Greek Lemon Chicken Soup (Avgolemono) (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 1 medium carrot, diced
04 - 2-3 celery stalks, diced
05 - 2-3 cloves garlic, finely chopped
06 - 2 bay leaves

→ Main Components

07 - 2 chicken breasts (about 12 oz/350g total)
08 - 6 cups (1.5 liter) chicken stock
09 - ¾ cup (175g) orzo

→ Egg-Lemon Mixture

10 - 2 egg yolks
11 - Juice of 1 lemon

→ Finishing

12 - Fresh dill
13 - Salt and freshly ground black pepper to taste

# Instructions:

01 - Heat olive oil in large pot and cook onion, carrot, and celery for 8-10 minutes until softened
02 - Add garlic and cook 1 minute. Add bay leaves, chicken, and stock
03 - Bring to boil, reduce heat, cover and simmer 15 minutes. Remove chicken and bay leaves
04 - Add orzo and cook 10 minutes. Meanwhile, shred chicken and return to pot
05 - Whisk egg yolks and lemon juice. Temper with hot soup, then add to pot. Cook 5 minutes more
06 - Stir in dill, season to taste, and serve with extra dill if desired

# Notes:

01 - Traditional Greek comfort soup
02 - Temper eggs carefully to prevent curdling

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