Greek chicken soup with orzo, grape leaves, and lemon
30 – 40 Minutes
This soup is a mash-up of two of Greece’s most loved dishes: avgolemono, a chicken-egg-lemon soup, and dolmades, stuffed grape leaves. We left out the egg, leaving a bright, lemony broth. Then we added briny, chopped grape leaves and orzo, making this a satisfying, one-pot meal.
- 3 grape leaves
- Two 6-ounce boneless skinless chicken breasts
- 1 to 2 shallots
- Peeled fresh garlic
- Fresh mint
- Fresh dill
- 1 lemon
- Soup spice blend (allspice - cinnamon)
- ½ cup orzo
- ½ cup diced tomatoes
- 1 cup chicken stock
Soak the grape leaves
- Rinse the grape leaves under cold water.
Cook the chicken
Prep the vegetables
- Peel and thinly slice the shallot.
- Finely chop enough garlic to measure 1½ teaspoons.
- Remove the grape leaves from the soaking water. Remove any coarse stems; coarsely chop the leaves.
- Strip the mint and dill leaves from their stems; coarsely chop the leaves.
- Juice the lemon.
Make the soup
Bring to a boil, reduce to a simmer, and cook until the orzo is just tender, 6 to 8 minutes, adding more reserved poaching liquid as needed if the soup seems too thick. While the soup cooks, shred the chicken.
Finish the soup
- Using a fork or your hands, shred the chicken.
Nutrition per serving: Calories: 600, Protein: 49 g, Total Fat: 19 g, Monounsaturated Fat: 12 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3,5 g, Cholesterol: 100 mg, Carbohydrates: 57 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 380 mg