Avgolemono: Greek Lemon Chicken Soup Recipe
Avgolemono is a classic Greek lemon chicken soup featuring a comforting blend of tender chicken, aromatic vegetables, and a luscious egg-lemon broth. This hearty soup, enriched with rice and brightened by fresh lemon juice, is perfect for a cozy meal that balances rich flavors with a refreshing citrus tang.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Ingredients
Vegetables and Aromatics
- 1/2 to 1 cup finely chopped carrots
- 1/2 to 1 cup finely chopped celery
- 1/2 to 1 cup finely chopped green onions
- 2 garlic cloves, finely chopped
Soup Base
- 1 tbsp extra virgin olive oil (Private Reserve Greek olive oil recommended)
- 8 cups low-sodium chicken broth
- 2 bay leaves
- Salt and pepper, to taste
Grains and Protein
- 1 cup rice
- 2 cooked boneless chicken breast pieces, shredded (about 6 to 8 oz, rotisserie chicken works well)
Egg-Lemon Sauce
- 1/2 cup freshly-squeezed lemon juice
- 2 large eggs
Garnish
- Fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large Dutch oven or heavy pot, heat 1 tablespoon of extra virgin olive oil over medium-high heat. Add the chopped carrots, celery, and green onions and sauté briefly, tossing together to combine. Stir in the finely chopped garlic and cook for an additional minute until fragrant.
- Cook the Soup Base: Pour in the low-sodium chicken broth and add the bay leaves. Increase the heat to high until the broth reaches a rolling boil. Add the rice, season with salt and pepper, then reduce the heat to medium-low. Let the soup simmer for about 20 minutes or until the rice is tender. Stir in the shredded cooked chicken at the end to warm through.
- Prepare Avgolemono Sauce: In a medium bowl, vigorously whisk together the lemon juice and eggs. To temper the eggs and prevent curdling, slowly whisk in 2 ladlefuls of the hot broth from the soup. Once combined, gradually pour this lemon-egg mixture back into the soup pot while stirring continuously. Immediately remove the pot from heat to avoid scrambling the eggs.
- Garnish and Serve: Optionally, garnish the soup with freshly chopped parsley to add a hint of color and freshness. Serve hot alongside your favorite crusty bread and enjoy the warm, citrusy flavors of this traditional Greek dish.
Notes
- Tempering the eggs with hot broth is crucial to prevent the eggs from curdling when added to the soup.
- Using low-sodium broth allows you to better control the saltiness of the soup.
- Rotisserie chicken is a convenient option that works well for this recipe.
- Adjust lemon juice quantity to taste if you prefer a more or less tangy soup.
- Can be served as a starter or a light main course.
Find it online: http://bitezly.com/avgolemono-greek-lemon-chicken-soup-recipe/
