Light Greek Lemon Chicken Soup

Lemony Delight: Greek Chicken Soup is a vibrant, comforting dish that embodies the essence of Mediterranean cuisine. Known in Greece as "Avgolemono," this traditional soup combines tender chicken, aromatic herbs, and the refreshing zest of lemon to create a meal that is both hearty and refreshing. The combination of flavors and textures makes this soup an ideal choice for any occasion, whether it's a cozy family dinner, a festive gathering, or a remedy for a cold winter day.

Discover the comforting essence of Mediterranean cuisine with Lemony Delight: Greek Chicken Soup, also known as Avgolemono. This vibrant dish features tender chicken, aromatic herbs, and the refreshing zing of lemon, making it perfect for cozy dinners or festive gatherings. In this article, learn about the essential ingredients, step-by-step cooking techniques, and tips for creating a nourishing soup that satisfies both body and soul. Explore its rich cultural significance and try variations to suit your dietary preferences. Enjoy the heartwarming experience of this classic Greek recipe!

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Ingredients

1 lb boneless, skinless chicken breasts

4 cups low-sodium chicken broth

1 medium onion, finely chopped

2 garlic cloves, minced

2 large carrots, diced

1 stalk celery, diced

1 cup uncooked orzo pasta (or quinoa for a gluten-free option)

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

1 teaspoon dried oregano

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon zest (for garnish)

Instructions

Poach the Chicken: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side until browned. Remove chicken from the pot and set aside to cool.

Sauté Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened. Add the minced garlic and sauté for another minute until fragrant.

Add Broth and Orzo: Pour in the chicken broth and bring to a boil. Once boiling, add the uncooked orzo pasta. Reduce the heat to a simmer and let it cook for 10 minutes until the orzo is tender.

Shred the Chicken: While the orzo is cooking, shred the cooled chicken breasts into bite-sized pieces using two forks.

Make the Egg-Lemon Mixture: In a medium bowl, whisk together the eggs, lemon juice, and dried oregano until well combined.

Tempering the Egg Mixture: To prevent the eggs from scrambling, slowly ladle about 1 cup of hot broth from the pot into the egg-lemon mixture while whisking constantly.

Combine Everything: Gradually pour the tempered egg mixture back into the pot, stirring gently to combine. Add the shredded chicken to the pot. Allow the soup to cook for an additional 2-3 minutes to thicken slightly. Season with salt and pepper to taste.

Garnish & Serve: Serve the soup warm, garnished with fresh parsley and a sprinkle of lemon zest for added brightness.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-6