Irresistible Greek Lemon Chicken Soup (Avgolemono) Recipe

Greek Lemon Chicken Soup (Avgolemono) is like a warm hug in a bowl. Imagine the comforting aroma of simmering chicken mingling with the brightness of fresh lemon, all while silky egg yolks create a luscious texture that dances on your palate. hearty chicken noodle casserole The first spoonful feels like sunshine on a winter’s day, making you wish you had a never-ending supply of this delightful soup.

For me, this dish brings back memories of family gatherings where laughter echoed around the table and my Greek grandmother whipped up her famous Avgolemono. It was always the star of the show, served alongside crusty bread that begged to be dipped into its golden depths. This soup perfectly fits cozy nights in or festive occasions, promising an adventure for your taste buds that you won’t soon forget.

Ingredients for Greek Lemon Chicken Soup (Avgolemono)

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts are ideal; you can adjust based on how many you’ve invited over for dinner.
• Fresh Lemons: Zest and juice them for the best bright flavor; avoid those sad-looking ones at the back of your fridge.
• Eggs: Use large eggs for creaminess; they help create that signature Avgolemono texture.
• Chicken Broth: A full-bodied broth works wonders; homemade or store-bought will do just fine.
• Rice: I prefer using short-grain rice; it absorbs flavors beautifully and adds heartiness to the soup.
• Fresh Dill or Parsley: Choose one (or both!) to garnish your soup with freshness and color.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Greek Lemon Chicken Soup (Avgolemono)

Follow these simple steps to prepare this delicious dish:

Step 1: Cook the Chicken

In a large pot over medium heat, add your chicken breasts and cover them with chicken broth. Bring it to a simmer and let it cook for about 15-20 minutes until fully cooked. Once done, remove the chicken from the pot and set it aside to cool.

Step 2: Prepare the Rice

While your chicken cools down, add rice to the pot with broth. Let it simmer gently for about 10-15 minutes until tender and fluffy. You’ll want that rice ready when you bring everything together!

Step 3: Shred the Chicken

Once cooled enough to handle no one likes burnt fingers shred your chicken into bite-sized pieces using two forks or your hands if you’re feeling adventurous.

Step 4: Whisk Together Egg and Lemon

In a separate bowl, whisk together eggs and fresh lemon juice until smooth. This will create that luscious Avgolemono base we all love!

Step 5: Temper Your Egg Mixture

Take a ladleful of hot broth from your pot and slowly drizzle it into your egg-lemon mixture while whisking continuously. This step keeps your eggs from scrambling when added back into the hot soup!

Step 6: Combine Everything

Now pour that tempered mixture back into your pot with rice and remaining broth while stirring gently. Add shredded chicken back in along with some chopped dill or parsley for an aromatic finish.

Transfer to bowls and enjoy every spoonful of this tasty Greek Lemon Chicken Soup! Drizzle with more lemon juice if you’re feeling zesty!

Perfecting the Cooking Process

Sear the chicken first to develop a beautiful crust, then cook the pasta while preparing the creamy Avgolemono sauce. This sequence ensures everything is ready simultaneously, delivering perfect results without the stress of juggling multiple pots and pans. For more inspiration, check out this creamy lemon shrimp pasta recipe.

Add Your Touch

Feel free to swap out ingredients to make this dish your own! Try adding spinach for extra greens, use orzo instead of rice, or sprinkle in some fresh herbs like dill or parsley for an aromatic twist.

Storing & Reheating

To store your Greek Lemon Chicken Soup, let it cool completely before placing it in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat to maintain its creamy texture.

Sometimes I whip this up when friends come over, and their reactions are priceless! One friend even declared it “life-changing” after one bowl who knew soup could have such powers?

FAQs :

What is Greek Lemon Chicken Soup (Avgolemono)?

Greek Lemon Chicken Soup, known as Avgolemono, is a traditional Mediterranean dish that combines tender chicken, fresh lemon juice, and egg to create a creamy and tangy soup. Its base usually consists of chicken broth along with rice or orzo. The soup is both comforting and refreshing, making it perfect for any season. The unique flavor profile comes from the combination of lemon and eggs, which adds a rich texture without the need for heavy cream.

How do you make the broth for Avgolemono?

To make the broth for Greek Lemon Chicken Soup (Avgolemono), start by cooking chicken in water with aromatics like onions, garlic, and carrots. Bring it to a boil, then simmer until the chicken is tender. Strain the broth to remove solids, ensuring a clear liquid. savory garlic butter chicken You can enhance the flavor by adding herbs like dill or parsley during cooking. This homemade broth serves as the foundation for your Avgolemono, providing depth and richness to the final dish.

Can I make Greek Lemon Chicken Soup (Avgolemono) vegetarian?

Yes, you can easily adapt Greek Lemon Chicken Soup (Avgolemono) to be vegetarian by replacing chicken with vegetables such as mushrooms or zucchini. Use vegetable broth instead of chicken broth, and follow the same method for preparing the soup. To maintain the creamy texture and flavor, incorporate plant-based ingredients like almond milk or coconut cream in place of eggs. protein-packed egg salad wraps This variation allows everyone to enjoy the delicious flavors of Avgolemono while fitting different dietary preferences.

How long does Greek Lemon Chicken Soup (Avgolemono) last in the fridge?

Greek Lemon Chicken Soup (Avgolemono) can last in the refrigerator for about three to four days when stored in an airtight container. However, due to the egg content, it’s best consumed within two days for optimal freshness and taste. zesty lemon velvet cake If you want to store it longer, consider freezing it without adding eggs or lemon until you are ready to eat it. When reheating, add freshly squeezed lemon juice and whisked eggs to restore its creamy texture.

Conclusion for Greek Lemon Chicken Soup (Avgolemono) :

Greek Lemon Chicken Soup (Avgolemono) is a delightful dish that brings comfort with its vibrant flavors and creamy texture. By using fresh ingredients like chicken and lemons along with homemade broth, you create a nourishing meal perfect for any occasion. Whether enjoyed on a chilly day or served at gatherings, this soup stands out as a Mediterranean classic. With easy variations available for dietary needs, everyone can savor this beloved recipe while experiencing its rich cultural heritage. For more inspiration, check out this whipped Greek yogurt recipe.

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Greek Lemon Chicken Soup (Avgolemono)

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• Author: Clare Schmidt
• Total Time: 50 minutes
• Yield: Serves approximately 6

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Description

Greek Lemon Chicken Soup, or Avgolemono, is a comforting bowl of sunshine that combines tender chicken with the zesty brightness of fresh lemon and a creamy texture from eggs. This delightful soup is perfect for weeknight dinners or special family gatherings, offering a warm embrace with every spoonful. Its bright flavors and nourishing ingredients make it a go-to recipe for any occasion.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 2 large fresh lemons (zest and juice)
• 3 large eggs
• 6 cups chicken broth
• 1 cup short-grain rice
• 2 tbsp fresh dill or parsley (for garnish)

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Instructions

1. In a large pot over medium heat, add chicken breasts and cover with chicken broth. Simmer for 15-20 minutes until cooked through. Remove chicken and let cool.
2. Add rice to the pot with broth and simmer for 10-15 minutes until tender.
3. Shred cooled chicken into bite-sized pieces.
4. In a bowl, whisk together eggs and lemon juice until smooth.
5. Temper the egg mixture by slowly adding hot broth while whisking continuously.
6. Pour the tempered mixture back into the pot with rice and remaining broth, stir gently, then add shredded chicken and chopped herbs.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 335
• Sugar: 1g
• Sodium: 780mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 180mg