Greek Lemon Chicken Soup (Print Version)
Tender chicken braised with lemon, orzo, and fresh dill in a comforting, silky broth.
# Ingredients:
Vegetables
01 -
1 medium onion, diced
02 -
1 medium carrot, diced
03 -
2-3 celery stalks, diced
04 -
2-3 garlic cloves, finely chopped
Herbs and Spices
05 -
2 bay leaves
06 -
A handful fresh dill
07 -
Salt and freshly ground black pepper to taste
Proteins
08 -
2 chicken breasts (about 12 oz / 350 g total)
09 -
2 egg yolks
Liquids and Grains
10 -
1 tablespoon olive oil
11 -
6 cups (1.5 liters) chicken stock
12 -
3/4 cup (175 g) orzo
13 -
Juice of 1 lemon
# Instructions:
01 -
Heat olive oil in a large stock pot over medium heat. Add diced onion, carrot, and celery, cooking for 8 to 10 minutes until softened.
02 -
Incorporate garlic and cook for an additional minute. Add bay leaves, chicken breasts, and chicken stock. Bring to a boil.
03 -
Reduce heat to medium-low, cover with lid, and simmer for 15 minutes until chicken is cooked through.
04 -
Remove chicken breasts and bay leaves from pot. Add orzo to the broth and cook for 10 minutes.
05 -
Shred cooked chicken with two forks and return to the pot with the orzo.
06 -
Whisk egg yolks and lemon juice in a bowl. Ladle 1-2 scoops of hot soup into the mixture to temper. Slowly stir tempered mixture back into the pot and cook for 5 minutes.
07 -
Stir in fresh dill, season with salt and pepper to taste, and serve immediately, optionally garnished with additional fresh dill.
# Notes:
01 -
Temper the egg-lemon mixture with hot broth to avoid curdling and ensure a smooth texture.