Greek lemon chicken soup, or Avgolemono, is a classic dish that combines tender chicken, fresh lemon juice, and creamy egg to create a comforting bowl of goodness. It’s perfect for chilly evenings or when you’re in need of a nourishing meal. With its bright flavors and hearty ingredients, this soup is sure to become a favorite in your kitchen.
Ingredients
– 1 lb chicken breasts
– 6 cups chicken broth
– 1 cup orzo pasta
– 3 large eggs
– 1/2 cup fresh lemon juice
– Salt and pepper, to taste
– Fresh parsley, for garnish
– Lemon slices, for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving of Greek lemon chicken soup (1 cup) contains approximately 320 calories, 25g protein, 8g carbohydrates, and 5g fat. This is for one person.
Step-by-Step Cooking Process
1. In a large pot, bring chicken broth to a boil. 2. Add chicken breasts and cook until fully done, about 20 minutes. 3. Remove the chicken and let it cool. 4. Add orzo pasta to the broth and cook for 8-10 minutes until tender. 5. While pasta cooks, shred the cooled chicken into bite-sized pieces. 6. In a bowl, whisk together eggs and lemon juice until frothy. 7. Temper the egg mixture by slowly adding a ladle of hot broth, whisking constantly. 8. Gradually stir the tempered egg mixture back into the pot. 9. Return shredded chicken to the pot and heat through. 10. Season with salt and pepper to taste. 
Alternative Ingredients
If you’re looking for alternatives, you can use quinoa or rice instead of orzo for a gluten-free option. Additionally, rotisserie chicken can save time, and vegetable broth can be used for a vegetarian version.
Serving and Pairings
Serve the soup hot, garnished with fresh parsley and lemon slices. It pairs wonderfully with crusty bread or a light Greek salad for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove over medium heat. Note that the soup can be frozen, but the creaminess may change upon thawing.
Cooking Mistakes
- Don’t boil the soup after adding the egg mixture to prevent curdling.
- Ensure the chicken is fully cooked before shredding.
- Avoid overcooking the orzo; it should remain al dente.
- Use fresh lemon juice for the best flavor.
- Season gradually to avoid over-salting.
- Whisk eggs thoroughly to ensure a smooth texture.
- Let the chicken cool before shredding for easier handling.
Helpful Tips
- Use a meat thermometer to check chicken doneness.
- For added flavor, sauté onions and garlic before adding broth.
- Experiment with herbs like dill or thyme for extra aroma.
- Garnish with lemon zest for a vibrant finish.
FAQs
Can I make Greek lemon chicken soup ahead of time?
Yes, you can make it ahead of time. Just prepare the soup and store it in the refrigerator. Reheat it gently before serving.
Is Greek lemon chicken soup healthy?
Absolutely! It’s packed with protein from the chicken and nutrients from the broth, making it a wholesome meal option.
Can I use leftover chicken for this soup?
Yes, using leftover or rotisserie chicken is a great time-saver and adds flavor to the soup.
What if I don’t have orzo pasta?
You can substitute orzo with rice or quinoa, adjusting cooking times as needed.
Is it possible to make this soup vegetarian?
Yes, by using vegetable broth and omitting the chicken, you can create a delicious vegetarian version.
Conclusion
Greek lemon chicken soup is a comforting dish that brings warmth and flavor to any table. With its simple ingredients and easy preparation, it’s perfect for both casual dinners and special occasions. Enjoy a bowl with family and friends for a delightful culinary experience.
Greek Lemon Chicken Soup
Ingredients
- 1 lb chicken breasts
- 6 cups chicken broth
- 1 cup orzo pasta
- 3 large eggs
- 1/2 cup fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon slices for serving
Instructions
- In a large pot, bring chicken broth to a boil.
- Add chicken breasts and cook until fully done, about 20 minutes.
- Remove the chicken and let it cool.
- Add orzo pasta to the broth and cook for 8-10 minutes until tender.
- While pasta cooks, shred the cooled chicken into bite-sized pieces.
- In a bowl, whisk together eggs and lemon juice until frothy.
- Temper the egg mixture by slowly adding a ladle of hot broth, whisking constantly.
- Gradually stir the tempered egg mixture back into the pot.
- Return shredded chicken to the pot and heat through.
- Season with salt and pepper to taste.
Nutrition
