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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup


  • Author: adminmidou
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek dish that combines chicken, rice, and a tangy lemon-egg sauce to create a comforting and creamy soup. Perfect for cold days or any time you crave a nutritious and delicious meal.


Ingredients

Scale
  • 1 whole chicken (or 4 chicken breasts/thighs)
  • 8 cups chicken broth
  • 1 cup rice or orzo
  • 3 large eggs
  • 23 lemons, juiced
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish (optional)

Instructions

  1. Prepare the Chicken: In a large pot, add the chicken, onion, carrots, and celery. Cover with chicken broth and bring to a boil. Reduce heat and simmer until the chicken is cooked through (about 45 minutes).
  2. Shred the Chicken: Remove the chicken from the pot. Let it cool slightly, then shred the meat, discarding the bones and skin. Set aside.
  3. Cook the Rice/Orzo: Add the rice or orzo to the broth and cook until tender (about 15 minutes).
  4. Prepare Avgolemono Sauce: In a bowl, whisk the eggs until frothy. Gradually add the lemon juice while whisking. Slowly ladle in some of the hot broth into the egg mixture, whisking continuously to temper the eggs.
  5. Combine Everything: Slowly pour the egg-lemon mixture back into the pot, stirring constantly. Add the shredded chicken back to the pot and heat gently, ensuring the soup does not boil to avoid curdling.
  6. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with fresh dill or parsley if desired.

Notes

  • Temper the Eggs: This step is crucial to avoid curdling. Slowly incorporate hot broth into the eggs to gradually raise their temperature.
  • Substitutes: You can use quinoa or barley instead of rice/orzo for a different texture.
  • Storage: Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek

Nutrition

  • Calories: 250
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 22g
  • Cholesterol: 120mg