Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: PT-486591H18M35S
Total time: 30 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 lb (450g) boneless, skinless chicken breasts or thighs; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup water; 1/2 cup long-grain rice (or orzo for a different texture); 2 large eggs; 1/4 cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; Salt and pepper to taste; Fresh parsley or dill, chopped (for garnish)

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Short Description:
Greek Lemon Chicken Soup, also known as Avgolemono, is a rich, comforting soup filled with tender chicken, fluffy rice, and a creamy, lemony broth. The tangy lemon and velvety egg mixture give the soup its signature smooth texture and fresh flavor, making it a perfect dish to warm you up on a chilly day. This easy-to-make soup is both hearty and refreshing, ideal for lunch or dinner.

Why You’ll Love This Recipe

This Greek Lemon Chicken Soup is a comforting classic that combines the delicate flavors of chicken, rice, and a tangy lemon broth in a way that’s both light and hearty. The addition of egg yolks creates a rich, velvety texture that perfectly complements the freshness of the lemon, while the chicken adds substance and protein. Whether you’re feeling under the weather or just looking for something warm and satisfying, this soup is guaranteed to hit the spot. It’s easy to make, full of flavor, and will quickly become a favorite in your recipe rotation.

Ingredients

2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts or thighs
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup water
1/2 cup long-grain rice (or orzo for a different texture)
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Zest of 1 lemon
Salt and pepper to taste
Fresh parsley or dill, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts (or thighs) and cook for about 6-8 minutes per side, until golden brown and cooked through. Remove the chicken from the pot, shred it with two forks, and set aside.
Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Prepare the Broth: Pour in the chicken broth and water, bringing it to a simmer. Add the rice and cook for 10-12 minutes, or until the rice is tender.
Temper the Eggs: In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. To temper the eggs (so they don’t scramble in the hot soup), slowly add a ladleful of the hot broth into the egg mixture, whisking constantly. Gradually whisk in another 2-3 ladles of the broth until the egg mixture is warmed.
Combine and Finish: Slowly pour the tempered egg mixture into the pot with the simmering broth, stirring constantly. This will create a creamy, silky texture for the soup. Stir in the shredded chicken and season with salt and pepper to taste.
Serve: Let the soup simmer for another 2-3 minutes, ensuring everything is well combined and heated through. Serve hot, garnished with freshly chopped parsley or dill.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes

Variations

Add vegetables: You can add vegetables like carrots, celery, or spinach to the soup for extra nutrition and flavor. Just add them along with the onions and garlic to sauté.
Make it dairy-free: For a dairy-free version, simply skip the egg mixture or substitute the egg with a dairy-free cream substitute.
Use quinoa instead of rice: You can substitute the rice with quinoa for a gluten-free or higher-protein option.
Add more herbs: Fresh thyme, oregano, or basil can be added for extra Mediterranean flavor.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup tends to thicken as it sits, so you may need to add a bit of broth or water when reheating.
Reheating: Reheat on the stovetop over low heat, adding additional broth or water to reach your desired consistency. You can also reheat it in the microwave, stirring occasionally.

Greek Lemon Chicken Soup

FAQs

1. Can I use pre-cooked chicken for this recipe?

Yes, you can use rotisserie chicken or leftover cooked chicken. Just add it at the end with the rice and allow it to warm through in the soup.

2. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but it will require a longer cooking time. Be sure to cook it according to package instructions before adding it to the soup.

3. Can I freeze this soup?

Yes, this soup can be frozen for up to 2 months. However, the texture of the rice and eggs may change slightly after freezing and reheating. For best results, freeze the broth and rice separately and add the egg mixture when reheating.

4. How do I adjust the lemon flavor?

You can adjust the lemon flavor by adding more or less lemon juice and zest to suit your preference. Start with the recommended amount and taste before adding more.

5. Can I use other types of pasta instead of rice?

Yes, you can use orzo, small shells, or other pasta shapes. Just make sure to adjust the cooking time based on the type of pasta you use.

6. How do I make the soup thicker?

If you prefer a thicker soup, you can increase the amount of rice or pasta, or let the soup simmer longer to reduce and thicken.

7. Is this soup gluten-free?

Yes, this soup is gluten-free as long as you use gluten-free rice or pasta. Just be sure to check your broth for gluten if you’re making it from scratch.

8. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. The flavors will deepen as it sits. Just be sure to add extra liquid when reheating, as it may thicken.

9. Can I add spinach or other leafy greens?

Yes, adding spinach or other leafy greens is a great way to boost the nutritional value of the soup. Simply add the greens in the last few minutes of cooking so they wilt but don’t lose their color.

10. Can I use egg whites instead of whole eggs?

Yes, you can use egg whites instead of whole eggs. However, the soup may not be as creamy, and the texture may be slightly different.

Conclusion

Greek Lemon Chicken Soup is the ultimate comfort food, combining tender chicken, creamy broth, and the refreshing zing of lemon for a dish that’s both hearty and light. Whether you’re looking for a cozy meal on a cold day or a flavorful option for a weeknight dinner, this soup is sure to satisfy. Easy to make, full of flavor, and packed with nutrients, it’s a perfect addition to your soup repertoire! Enjoy it with a warm piece of crusty bread or a fresh side salad for a complete meal.