Lemon Garlic ·
Sides ·
Avgolemono Soup | Easy Side Dish Recipes
![Avgolemono Soup](http://instabombs.com/cdn/shop/articles/avgolemono_greek_lemon_chicken_soup_218f1a9f-ecd8-48d2-86df-2b0e0c694597.jpg?v=1737752005&width=1600)
![Avgolemono Soup](https://cdn.shopify.com/s/files/1/0865/2459/2441/files/avgolemono_greek_lemon_chicken_soup.jpg?v=1736267844)
5 min
25 min
4
Side dish
InstaBomb Kitchen
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 2-3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
- Add the garlic and cook for another minute, then add the bay leaves , chicken and chicken stock .
- Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
- Take out the chicken breasts and bay leaves . Add the orzo to the pot and continue to cook for 10 minutes.
- Shred the chicken with two forks and add it back to the pot.
- While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
- Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
Get the recipe!
![Avgolemono Soup](https://cdn.shopify.com/s/files/1/0865/2459/2441/files/avgolemono-soup-recipe_7671b9ee-5805-435a-bdeb-4ddc51a5e01f.jpg?v=1736268304)