This traditional Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and creamy dish that combines simple ingredients into a zesty and savory meal. The rich, velvety texture comes from eggs whisked with lemon juice, creating a unique, tangy broth. It’s light yet hearty, with tender pieces of chicken and rice simmered in a chicken stock base. Perfect for a cozy dinner or when you’re feeling under the weather, this soup brings a burst of Mediterranean flavor with every spoonful.
Ingredients:
- 6 cups chicken broth
- 1 cup cooked chicken, shredded
- 1/2 cup uncooked white rice or orzo
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley, for garnish (optional)
Instructions:
- Cook the Rice/Orzo: In a large pot, bring the chicken broth to a boil. Add the rice or orzo, and cook until tender, about 10-15 minutes.
- Prepare the Chicken: Add the shredded cooked chicken to the broth and reduce the heat to a simmer.
- Make the Avgolemono Mixture: In a medium bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Combine: Slowly pour the egg mixture back into the soup, stirring constantly. Continue to cook over low heat, allowing the soup to thicken, but do not let it boil.
- Season and Serve: Season with salt and freshly ground black pepper. Serve hot, garnished with fresh dill or parsley if desired.
Enjoy your Greek Lemon Chicken Soup as a light main dish or appetizer!
