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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup
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Greek Lemon Chicken Soup is a heartwarming, classic dish featuring tender chicken, bright lemon juice, and a soothing broth enriched with rice or orzo and a creamy lemon-egg emulsion. Perfect for chilly evenings, this comforting and vibrant soup is quick to prepare, versatile, and loved by all ages, offering a delightful balance of savory, tangy, and fresh flavors in every spoonful.

Ingredients

Scale

Chicken and Broth

  • 1.5 to 2 lbs bone-in, skinless chicken thighs or breasts
  • 6 cups chicken broth (homemade or good-quality store-bought)

Grains

  • 1/2 cup rice or orzo

Aromatics

  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil

Lemon-Egg Emulsion (Avgolemono)

  • 3 large egg yolks (room temperature)
  • 1/3 cup freshly squeezed lemon juice (about 2 lemons)

Herbs and Seasoning

  • 2 tablespoons fresh dill or parsley, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Chicken: Simmer the chicken pieces in salted water or chicken broth until tender and fully cooked, about 30-40 minutes. Remove the chicken, shred or dice the meat, and reserve the broth.
  2. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
  3. Cook Rice or Orzo: Pour the reserved chicken broth into the pot with the sautéed aromatics. Bring to a simmer and add rice or orzo. Cook until just tender but still firm, about 15-20 minutes.
  4. Mix Lemon-Egg Emulsion (Avgolemono): In a separate bowl, whisk together room temperature egg yolks and freshly squeezed lemon juice until light and frothy.
  5. Temper and Combine: Slowly ladle hot broth from the pot into the lemon-egg mixture in small increments while whisking constantly to prevent curdling. Gradually stir the tempered mixture back into the pot, gently warming over low heat until the soup thickens and becomes silky, without boiling.
  6. Add Chicken and Final Seasoning: Return the shredded chicken to the soup. Taste and adjust seasoning with salt and pepper as needed. Stir in chopped fresh dill or parsley for brightness.

Notes

  • Use room temperature eggs to ensure a smooth mixture and avoid lumps.
  • Gradually temper the lemon-egg emulsion by slowly adding hot broth to the eggs to prevent curdling.
  • Freshly squeezed lemon juice provides the best brightness and flavor over bottled lemon juice.
  • Do not overcook the rice or orzo; keep it slightly al dente to maintain texture especially after reheating.
  • For a richer broth, use homemade chicken broth if possible.
  • Variations include adding vegetables like carrots, celery, or spinach, swapping grains with quinoa or couscous, making it dairy-free with coconut milk instead of egg yolks, and adding spices or fresh herbs for customization.
  • Freeze the soup without the lemon-egg mixture and add it fresh when reheating to preserve texture.

Nutrition

Keywords: Greek lemon chicken soup, avgolemono, comfort food, lemon chicken soup, gluten free soup, easy chicken soup, Mediterranean soup

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