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This dish is not just a recipe; it’s a story of tradition, passed down through generations, offering a taste of Greek hospitality and warmth. The fresh dill and the aromatic vegetables round out this exquisite soup, making it an ideal meal for any occasion, whether it’s a cozy family dinner or a comforting meal for a chilly evening. Avgolemono is a testament to the simple beauty of Greek cooking, where quality ingredients and straightforward techniques come together to create a dish that’s much more than the sum of its parts.
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
3/4 cup (175 g) orzo
Juice of 1 lemon
2 egg yolks
A handful of fresh dill
Salt and freshly ground black pepper to taste
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Directions:
In a large stock pot or Dutch oven, heat the olive oil over medium heat and sauté the onion, carrot, and celery for 8-10 minutes until softened.
Add the garlic and cook for an additional minute before introducing the bay leaves, chicken, and chicken stock.
Bring to a boil, then reduce the heat to medium-low, cover, and let simmer for 15 minutes.
Remove the chicken breasts and bay leaves, then add the orzo to the pot, cooking for another 10 minutes.
Shred the chicken with two forks and return it to the pot.
While the orzo cooks, whisk together the egg yolks and lemon juice in a bowl. Temper this mixture by slowly adding 1-2 ladles of soup, then incorporate it back into the pot and cook for 5 more minutes.
Stir in fresh dill, season with salt and pepper, and serve garnished with additional dill if desired.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes | Servings: 4
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