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Zesty Lemon Chicken Avgolemono is a delightful Greek dish that beautifully balances vibrant flavors and comforting textures. This traditional recipe combines tender chicken, fresh lemon juice, and a creamy egg-lemon sauce, creating a dish that is both refreshing and satisfying. Whether you're looking for a warming meal after a long day or an impressive dish to serve at your next dinner party, Avgolemono is sure to please. In this article, we will delve into the rich history and cultural significance of Avgolemono, explore its nutritional benefits, and guide you through the essential ingredients and preparation steps needed to create this culinary masterpiece.

Light Greek Lemon Chicken Soup

Discover the delightful Zesty Lemon Chicken Avgolemono, a classic Greek dish that perfectly blends flavors and textures. This comforting recipe features tender chicken, vibrant lemon juice, and a creamy egg-lemon sauce, making it great for weeknight dinners or special occasions. With its rich history and nutritional benefits, Avgolemono is loved worldwide. Follow our detailed guide to create this tasty meal and impress your family or guests with your culinary skills.
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 cup orzo pasta or rice

1 medium onion, finely chopped

2 cloves garlic, minced

2 large carrots, diced

2 stalks celery, diced

3 large eggs

Juice of 2 large lemons

Zest of 1 lemon

2 tablespoons olive oil

Salt and pepper, to taste

Fresh dill or parsley, for garnish

Instructions
 

Prepare the Chicken: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery, sautéing until they soften, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

    Cook the Chicken: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low. Simmer for about 20-25 minutes or until the chicken is cooked through.

      Add Orzo/Rice: Once the chicken is cooked, remove it from the broth and set it aside to cool slightly. Bring the broth back to a boil and add the orzo or rice. Cook according to package instructions until al dente (usually 8-10 minutes).

        Shred the Chicken: While the orzo/rice cooks, shred the chicken using two forks. Return the shredded chicken to the pot once the orzo/rice is done.

          Make the Avgolemono Mixture: In a bowl, whisk together the eggs, lemon juice, and lemon zest until smooth. Take about 1 cup of the hot broth from the pot and whisk it gradually into the egg mixture to temper the eggs (this prevents curdling).

            Combine: Slowly whisk the egg mixture back into the pot of soup. Stir well to combine and cook on low heat for another 2-3 minutes until heated through. Do not let it boil.

              Season & Serve: Taste the soup and season it with salt and pepper to your preference. Serve hot, garnished with fresh dill or parsley for a bright and fresh flavor.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings