As you can see when I was cooking last week, I was on a Greek-kick. Yesterday, I shared my homemade tzatziki recipe and today, my favorite Greek Avgolemono soup! It’s a deliciously creamy lemon chicken soup with gluten-free orzo and NO DAIRY. To create the thickness of the broth, whisk in the egg yolks at the end— I know it may seem weird, but trust me. It makes ALL the difference in this soup! Top with fresh dill, and serve alongside tzatziki for a trip to Athens without ever leaving your home!
Greek Style Avgolemono Soup with Lemon, Chicken and GF Orzo
In the bottom of a large soup pot, heat olive oil over medium heat. Sauté your onion until almost translucent. Add in garlic and carrots and sauté until carrots begin to become tender.
Make space in the pot for the chicken breasts and sear until golden brown on both sides (about 2-3 mins each side).
Add the uncooked orzo, broth, dill, and salt and pepper. Bring to simmer and cook in a covered pot for 1 hour.
After 1 hour, remove chicken and use two forks to shred. Reserve 1 cup of the hot broth and slowly add it to your egg yolks, whisking consistently. If you add it too quickly or without whisking vigorously, the egg will scramble.
Once the egg has been tempered, add it to the soup pot, along with the shredded chicken and the juice of 2-3 lemons.
Taste and adjust seasonings as necessary. Serve with fresh dill on top and garnish with a lemon wheel.