This Lemony Greek Chicken Soup Recipe

This Lemony Greek Chicken Soup, often known as Avgolemono, is a classic Greek dish that combines the flavors of chicken, lemon, and egg to create a creamy, tangy, and comforting soup. The base is usually a chicken broth, which is enriched with orzo or rice and then thickened and flavored with a mixture of beaten eggs and lemon juice.

Here’s a basic recipe:

Ingredients:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup orzo or rice
• 2 cups cooked, shredded chicken (preferably from a rotisserie chicken)
• 3 large eggs
• Juice of 2 lemons
• Salt and pepper, to taste
• Fresh dill or parsley, chopped (for garnish)

Instructions:

1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
2. Add Broth and Orzo: Pour in the chicken broth and bring to a boil. Add the orzo or rice and cook according to package instructions until tender.
3. Add Chicken: Stir in the cooked shredded chicken and cook for a few more minutes until heated through.
4. Prepare Egg-Lemon Mixture: In a bowl, whisk together the eggs and lemon juice.
5. Temper the Eggs: Slowly ladle about a cup of the hot broth into the egg-lemon mixture, whisking constantly to temper the eggs.
6. Combine and Thicken: Slowly stir the tempered egg-lemon mixture back into the soup, continuing to stir gently. Heat the soup over low heat, but do not boil, to allow it to thicken slightly.
7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh dill or parsley before serving.

Enjoy this soup with a side of crusty bread or a simple salad for a complete meal!