Avgolemono Greek Lemon Chicken Soup
A comforting Greek lemon chicken soup with a creamy texture and vibrant flavor, perfect for chilly days or festive gatherings.
Equipment
- Large Pot
- Mixing Bowl
Ingredients
Ingredients
- 4 cups Chicken Broth Use homemade or store-bought for richer flavor.
- 1 pound Boneless, Skinless Chicken Breast Cooked until tender and shredded.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Uncooked Rice Long-grain or basmati rice works well.
- 2 large Eggs Used for the creamy Avgolemono sauce.
- Juice of 2 Large Lemons Freshly squeezed for bright flavor.
- to taste Salt and Pepper For seasoning.
- to taste Fresh Dill or Parsley Chopped for garnish.
Instructions
- 1. Prepare the chicken: Place chicken breasts in a pot with enough water to cover. Bring to a boil, then simmer for 15-20 minutes until cooked. Shred the chicken and reserve the broth.
- 2. Cook the aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- 3. Add the rice: Stir in uncooked rice, then pour in reserved chicken broth. Bring to a gentle boil, reduce heat, and simmer for 15-20 minutes until rice is tender.
- 4. Make the Avgolemono mixture: In a bowl, whisk together eggs and lemon juice until combined.
- 5. Combine the elements: Stir shredded chicken into the pot. Allow soup to cool slightly to prevent curdling when adding eggs.
- 6. Incorporate the Avgolemono: Gradually add hot broth to the egg mixture while whisking. Slowly pour back into the soup, stirring continuously.
- 7. Season and serve: Taste and season with salt and pepper. Heat gently without boiling. Ladle into bowls and garnish with fresh herbs.
Notes
For variations, consider using different proteins or grains, and adjust the lemon flavor to your preference.