Greek Lemon Chicken Soup

I love this soup, also known as Avgolemono. It’s bright, refreshing, lemony, and perfect in Summer or Winter. Fresh lemon juice and zest, and herbs make this hearty soup amazing any time, even for a quick weeknight meal. I like lots of lemon, so adjust to your preference.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, finely chopped
• Zest of one lemon
• 2 bay leaves
• 12 ounces shredded chicken
• 8 cups unsalted chicken stock
• 3/4 cup orzo
• Juice of 2 lemon
• 2 egg yolks
• A handful fresh dill
• Lemon slices (optional)
• Salt and freshly ground black pepper to taste

Directions:

1. 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.
2. Add the garlic and cook for another minute, then add the bay leaves and lemon zest. 
3. Cook for a minute or two and then add the chicken and chicken stock. 
4. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
5. Take out the chicken breasts and shred them with two forks. 
6. Add the orzo to the pot and continue to cook for 10 minutes.
7. 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.
8. Stir in the fresh dill and place the lemon slices. Adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.

Options:

• Rotisserie chicken, shredded, is a great solve and reduces overall cook time. Simply add in with the chicken stock. It will add sodium, but in a pinch will work and is still far less salt than restaurant or store bought.
• I like to add sliced lemons at the end to give one last lemon blast to the soup. That, with added fresh dill, brings brightness to every bowl.

Salt Swaps:

• Using fresh chicken breasts brings added chicken flavor without adding sodium.
• Unsalted chicken stock provides the greatest flexibility in salt. It’s also far lower in salt than using other, better than great,  “boullion” bases.