Bright, Creamy, Delicious: This Greek Lemon Chicken Soup
Cozy Up with a Bowl of Authentic Greek Lemon Chicken Soup (Avgolemono)
Is there anything more comforting than a warm bowl of soup on a chilly day? Today, we’re diving into the world of Greek cuisine with a recipe for Avgolemono – a classic Greek Lemon Chicken Soup that’s both incredibly flavorful and surprisingly easy to make. This isn’t just soup; it’s a hug in a bowl!
Avgolemono, meaning “egg-lemon” in Greek, gets its signature creamy texture and bright, tangy flavor from a unique emulsion of eggs and lemon juice whisked into hot broth. Don’t let the technique intimidate you – it’s simpler than it sounds, and the result is so worth it.
What makes this Avgolemono special?
- Bright & Zesty: The lemon juice cuts through the richness of the chicken and broth, creating a perfectly balanced flavor profile.
- Silky Smooth Texture: The egg-lemon emulsion creates a luxuriously creamy texture without using any cream!
- Comfort Food Classic: This soup is a staple in Greek households for a reason – it’s incredibly comforting and nourishing.
- Easy to Customize: Feel free to add other vegetables like potatoes or spinach to make it your own.
Tips for the Perfect Avgolemono:
- Tempering is Key: Slowly whisking the hot broth into the egg-lemon mixture is crucial to prevent the eggs from scrambling. Take your time and add the broth gradually.
- Don’t Boil: Once you add the egg-lemon mixture to the soup, avoid bringing it to a boil. Gentle simmering is all you need.
- Fresh Lemon Juice: Using fresh lemon juice is essential for the best flavor. Bottled juice just won’t cut it.
Frequently Asked Questions:
- What does Avgolemono mean? Avgolemono is Greek for “egg-lemon,” referring to the key ingredients that create the soup’s signature creamy texture and flavor.
- Is Avgolemono gluten-free? Yes, this recipe is naturally gluten-free.
- Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs will add even more flavor and richness to the soup.
- Can I make this soup ahead of time? It’s best enjoyed fresh, but you can store leftovers in the refrigerator for up to 3 days. Be aware that the texture may change slightly.
- What’s the best way to garnish Avgolemono? A sprinkle of fresh chopped parsley and a drizzle of olive oil are the perfect finishing touches.
So, gather your ingredients, put on some Greek music, and get ready to enjoy a truly authentic and comforting bowl of Greek Lemon Chicken Soup. Kali Orexi! (Bon appétit!)
Greek Lemon Chicken Soup (Avgolemono)
Ingredients
- 4 carrots, sliced
- 6 green onions, sliced
- 4 celery, sliced
- 5 garlic cloves, chopped
- 2 tbsp olive oil
- 2 skinless boneless chicken breast halves
- 6 cups chicken broth
- 1/2 cup rice
- 2 eggs
- 1/2 cup lemon juice
- 2 tbsp chopped Italian parsley for garnish
Instructions
- In a dutch oven, warm olive oil over medium heat, then sauté carrots, green onions, celery, and garlic for about 5 minutes until softened. Season chicken with salt and pepper, then add to the pot.
- Pour the chicken broth over the chicken to cover, then cover with the lid and bring to a boil. Reduce heat to low and simmer for about 25 minutes, until chicken is cooked through.
- Remove chicken from the pot and set aside, then add the rice. Return lid to pot and cook for 20 minutes until rice is tender.
- Meanwhile, shred chicken using two forks (or add to your stand mixer and let it do the shredding for you!)
- In a medium bowl, whisk together the lemon juice and the eggs. Then slowly whisk in 2 cups of the hot broth, to temper the eggs so they don’t scramble when you add to the soup.
- Add the chicken and the sauce to the soup pot, give it all a good stir. Season to taste with salt and pepper
- Divide into bowls, garnish with parsley, and eat!
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