Greek Lemon Chicken Soup (Avgolemono)

$- 1 pound chicken breast, boneless and skinless This meat gives the soup its rich flavor. It cooks well and shreds easily. - 6 cups chicken broth Use good-quality broth for the best taste. It adds depth to the soup. - 1 cup orzo pasta This small pasta cooks quickly and absorbs the broth. It makes the soup hearty. - 3 large eggs Eggs give the soup a creamy texture. They help thicken the broth when mixed. - 1/3 cup fresh lemon juice (about 2-3 lemons) Fresh lemon juice adds bright flavor and zest. It balances the richness of the chicken. - Zest of 1 lemon The zest enhances the lemon flavor in the soup. It adds a burst of freshness. - 1 medium onion, finely chopped Onion adds sweetness when sautéed. It forms the base of the soup's flavor. - 2 cloves garlic, minced Garlic adds a nice aroma and depth. It pairs well with the lemon and chicken. - 2 tablespoons olive oil Olive oil is used for sautéing. It adds a rich, fruity taste to the soup. - Salt and pepper to taste Seasoning is key to bringing out all flavors. Add as needed for balance. - Fresh dill or parsley for garnish These herbs add freshness and color. They make the soup look appealing. This simple list gives you all you need for Greek Lemon Chicken Soup. Each ingredient plays a role in making the dish comforting and delicious. {{ingredient_image_1}} 1. Start by chopping one medium onion. Aim for small pieces so they cook well. 2. Next, mince two cloves of garlic. This adds great flavor to your soup. 3. Take one pound of cooked chicken breast. Shred it into bite-sized pieces. 4. In a bowl, whisk together three large eggs, 1/3 cup of fresh lemon juice, and the zest of one lemon. Mix until smooth. 1. In a large pot, heat two tablespoons of olive oil over medium heat. 2. Add the chopped onion and sauté for about five minutes. Wait until it turns translucent. 3. Add the minced garlic and cook for one more minute. You want it to smell great. 4. Pour in six cups of chicken broth and bring it to a gentle boil. 5. Add the chicken breasts to the pot. Let the chicken simmer for about 15 to 20 minutes. It should be fully cooked. 6. Remove the chicken and set it aside to cool. Once it's cool, shred it again if needed. 7. Stir in one cup of orzo pasta. Cook according to the package instructions, about 8 to 10 minutes, until it's al dente. 8. While the orzo cooks, temper the egg mixture. Slowly add a ladle of the hot broth to the egg mix while whisking. This helps keep the eggs from scrambling. 9. Slowly pour the tempered egg mixture back into the pot. Stir as you pour to keep it creamy. 10. Season with salt and pepper to taste. Make sure everything is mixed well. 11. Serve hot, and garnish with fresh dill or parsley for a bright finish. To get the best texture in your Avgolemono, focus on two key steps. First, use the proper egg tempering technique. This helps avoid scrambled eggs in your soup. Start by whisking the eggs with lemon juice and zest in a bowl. Before adding this mix to the soup, take a ladle of hot broth and slowly whisk it into the egg mixture. This step warms the eggs gradually. Then, pour the tempered mixture back into the pot while stirring. This gives you that creamy, smooth texture you want. Next, make sure the orzo is cooked al dente. You don’t want it mushy. Follow the package instructions and check it a minute or two early. It should still have a slight bite to it. This keeps the pasta from soaking up too much broth, which can make the soup thick and less enjoyable. Adjusting the seasoning is a great way to make the soup just right for your taste. After you finish cooking, taste the soup and add salt and pepper as needed. Sometimes, a little extra lemon juice can brighten the flavors even more. Feel free to experiment until you find that perfect balance. When serving your Avgolemono, garnishes can really elevate the dish. Fresh dill or parsley adds color and a nice herbal touch. You can sprinkle it on top just before serving. If you want to go a step further, add a lemon wedge on the side. It looks pretty and lets guests add more lemon to their bowls if they like. Pro Tips Use Fresh Ingredients: Opt for fresh lemons and herbs to enhance the flavor of your Avgolemono soup. Control the Temperature: Always temper the egg mixture with hot broth gradually to prevent scrambling. Customize Your Protein: Feel free to substitute chicken with turkey or even tofu for a vegetarian version. Garnish for Flavor: Fresh dill or parsley not only adds color but also a burst of flavor to your soup. {{image_2}} You can change the pasta in this dish. While orzo is common, you can use small shells or rice. Each option brings a new taste and texture. If you want a twist, try gluten-free pasta. It cooks the same way as regular pasta. For a lighter soup, consider low-sodium broth. This choice allows you to control salt levels. You can also make your own broth from scratch. Just boil chicken bones with herbs and veggies. It takes time, but the flavor is worth it! If you need a gluten-free version, use gluten-free pasta. You can also use rice or quinoa as a substitute. Just watch the cooking time, as it may differ. For a vegetarian or vegan option, skip the chicken. Use vegetable broth instead. You can add chickpeas for protein and texture. Tofu is another great choice for added protein. Just make sure to cook it right for the best flavor! To keep your Greek lemon chicken soup fresh, store it correctly. First, let the soup cool down. Then, pour it into an airtight container. It is best to refrigerate the soup within two hours of cooking. In the fridge, your soup will stay good for about 3 to 4 days. If you have leftovers, consider freezing them. For this, use a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. Your Avgolemono will last for about 2 to 3 months in the freezer. When ready to eat, just thaw it in the fridge overnight. When it’s time to enjoy your soup again, reheating it is simple. The best method is to use a pot on the stove. Heat it on low to medium heat, stirring often. This helps it warm evenly. If you prefer the microwave, heat it in short bursts, stirring in between. To avoid soggy orzo, you can cook fresh orzo separately. Add it to your bowl when serving. If the orzo is already in the soup, just be careful not to overheat it. Stir gently to keep the texture just right. Enjoy your comforting bowl of Avgolemono! What is Avgolemono and its origins? Avgolemono is a Greek soup that combines chicken, lemon, and eggs. Its name means "egg-lemon" in Greek. This dish has roots in ancient Greek cuisine. People enjoy it for its bright flavor and creamy texture. It’s a warm hug in a bowl. How can I adjust the soup for dietary restrictions? You can make Avgolemono gluten-free by using rice instead of orzo. For dairy-free needs, omit the eggs and use plant-based broth. If you're vegan, replace chicken with chickpeas or tofu. Adjust the lemon juice to keep the flavor lively. Can I use rotisserie chicken? Yes, rotisserie chicken works great! It saves time and adds flavor. Just shred the chicken before adding it to the pot. This method makes the soup quick and easy. How long does the soup last in the fridge? Avgolemono can last for about 3-4 days in the fridge. Store it in an airtight container. Reheat gently on the stove to keep the texture nice. Avoid boiling, as it can curdle the eggs. This blog post covers how to make Avgolemono soup. We listed all the ingredients, from chicken to herbs. I shared clear, step-by-step instructions to prepare and cook your soup. You learned tips to ensure the right texture and flavors. We discussed variations and substitutions for dietary needs. Lastly, effective storage and reheating methods were covered. With these insights, you can create a delicious dish that fits your taste. Enjoy making Avgolemono and feel free to experiment!$

