High Fructose Corn Syrup Free Avgolemono (Greek Lemon Chicken Soup)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 lbs bone-in, skin-on chicken breasts or thighs
See allTyson Chicken Breast Boneless Skinless - 40 Oz
Perdue Perfect Portions Boneless Skinless All Natural Chicken Breasts
Simple Truth Organic Thin Sliced Chicken Breasts
Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast FilletsSimple Truth All Natural Boneless Skinless Fresh Chicken Breast
- 8 cups low-sodium chicken broth
- 1 medium yellow onion, halved
- 2 stalks celery, halved crosswise
- 3 cloves garlic, smashed
- 1 bay leaf
- 1 tsp whole black peppercorns
- 1 tsp kosher salt, plus more to taste
- ¾ cup orzo
For the avgolemono
- 3 large eggs
- ½ cup fresh lemon juice (from about 3 lemons)
For serving
- 2 tbsp fresh dill, chopped (optional)
- lemon slices, for serving (optional)
Instructions
- 1
Place the chicken, broth, onion, celery, garlic, bay leaf, peppercorns, and 1 tsp kosher salt in a large pot. Bring to a boil over high heat, then reduce to a steady simmer and cook, partially covered, until the chicken is cooked through and registers 165°F (74°C) at the thickest part not touching bone, about 25–30 minutes.
- 2
Transfer the chicken to a cutting board and let it cool enough to handle. Strain the broth through a fine-mesh strainer back into the pot, discarding the solids (onion, celery, garlic, bay leaf, and peppercorns). Return the strained broth to a simmer over medium heat.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!