Description
A comforting Greek soup made with chicken, lemon, and eggs, delivering a creamy and zesty flavor that warms the soul.
Ingredients
Scale
- 1 lb boneless chicken (breast or thighs)
- 6 cups chicken or vegetable broth
- 2 large eggs
- Juice of 2 fresh lemons
- 1/4 cup fresh dill or parsley (finely chopped)
- 1/2 cup rice or orzo
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, bring chicken and enough water to cover to a simmer. Add aromatics like onion, garlic, and bay leaf.
- Cook chicken until tender (20-30 minutes), then remove and let cool before shredding.
- Strain and reserve the broth.
- In a separate bowl, whisk eggs until frothy, then gradually mix in lemon juice.
- Temper the egg mixture by slowly adding hot broth while whisking.
- Pour the tempered mixture back into the pot, stirring gently.
- Add rice or orzo and shredded chicken, simmering until cooked through. Season with salt, pepper, and fresh herbs.
- Serve immediately, garnished with herbs and lemon zest.
Notes
For a vegetarian version, substitute chicken with beans or lentils and use vegetable broth. Serve with crusty bread or Greek salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 150mg
Keywords: Greek soup, Avgolemono, comfort food, chicken soup, lemon soup