There’s something magical about a warm bowl of Greek Lemon Chicken Soup (Avgolemono) that instantly wraps you in comfort. This dish is not just a meal; it’s a hug in a bowl, perfect for chilly evenings or when you’re feeling under the weather. The bright, zesty flavor of lemon combined with tender chicken and creamy egg creates a symphony of taste that dances on your palate.
Growing up, my grandmother would make this soup whenever we needed a little extra love. The aroma of simmering chicken and fresh herbs would fill the house, making it feel like home. I remember sitting at the kitchen table, eagerly waiting for that first spoonful, and feeling all my worries melt away. Now, I carry on that tradition, sharing this delightful recipe with my family and friends.
What makes Greek Lemon Chicken Soup (Avgolemono) truly special is its simplicity. With just a handful of ingredients, you can create a dish that feels both elegant and comforting. Whether you’re serving it for a family dinner or a cozy night in, this soup is sure to become a favorite in your home, just like it is in mine.
Ingredients List
1 pound boneless, skinless chicken breasts: This is the heart of the soup, providing tender meat that soaks up all the flavors.
6 cups chicken broth: Use a good quality broth for a rich base. Homemade is best, but store-bought works too.
1 medium onion, chopped: Adds depth and sweetness to the soup.
2 carrots, sliced: These bring a touch of natural sweetness and color.
2 celery stalks, sliced: Celery adds a nice crunch and aromatic flavor.
1 cup uncooked orzo pasta: This tiny pasta cooks quickly and gives the soup a hearty texture.
3 large eggs: Essential for creating the creamy Avgolemono mixture that makes this soup unique.
1/4 cup fresh lemon juice (about 2 lemons): Freshly squeezed juice brightens the soup and adds that signature tang.
Salt and pepper to taste: Essential for enhancing all the flavors in the soup.
Fresh parsley, chopped (for garnish): A sprinkle of parsley adds a pop of color and freshness when serving.
How to Prepare Greek Lemon Chicken Soup (Avgolemono)
Step 1: Cook the Chicken
Start by placing the boneless, skinless chicken breasts in a large pot with the chicken broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes. This is the perfect time to let the chicken soak up all that delicious broth flavor. After 20 minutes, check that the chicken is cooked through. Remove it from the pot and let it cool slightly. Once it’s cool enough to handle, shred the chicken into bite-sized pieces. Set it aside for later.
Step 2: Add Vegetables and Orzo
With the chicken out, it’s time to add some color and nutrition to your soup. In the same pot with the broth, toss in the chopped onion, sliced carrots, and sliced celery. Let them simmer for about 10 minutes until they’re tender. The aroma will be heavenly! After that, stir in the uncooked orzo pasta. Cook it for an additional 8-10 minutes, or until the pasta is al dente. This little pasta will soak up the flavors and add a lovely texture to your soup.
Step 3: Prepare the Avgolemono Mixture
Now comes the magic part! In a medium bowl, whisk together the eggs and fresh lemon juice until they’re well combined. This mixture is what makes Avgolemono so special. To prevent the eggs from curdling, you need to temper them. Gradually add a ladleful of the hot broth from the pot to the egg mixture while whisking constantly. This step is crucial for achieving that creamy texture without scrambling the eggs.
Step 4: Combine and Serve
Slowly pour the tempered egg mixture back into the pot, stirring gently to combine everything. Add the shredded chicken back into the soup and season with salt and pepper to taste. Be careful not to let the soup boil after adding the egg mixture, as you want it to stay creamy. Heat it through, and then serve hot, garnished with a sprinkle of fresh parsley. Enjoy the warmth and comfort of your homemade Greek Lemon Chicken Soup (Avgolemono)!
Why You’ll Love This Recipe
Quick Preparation: With just 45 minutes from start to finish, you can whip up this comforting soup in no time.
Comforting Flavors: The combination of lemon, chicken, and creamy egg creates a warm hug for your taste buds.
Healthy Ingredients: Packed with lean protein, fresh vegetables, and wholesome orzo, this soup is both nutritious and satisfying.
Versatile Dish: Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends.
Family Tradition: This recipe carries the warmth of tradition, making it a great way to create memories with loved ones.
Tips for Success
To make your Greek Lemon Chicken Soup (Avgolemono) truly shine, here are some tips I’ve gathered from my own kitchen adventures:
Use Fresh Ingredients: Fresh herbs and vegetables elevate the flavors. If possible, opt for homemade chicken broth for a richer taste.
