Why Make This Recipe
Greek Lemon Chicken Soup, also known as Avgolemono, is a warm and comforting dish that is perfect for any season. This soup is not only delicious but also nourishing, packed with proteins from the chicken, vitamins from the vegetables, and a delightful tang from the fresh lemon juice. It is a great way to use leftover chicken or to warm up on a chilly day. Its zesty flavor and creamy texture can uplift anyone’s mood!
How to Make Greek Lemon Chicken Soup
Ingredients
- 1 lb chicken breasts
- 8 cups chicken broth
- 1 cup orzo or rice
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large pot, sautรฉ onion, garlic, carrots, and celery until softened.
- Add chicken and broth to the pot; bring to a boil.
- Stir in orzo or rice and let it simmer until cooked through.
- In a bowl, whisk the eggs and lemon juice until smooth.
- Gradually add some hot broth to the egg mixture to temper it, then slowly stir it back into the pot.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley.
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How to Serve Greek Lemon Chicken Soup
Serve the soup hot in bowls. You can add a sprinkle of fresh parsley on top for a pop of color. Pair it with crusty bread or a simple salad for a complete meal. This soup can also be served as a starter before the main course.
How to Store Greek Lemon Chicken Soup
To store the soup, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, make sure to leave out the eggs when preparing and add them only when you reheat the soup. It can be frozen for about 2-3 months.
Tips to Make Greek Lemon Chicken Soup
- Use homemade chicken broth for a richer flavor.
- Choose fresh, high-quality lemons for the best taste.
- Make sure to temper the eggs properly to prevent them from curdling.
- You can add other vegetables like spinach or peas to enhance the nutrition.
Variation
You can customize the soup by using different types of pasta instead of orzo or rice. Adding herbs like dill or thyme can also enhance the flavors.
FAQs
1. Can I use leftover chicken for this recipe?
Yes, using leftover chicken is a great way to save time and add flavor.
2. Is there a vegetarian version of this soup?
Yes, you can replace chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
3. Can I make this soup in advance?
Yes, you can prepare the soup in advance and store it in the fridge for a few days or freeze it for later use. Just remember to add the eggs when reheating.
Greek Lemon Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A warm and comforting Greek soup made with chicken, orzo, and a zesty lemon flavor.
Ingredients
- 1 lb chicken breasts
- 8 cups chicken broth
- 1 cup orzo or rice
- 3 large eggs
- 1/2 cup fresh lemon juice
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sautรฉ onion, garlic, carrots, and celery until softened.
- Add chicken and broth to the pot; bring to a boil.
- Stir in orzo or rice and let it simmer until cooked through.
- In a bowl, whisk the eggs and lemon juice until smooth.
- Gradually add some hot broth to the egg mixture to temper it, then slowly stir it back into the pot.
- Adjust seasoning with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
Use homemade chicken broth for a richer flavor. Temper the eggs properly to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
