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Greek Lemon Chicken Soup

Authentic Greek Lemon Chicken Soup: 12 Amazing Tips

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  • Author: Anna
  • Total Time: 45-50 minutes
  • Yield: Approximately 6 servings 1x
  • Diet: Vegetarian

Description

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish. This recipe combines tender chicken, vegetables, and orzo in a rich chicken broth, finished with a creamy egg-lemon mixture. It’s a hearty and nourishing soup perfect for any occasion.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast
  • 6 cups chicken broth
  • 1 cup uncooked orzo pasta or rice
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 3 large eggs
  • 1/4 cup fresh lemon juice (approximately 2 lemons)
  • 1 teaspoon lemon zest
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh parsley or dill, for garnish

Instructions

  1. Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breast and sear until golden brown on both sides. Remove and set aside.
  2. Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  3. Add Garlic and Spices: Stir in the minced garlic, dried oregano, salt, and pepper. Cook for an additional minute, until fragrant.
  4. Create the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken breast to the pot.
  5. Cook the Chicken: Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes until the chicken is cooked through.
  6. Remove Chicken and Shred: Take out the chicken breast. Shred it using two forks and set aside.
  7. Cook Orzo/Pasta: Add the uncooked orzo or rice to the pot and cook according to package instructions until al dente.
  8. Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs, lemon juice, and lemon zest until light and frothy.
  9. Temper the Mixture: Slowly ladle a few cups of the hot broth into the egg mixture, whisking vigorously. This step prevents the eggs from scrambling.
  10. Combine: Gradually stir the tempered egg mixture back into the soup. Return the shredded chicken and mix well.
  11. Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
  12. Serve: Ladle the soup into bowls and garnish with fresh parsley or dill.

Notes

  • For a gluten-free version, substitute orzo with gluten-free pasta or grains.
  • To make it vegetarian, use vegetable broth and replace chicken with chickpeas or other vegetables.
  • The soup is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Use fresh ingredients for the best flavor and nutrition.
  • Adjust the amount of lemon juice and zest to your preference.
  • Consider adding fresh spinach towards the end of cooking for extra nutrients and color.
  • A splash of white wine can add complexity to the broth.
  • Prep Time: 15-20 minutes
  • Cook Time: 25-30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 320 kcal
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 7g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: 25g
  • Cholesterol: N/A

Find it online: https://chroka.com/greek-lemon-chicken-soup/