Greek Lemon Chicken Soup (Avgolemono)

A creamy and tangy soup made with chicken, orzo, and a lemon-egg mixture.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Greek

Servings 4

Calories 300 kcal

Ingredients

1 pound chicken breast, boneless and skinless
6 cups chicken broth
1 cup orzo pasta
3 large eggs
1 third cup fresh lemon juice (about 2-3 lemons)
1 zest of 1 lemon
1 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
to taste salt and pepper
for garnish fresh dill or parsley

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Add minced garlic and continue to sauté for another minute until fragrant.
Pour in the chicken broth and bring to a gentle boil.
Add the chicken breasts to the pot and simmer for about 15-20 minutes until the chicken is cooked through. Remove the chicken and set aside to cool.
Once cooled, shred the chicken into bite-sized pieces and return it to the pot.
Stir in the orzo pasta and let it cook in the broth according to the package instructions, usually about 8-10 minutes, until al dente.
Meanwhile, in a separate bowl, whisk together the eggs, lemon juice, and lemon zest until smooth.
To temper the egg mixture and prevent it from scrambling, gradually add a ladle of hot broth to the egg mixture while whisking continuously.
Slowly pour the tempered egg mixture back into the pot, stirring while you add it to ensure a creamy texture.
Season with salt and pepper to taste and stir until well combined.
Serve hot, garnished with fresh dill or parsley.

Notes

Garnish with fresh dill or parsley for added flavor.

Keyword Avgolemono, chicken, lemon, orzo, soup