Adjust the Lemon: The amount of lemon juice can be tailored to your taste. Start with less and add more if you prefer a tangier soup.
Perfectly Cooked Orzo: Keep an eye on the orzo while it cooks. You want it al dente, so it doesn’t become mushy in the soup.
Tempering the Eggs: This step is crucial! Whisking in the hot broth gradually helps prevent the eggs from curdling, ensuring a smooth texture.
Season to Taste: Don’t forget to taste your soup before serving. Adjust the salt and pepper to enhance the flavors just right.
Garnish Generously: A sprinkle of fresh parsley not only adds color but also a burst of freshness that complements the soup beautifully.
With these tips, you’ll be well on your way to creating a bowl of Greek Lemon Chicken Soup (Avgolemono) that warms the heart and delights the palate!
Nutritional Information
When it comes to comfort food, Greek Lemon Chicken Soup (Avgolemono) not only warms your soul but also offers a nutritious option. Here’s a breakdown of the estimated nutritional values per serving (1 cup):
Calories: 250
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 150mg
Sodium: 800mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 2g
Protein: 20g
These values are estimates and can vary based on the specific ingredients you use. Enjoy this delicious soup knowing it’s not just comforting but also packed with wholesome goodness!
FAQ Section
As you dive into making Greek Lemon Chicken Soup (Avgolemono), you might have a few questions. Here are some common queries I’ve encountered, along with my answers to help you along the way:
Can I use other types of pasta instead of orzo?
Absolutely! While orzo is traditional, you can substitute it with other small pasta shapes like ditalini or even rice if you prefer. Just keep an eye on the cooking time, as different pasta types may require adjustments.
How can I make this soup dairy-free?
If you’re looking to keep it dairy-free, simply skip the eggs in the Avgolemono mixture. Instead, you can add a splash of coconut milk or a dairy-free cream alternative for a creamy texture without the dairy.
Can I freeze Greek Lemon Chicken Soup (Avgolemono)?
Yes, you can freeze this soup! However, I recommend freezing it without the egg mixture. When you’re ready to enjoy it, thaw and reheat the soup, then add the Avgolemono mixture fresh to maintain that creamy texture.
What can I serve with this soup?
This soup pairs wonderfully with a side of crusty bread or a fresh Greek salad. You can also enjoy it with a light appetizer like stuffed grape leaves for a complete meal.
How do I store leftovers properly?
Store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, do so gently on the stove to avoid curdling the egg mixture. Enjoy your cozy bowl of Greek Lemon Chicken Soup (Avgolemono) again!
Storage & Reheating Instructions
After enjoying your delicious Greek Lemon Chicken Soup (Avgolemono), you might find yourself with some leftovers. Storing them properly ensures you can savor that comforting flavor again later!
To store your soup, let it cool to room temperature first. Then, transfer it to an airtight container. This will keep it fresh and prevent any unwanted odors from mingling in your fridge. You can store the soup in the refrigerator for up to three days.
If you want to keep it longer, consider freezing it. However, I recommend freezing the soup without the Avgolemono mixture. This way, you can maintain that creamy texture when you reheat it. Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to three months.
When you’re ready to enjoy your soup again, thaw it in the refrigerator overnight. For reheating, gently warm it on the stove over low heat. If you had frozen it, make sure to stir in the Avgolemono mixture after reheating to keep it creamy. Avoid boiling the soup after adding the eggs to prevent curdling.
With these simple storage and reheating tips, you can enjoy your Greek Lemon Chicken Soup (Avgolemono) just as much the next day as you did when it was freshly made!
Greek Lemon Chicken Soup (Avgolemono) is a comforting and bright dish that warms the soul.
Ingredients
Scale
1 pound boneless, skinless chicken breasts
6 cups chicken broth
1 medium onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 cup uncooked orzo pasta
3 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, combine the chicken breasts and chicken broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for about 20 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces and set aside.
To the same pot with the broth, add the chopped onion, sliced carrots, and sliced celery. Simmer for about 10 minutes, or until the vegetables are tender. Stir in the uncooked orzo pasta and cook for an additional 8-10 minutes, or until the pasta is al dente.
In a medium bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladleful of the hot broth from the pot to the egg mixture, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the tempered egg mixture back into the pot, stirring gently to combine. Add the shredded chicken back into the soup and season with salt and pepper to taste. Heat through without boiling. Serve hot, garnished with chopped fresh parsley.
Notes
Adjust seasoning to your preference.
Store leftovers in the refrigerator for up to 3 days.
