Pregnancy Friendly Avgolemono (Greek Lemon Chicken Soup)

Total time55 min

Prep time15 min

Cook time40 min

Pregnancy Friendly Avgolemono (Greek Lemon Chicken Soup)

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Ingredients

6 servings

2 lbs bone-in, skin-on chicken breasts or thighs
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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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.

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