Greek Lemon Chicken Soup (Avgolemono) 🍋🍗✨

“A creamy, comforting Greek soup made with tender chicken, rice, and a luscious lemon-egg broth. Perfect for a cozy meal or to fight off a cold!”

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 6 cups chicken broth
• 1 cup cooked shredded chicken (rotisserie chicken works great)
• 1/2 cup uncooked rice (or orzo pasta)
• 2 large eggs
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• Salt and black pepper, to taste
• Fresh parsley or dill, chopped, for garnish

Instructions

Step 1: Sauté the Vegetables

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.

Step 2: Cook the Rice

1. Pour in the chicken broth and bring to a gentle boil.
2. Add the rice (or orzo) and cook for 15–20 minutes until tender.

Step 3: Add the Chicken

1. Stir in the cooked shredded chicken and let it simmer for a few minutes to heat through.

Step 4: Prepare the Lemon-Egg Mixture

1. In a medium bowl, whisk together the eggs and lemon juice until well combined.
2. Slowly ladle about 1 cup of hot broth from the pot into the egg-lemon mixture, whisking constantly to temper the eggs.

Step 5: Add the Lemon-Egg Mixture to the Soup

1. Reduce the heat to low and slowly stir the lemon-egg mixture back into the soup pot.
2. Do not boil after adding the eggs, as this can cause curdling.

Step 6: Season and Serve

1. Season the soup with salt and pepper to taste.
2. Garnish with chopped parsley or dill and serve hot with crusty bread.

Why You’ll Love This Recipe

• Rich and Creamy: The lemon-egg mixture creates a velvety texture without cream.
• Light Yet Comforting: A perfect balance of hearty and refreshing flavors.
• Easy to Make: Simple ingredients and straightforward steps for a quick meal.

Pro Tips

1. Make It Gluten-Free: Use a gluten-free grain like quinoa or omit the rice/orzo.
2. Add Veggies: Toss in spinach or kale during the last few minutes for added nutrients.
3. Leftovers: Store in the fridge for up to 3 days, but note that the rice will continue to absorb the broth. Add more broth when reheating if needed.

This Greek Lemon Chicken Soup is a bright and comforting dish that’s perfect for any time of the year. Each spoonful is bursting with flavor, warmth, and a touch of zesty lemon! 🍋🍗✨