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Greek Lemon Chicken Soup

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This comforting Greek Lemon Chicken Soup, or Avgolemono, is a classic dish with a tangy and creamy twist. Packed with vegetables, tender chicken, and bright lemon flavor, it’s the perfect meal for cozying up on a chilly day. The soup is finished with a rich egg-lemon mixture that adds a velvety smooth texture.

Ingredients

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  • 2 tablespoons extra-virgin olive oil
  • 1 small sweet onion, diced small
  • 2 stalks celery, diced small
  • 2 medium carrots, diced small
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt (not table salt)
  • 1/8 teaspoon pepper
  • 1/2 cup Arborio rice
  • 6 cups low-sodium chicken stock
  • 1 large bay leaf
  • 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
  • 1/3 cup fresh lemon juice
  • 2 large eggs
  • 2 ½ tablespoons chopped fresh dill

Instructions

  • Warm the olive oil in a large saucepan over medium heat. Add the onion, celery, and carrots. Sauté until the vegetables are tender and the onion is translucent, about 3 minutes.
  • Add the garlic and sauté for another 20 seconds until slightly browned and fragrant. Season with salt and pepper.
  • Stir in the Arborio rice and coat it in the oil.
  • Add the chicken stock and bay leaf. Bring to a simmer, then simmer for about 10 minutes until the rice is tender.
  • Add the shredded chicken and continue to simmer gently.
  • In a medium bowl, whisk together the lemon juice and eggs until light and frothy.
  • Remove the saucepan from the heat. Slowly whisk 2 cups of the hot broth into the egg mixture, then slowly pour the egg mixture back into the soup, stirring continuously to prevent the eggs from curdling.
  • Stir in the fresh dill and adjust seasoning to taste. Ladle the soup into bowls and serve immediately.

Notes

  • When adding the egg mixture to the soup, be sure to slowly whisk in the hot broth to temper the eggs. This helps avoid curdling, ensuring a smooth and creamy texture.
  • The soup will thicken slightly as it cools. If it becomes too thick, you can add extra chicken stock or water to reach your desired consistency.
  • For a richer flavor, you can also use bone-in, skinless chicken breasts and cook them directly in the soup, shredding the meat once tender.

Nutrition

Find it online: https://deliceflash.com/greek-lemon-chicken-soup/