Description
Hearty Greek lemon chicken soup (avgolemono) weaves Mediterranean warmth with tangy citrus notes. Creamy broth and tender chicken invite comfort while zesty lemon creates a refreshing culinary experience perfect for soothing souls.
Ingredients
Scale
Main Protein:
- 2 boneless, skinless chicken breasts
- 2 cups shredded rotisserie chicken
Soup Base:
- 6 cups chicken broth
- 2 large eggs
- 1/3 cup fresh lemon juice
Vegetables and Additional Ingredients:
- 3/4 cup orzo (or 1/2 cup rice for a gluten-free option)
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Fresh parsley or dill for garnish
- Lemon slices for serving
Instructions
- In a spacious pot, warm olive oil over medium heat. Sauté diced onions, carrots, and celery for approximately 5 minutes until they soften and become translucent. Incorporate minced garlic and cook for an additional 30 seconds, releasing its aromatic essence.
- Pour chicken broth into the pot and add raw chicken breasts. Bring the liquid to a rolling boil, then reduce heat to a gentle simmer. Cook for 20 minutes, ensuring the chicken is thoroughly cooked. Extract the chicken, shred it using two forks, and return the meat to the simmering broth.
- Introduce orzo or rice to the pot, cooking according to package recommendations. Orzo typically requires 8-10 minutes, while rice might need around 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- Create the signature egg-lemon mixture by whisking eggs in a separate bowl. Gradually incorporate fresh lemon juice while continuing to whisk. Carefully ladle one cup of hot broth into the egg mixture, whisking constantly to temper and prevent curdling.
- Lower the heat to its minimum setting. Slowly stream the tempered egg-lemon mixture back into the soup, stirring continuously. Maintain a low temperature to preserve the silky texture and prevent egg scrambling.
- Season the soup with salt and pepper, adjusting to personal taste preferences. Garnish with freshly chopped parsley or dill, and add decorative lemon slices. Serve immediately while piping hot.
Notes
- Prevent curdling by carefully tempering eggs with hot broth, whisking constantly to create a smooth, silky texture without scrambled egg chunks.
- Swap chicken for plant-based protein like tofu or chickpeas to make the soup vegetarian-friendly and maintain a protein-rich meal.
- Choose gluten-free orzo or rice alternatives like quinoa or cauliflower rice for those with dietary restrictions, ensuring everyone can enjoy this comforting soup.
- Enhance flavor depth by using homemade chicken stock or adding a splash of white wine during vegetable sautéing for a more complex taste profile.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 150 mg