Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup (Avgolemono)

Greek Lemon Chicken Soup, known as Avgolemono, is a warm, comforting dish perfect for any occasion. With its creamy texture and zesty lemon flavor, this soup is a delightful combination that warms the heart and satisfies the palate. Made with simple ingredients, it is a popular choice in Greek cuisine and is often enjoyed on cold days or when someone is feeling under the weather.

Why Make This Recipe

You should make this recipe because it is not only delicious but also easy to prepare. It combines the flavors of chicken, lemon, and fresh vegetables, creating a wholesome meal in a bowl. Avgolemono is a fantastic way to use leftover chicken and make a hearty meal with minimal effort. Plus, it’s a great dish for family gatherings, as everyone loves a warm soup!

How to Make Greek Lemon Chicken Soup (Avgolemono)

Making Greek Lemon Chicken Soup is simple and straightforward. Just follow the easy steps below.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 3 large eggs
• 1/4 cup lemon juice
• Salt and pepper to taste
• Chopped parsley for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot; sauté until softened.
2. Pour in the chicken broth and bring to a simmer.
3. Add the cooked chicken and heat through.
4. In a separate bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
5. Gradually stir the tempered egg mixture back into the soup, ensuring it does not boil.
6. Season with salt and pepper and garnish with parsley before serving.

How to Serve Greek Lemon Chicken Soup (Avgolemono)

Serve Greek Lemon Chicken Soup hot, ladled into bowls. You can add a sprinkle of chopped parsley on top for a colorful finish. This soup pairs beautifully with crusty bread or a simple side salad, making it a complete meal.

How to Store Greek Lemon Chicken Soup (Avgolemono)

If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to leave some space in the container for the soup to expand as it freezes.

Tips to Make Greek Lemon Chicken Soup (Avgolemono)

• Make sure to temper the eggs slowly to prevent them from scrambling.
• Adjust the lemon juice amount to your taste; some like it more tart, while others may prefer a milder flavor.
• You can add other vegetables like celery or peas for added nutrition and color.

Variation

For a creamy version of Avgolemono, you can add a bit of heavy cream after tempering the eggs. This gives the soup an extra rich flavor.

FAQs

Q: Can I use store-bought rotisserie chicken for this recipe?
A: Yes, using rotisserie chicken is a great time-saver and adds delicious flavor to the soup.

Q: Is this soup gluten-free?
A: Yes, Greek Lemon Chicken Soup is naturally gluten-free since it does not contain any flour or wheat products.

Q: Can I make this soup in advance?
A: Yes, you can make it in advance, but it’s best to add the egg and lemon mixture just before serving to keep the texture smooth.

Enjoy your homemade Greek Lemon Chicken Soup and share it with family and friends!

Greek Lemon Chicken Soup (Avgolemono)

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A warm, comforting dish featuring a creamy texture and zesty lemon flavor, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 3 large eggs
• 1/4 cup lemon juice
• Salt and pepper to taste
• Chopped parsley for garnish

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot; sauté until softened.
2. Pour in the chicken broth and bring to a simmer.
3. Add the cooked chicken and heat through.
4. In a separate bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot broth to the egg mixture while whisking to temper the eggs.
5. Gradually stir the tempered egg mixture back into the soup, ensuring it does not boil.
6. Season with salt and pepper and garnish with parsley before serving.

Notes

Make sure to temper the eggs slowly to prevent them from scrambling. Adjust the lemon juice amount to your taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 2g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 150mg

Keywords: soup, Greek, Avgolemono, lemon chicken soup, comfort food