Greek Lemon Chicken Soup
Greek Lemon Chicken Soup, or Avgolemono, is a comforting and zesty dish that brings the vibrant flavors of the Mediterranean right to your kitchen. This creamy soup combines tender chicken, fragrant herbs, and a bright lemon broth, making it perfect for chilly evenings or when you need a nourishing pick-me-up. In just 30 minutes, you can serve a delightful meal that warms the heart and pleases the palate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3 breasts)
- 4 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup uncooked rice or orzo pasta
- 2 large eggs
- Juice of 2 fresh lemons
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot over medium heat, drizzle olive oil and sauté onions until translucent. Season with salt and pepper before adding cubed chicken. Cook until browned on all sides.
- Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth and enough water to cover the chicken completely. Bring to a gentle boil; reduce heat and simmer for about 15 minutes.
- Remove the chicken, shred it into bite-sized pieces, and return it to the pot. Add rice or orzo and cook according to package instructions until al dente.
- Whisk together eggs and lemon juice in a bowl. Gradually add hot broth while whisking continuously to temper the eggs.
- Stir the egg-lemon mixture back into the pot over low heat until warmed through but do not boil. Serve garnished with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg