A Nourishing, Cozy, and Satisfying Meal
Greek Lemon Chicken Soup, or Avgolemono, is a comforting and wholesome dish with a rich history in Greek cuisine. This hearty soup combines tender, shredded chicken, delicate rice (or orzo), and a velvety egg-lemon broth that creates a creamy texture without the need for cream. Perfect for cold days, it offers a soothing balance of flavors and is as nourishing as it is delicious. The citrusy tang from fresh lemon juice adds a refreshing brightness to the rich, savory broth, while the egg yolks provide a velvety smooth finish. This dish is a great way to enjoy a cozy meal with a burst of flavor that feels both refreshing and indulgent.
What Makes Avgolemono Special?
Avgolemono is much more than just a simple chicken soup. It’s a unique blend of flavors and textures, where the velvety egg-lemon mixture is combined with a savory base of chicken, vegetables, and broth. The rice adds heartiness, making it a filling meal, while the lemon offers a refreshing contrast to the rich broth. Whether you’re feeling under the weather or simply in the mood for a satisfying dish, Avgolemono is sure to warm both the body and the soul.
Ingredients
To make this authentic Greek Lemon Chicken Soup, gather the following ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 2 bay leaves
- 8 cups low-sodium chicken broth
- 1 cup uncooked rice (or orzo pasta), rinsed
- 2 cups cooked chicken, shredded
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish
Instructions
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrots. Cook, stirring frequently, for about 8-10 minutes or until the vegetables are softened.
- Stir in the minced garlic and bay leaves and cook for an additional 30 seconds.
- Slowly pour in the chicken broth and bring it to a boil. Add the rice (or orzo pasta) to the pot, stirring well to incorporate. Reduce the heat and let the mixture simmer for 20-30 minutes, or until the rice is tender.
- Add the shredded cooked chicken to the soup, stirring until it is heated through.
- In a medium bowl, whisk the egg yolks until light and frothy. Gradually add the freshly squeezed lemon juice, continuing to whisk to combine.
- Carefully ladle about 2 cups of the hot broth from the soup pot into the egg-lemon mixture, pouring it in slowly while whisking constantly. This step is important to temper the eggs, preventing them from curdling when added to the hot soup.
- Remove the bay leaves from the soup and turn off the heat. Gently pour the tempered egg-lemon mixture into the soup while stirring gently to combine. Continue stirring until the soup thickens slightly.
- Taste the soup and adjust seasoning with salt and freshly ground black pepper.
- Ladle the soup into bowls and garnish with fresh dill or parsley. Serve hot and enjoy!
Why You’ll Love This Soup:
This Greek Lemon Chicken Soup is not only packed with nutrients but also bursting with flavor. It’s a delicious and light yet hearty meal that’s perfect for any occasion, whether you’re craving comfort food or seeking a nourishing dish to warm you up. The fresh lemon and smooth egg yolk blend together to create a soup that feels indulgent without being heavy. Plus, it’s a great way to use leftover chicken, making it an easy and quick meal to prepare. The combination of fresh vegetables, tender chicken, and creamy broth is sure to make this dish a family favorite.
