Greek Lemon Chicken Soup

Greek Lemon Chicken Soup (Avgolemono Soup) Recipe

If you’re craving a hearty, comforting soup that’s bursting with flavor, look no further than Greek Lemon Chicken Soup, also known as Avgolemono Soup. This classic Greek dish combines tender chicken, fragrant rice, and a rich, velvety broth made with eggs and lemon juice. The result is a creamy, tangy, and nourishing soup that’s perfect for any time of the year, but especially comforting on cold days or when you’re feeling under the weather.

Avgolemono soup is a beloved dish in Greek cuisine, famous for its distinctive lemony flavor and silky texture. The tangy, citrusy notes from the lemon perfectly balance the richness of the chicken and the creaminess from the egg-based broth. It’s a simple yet elegant dish that’s easy to make, healthy, and absolutely delicious. Here’s how you can make your very own Greek Lemon Chicken Soup from scratch!

Ingredients:

• 1 lb bone-in, skinless chicken breasts or thighs
• 6 cups chicken broth (preferably homemade or low-sodium)
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup long-grain white rice (or orzo for a more traditional twist)
• 3 large eggs
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 bay leaf (optional)
• Fresh dill or parsley, for garnish (optional)

Directions:

1. Cook the Chicken:

• In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
• Add the chicken broth to the pot, followed by the bay leaf (if using). Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
• Once the vegetables are tender, add the chicken breasts (or thighs) to the pot. Continue to simmer for another 20-25 minutes, or until the chicken is fully cooked through and tender. Remove the chicken from the pot and set it aside to cool.

2. Cook the Rice:

• While the chicken is simmering, add the rice to the pot with the broth and vegetables. Cook for about 10-12 minutes, or until the rice is tender. If you’re using orzo pasta instead of rice, it may take a little less time—about 8-10 minutes.
• Once the rice is done, reduce the heat to low and let the soup cool slightly while you prepare the egg-lemon mixture.

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