Description
This traditional Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish featuring tender shredded chicken, fresh vegetables, and a creamy egg-lemon mixture that enriches the broth. It’s perfect for a light yet satisfying meal, combining wholesome ingredients with bright, fresh flavors.
Ingredients
Scale
Vegetables & Aromatics
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic, minced
- 2 strips lemon peel
- 3-4 oz baby spinach
- 2 tablespoons fresh parsley, finely chopped
- 1 tbsp fresh chopped dill
Liquids & Broth
- 6 cups chicken broth
- ¼ cup lemon juice
- 1 tbsp olive oil
Proteins & Grains
- 2 cups shredded chicken breast
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
Seasonings
- ½ tbsp dried oregano
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and lemon peel, cooking for about 5 minutes until softened but not browned. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings and Broth: Stir in dried oregano and bay leaves, then pour in the chicken broth. Bring the mixture to a boil.
- Cook Rice: Once boiling, add the dry white rice, reduce the heat to a simmer, and cook for 10 minutes until the rice is tender and has absorbed some of the broth.
- Remove Aromatics: Take out the bay leaves and lemon peel strips from the pot to avoid overpowering flavors.
- Temper the Eggs: In a separate bowl, whisk together the egg and egg yolk. Gradually add a few ladlefuls of the hot broth to the eggs while whisking continuously to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: Slowly pour the tempered egg mixture back into the pot, stirring constantly to combine it smoothly into the soup, which will thicken the broth and give it a creamy consistency.
- Add Chicken and Greens: Stir in the shredded chicken, baby spinach, fresh dill, and lemon juice. Cook until the chicken is heated through and the spinach is wilted.
- Season and Serve: Taste the soup and adjust with salt and pepper as needed. Garnish with chopped fresh parsley before serving for a burst of freshness.
Notes
- Make sure to temper the eggs properly to avoid scrambling them in the hot broth.
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- You can substitute the dry white rice with orzo pasta for a different texture.
- This soup can be served as a light main dish or an appetizer.
- Leftover soup stores well in the refrigerator for up to 3 days but may thicken; add extra broth when reheating if needed.
