Avgolemono is egg-lemon mixture that’s used in many traditional Greek dishes.  And this Avgolemono Lemon Chicken soup is a fragrant and satisfying soup that's simply comfort in a bowl!  It’s made with egg yolks, loads of lemon juice, veggies, and shredded chicken. It’s bursting with flavor and wonderful, fresh lemon aroma.

Oh--and did we mention it’s made in one pot and ready to eat in about 40 minutes?

Why we love these ingredients

Chicken Bone Broth not only adds some additional “oomph” to your soup. It contains more protein,  electrolytes, vitamins, and minerals than regular stock, which makes it a healthier, more gut-friendly option. 

Bone broth is also rich in Type II Collagen, a compound which is a natural source of glucosamine, chondroitin, and other health-enhancing amino acids. Your body needs plenty of collagen to support joints, skin, bones, ligaments, immune system, and even inflammation response.

Onions contain an array of antioxidants. The most powerful one is quercetin, which eases gut inflammation and strengthens your intestinal barrier. Onions are also packed with gut-friendly fiber, prebiotics, and probiotics.

Lemons contain pectin, a soluble fiber that slows the digestion of sugars and starches. In addition, the citric acid in lemons stimulates the production of gastric juices which aids digestion and eases constipation.  And the antioxidants in lemon boost immune function and protect cells from free radical damage.

Despite conventional wisdom, egg yolks don’t increase cholesterol.  In fact the Omega-3 fatty acids and lecithin in egg yolks actually reduce bad LDL cholesterol and improve heart health. Egg yolks are also rich in lutein and zeaxanthin, antioxidants that protect the eyes from age-related macular degeneration and cataracts. 

Pro tips for easy prep

Make sure you temper your eggs, otherwise you’ll end up with egg drop soup! While the pasta is cooking, whisk the egg yolks and lemon juice in a small bowl. Then pour 1 ladle of hot broth from the orzo cooking pot over the egg/lemon mixture, then add it to the pot.

Serve this Greek lemon soup with a bit of freshly cracked black pepper, some crusty warm bread and your favorite salad for a light yet satisfying meal.

Avgolemono — Greek Lemon Chicken Soup

Prep Time - 10 minutes

Cook Time - 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 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 total)
• 6 cups chicken bone broth
• 3/4 cup orzo
• Juice of 1 lemon
• 1-1/2 tsp lemon zest
• 2 egg yolks
• A handful of fresh dill
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil and butter in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened.
2. Add the garlic and cook for another minute, then add the bay leaves, chicken, and chicken stock.
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. 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.
7. Stir in the fresh dill and adjust seasoning to taste.  Garnish with lemon zest and extra dill if you like. serve immediately.