3 egg yolks

3 lemons

Directions:

  1. Sauté onion, garlic, zucchini, carrots and celery in olive oil in a large stock pot on medium high heat for 3-5 minutes.
  2. Move the vegetables to the sides of your pot and add the chicken breasts. Season with salt and pepper and sear for 3 minutes per side.
  3. Add the chicken broth, dill, parsley, oregano, salt and pepper and couscous or orzo.
  4. Bring to a boil, cover and simmer for 45 minutes.
  5. After 45 minutes, remove the chicken breasts and shred the chicken before adding it back to the pot.
  6. Set aside one cup of the soup broth and slowly add in the egg yolks one at a time, while whisking vigorously so the eggs do not scramble.
  7. Add the egg yolk broth and the juice from all three lemons back to the soup.
  8. Garnish with extra dill and parsley and enjoy!

3 responses to “Lemon Chicken Soup (Avgolemono)”

  1. Zach says:
    November 26, 2020 at 7:12 pm

    Is the recipe correct in that it calls for a total of 13 cups of broth – 6 cups no salt added chicken broth and an additional 7 cups of chicken broth?

  2. Calissa Reid says:
    November 27, 2020 at 1:08 pm

    Good catch Zach! We’ve corrected the recipe now.

  3. Linda says:
    November 29, 2020 at 1:11 am

    This recipe is delicious. I made it with a little less broth, so only 2egg yolks (make the soup creamy!) and lemon juice from only one large lemon (that was just right for me!) will definitely make again!

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