Description
A comforting and bright Greek lemon chicken soup featuring tender chicken, fresh lemon, and a silky broth made with the traditional avgolemono technique. Perfect for a nourishing meal that’s easy to prepare.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts or thighs
- 6 cups (1.4 liters) chicken broth, low-sodium preferred
- 2 large eggs
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup (100g) Arborio rice or orzo
- 2 cloves garlic, minced
- 1 small onion (about 100g), finely chopped
- 2 tablespoons (30ml) extra virgin olive oil
- 2 tablespoons fresh dill or parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook for about 4 minutes until translucent and sweet-smelling.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add chicken pieces to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 15 minutes until chicken is cooked through and tender.
- Remove chicken to shred with two forks if desired, then return shredded chicken to the pot.
- Stir in Arborio rice or orzo and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking. Rice should be tender but not mushy.
- While rice cooks, whisk eggs and lemon juice together in a medium bowl until smooth and frothy.
- Temper the eggs by slowly ladling about 1 cup of hot broth into the egg mixture while whisking constantly.
- Pour the tempered egg-lemon mixture slowly back into the pot, stirring constantly. Remove from heat immediately to avoid curdling.
- Stir in fresh dill or parsley, season with salt and black pepper to taste, and give a final stir.
- Ladle soup into bowls and garnish with extra dill or a lemon wedge if desired. Serve hot.
Notes
[‘Do not rush the tempering step to avoid scrambling the eggs and curdling the soup.’, ‘Use fresh lemon juice and zest for the best flavor.’, ‘Keep broth at a gentle simmer to avoid tough chicken and overcooked rice.’, ‘Rice gives a creamier texture, while orzo is lighter and more delicate.’, ‘Add vegetables like carrots, celery, or spinach for variety and heartiness.’, ‘Leftovers reheat well on the stove with a splash of broth or water; avoid microwaving without adding liquid.’, ‘Freezing is not recommended as the egg-lemon sauce can separate and become grainy.’]
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 250
- Sodium: 450
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 25
Keywords: Greek lemon chicken soup, avgolemono soup, lemon chicken soup, easy chicken soup, homemade soup, comforting soup, healthy soup