Description
This traditional Greek Lemon Soup, or Avgolemono, is a comforting and flavorful dish made with tender chicken, rice, fresh vegetables, and a tangy lemon-egg sauce. It is a hearty yet light soup perfect for a nourishing meal any day of the year.
Ingredients
Scale
Base Soup Ingredients
- 10 cups water or unsalted vegetable broth
- 1 yellow onion, whole and peeled
- 4 garlic cloves, whole and peeled
- 2 celery ribs, washed and cut in half
- 1 carrot, peeled and whole
- 1 tablespoon salt, to taste
- 2 chicken breasts or thighs
- ½ cup rice or orzo
Avgolemono Sauce
- 2 egg yolks
- Zest and juice of one lemon
- Freshly chopped parsley, for garnish
Instructions
- Prepare the broth: In a large pot, combine the water or unsalted vegetable broth with the whole peeled onion, garlic cloves, celery ribs, carrot, and salt. Bring to a boil, then reduce the heat and let it simmer to infuse the flavors for about 30 minutes.
- Add the chicken: Add the chicken breasts or thighs to the pot and continue simmering for 20-25 minutes until the chicken is cooked through and tender.
- Cook the rice: Remove the chicken from the broth and add the rice or orzo to the simmering broth. Cook until the grains are tender, about 15 minutes. Then shred the chicken into bite-sized pieces and set aside.
- Prepare the Avgolemono sauce: In a separate bowl, whisk together the egg yolks, lemon zest, and lemon juice until smooth and slightly frothy.
- Temper the eggs: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking vigorously to prevent the eggs from curdling. Gradually pour this mixture back into the pot with the rest of the soup, stirring constantly to combine.
- Combine and heat through: Add the shredded chicken back into the pot and gently warm the soup over low heat for a few minutes. Do not boil, as it may cause the eggs to curdle.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley for a bright, fresh finish.
Notes
- You can substitute orzo for rice for a different texture.
- Use unsalted broth to control the saltiness of the soup.
- If you prefer a thicker soup, increase the rice to ¾ cup.
- Be careful when adding the egg mixture back to avoid scrambling the eggs by tempering properly.
- This soup can be stored in the refrigerator for up to 3 days but is best enjoyed fresh.
Keywords: Greek lemon soup, avgolemono, chicken soup, Greek cuisine, lemon egg soup, healthy soup