Description
Greek Lemon Chicken Soup (Avgolemono) is a traditional Greek dish made with tender chicken, aromatic vegetables, and a creamy egg-lemon mixture. This comforting, velvety soup is balanced with bright, tangy lemon flavors, making it a perfect choice for a wholesome and satisfying meal. Whether you’re craving a nourishing dinner or seeking a recipe that’s simple yet flavorful, this Avgolemono is a must-try. Customize it with your favorite grains and vegetables for a personal touch!
Ingredients
2 tablespoons olive oil
1½ cups yellow onion, finely chopped
2 cloves garlic, minced
1 bay leaf
3 tablespoons chicken stock paste
8 cups water
2 chicken breasts
Salt and pepper, to taste
½ cup uncooked jasmine rice (or other rice of your choice)
2 tablespoons – ¼ cup fresh chopped dill
For the Avgolemono (egg-lemon mixture):
3 eggs, separated
Juice of 3 lemons
1 cup soup broth
Instructions
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Prepare the Chicken: Season chicken breasts with salt and pepper. Heat olive oil over medium-high heat in a large pot, sear chicken breasts for 2 minutes on each side, then remove and set aside.
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Sauté Vegetables: Reduce heat to medium, add chopped onions, and cook until softened, about 3-4 minutes. Add garlic and cook until fragrant, about 1-2 minutes.
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Build the Broth: Stir in chicken stock paste, then add water and bay leaf. Bring to a boil, then return seared chicken breasts to the pot. Cover, reduce heat to medium-low, and simmer for 15-20 minutes or until chicken is fully cooked.
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Cook the Rice: Remove chicken breasts from the pot, set aside to cool slightly. Add rice to the broth and cook until tender, about 10 minutes.
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Prepare the Avgolemono: In a bowl, whisk together egg yolks and lemon juice. Gradually add hot broth to the egg mixture, whisking constantly to temper the eggs.
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Combine and Heat: Shred the cooked chicken and add it back to the pot along with the egg-lemon mixture. Stir well, return to low heat, and cook, stirring constantly, until the soup thickens slightly (don’t let it boil).
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Finish and Serve: Remove the bay leaf and stir in fresh chopped dill. Adjust seasoning with salt and pepper as needed. Serve hot.
Notes
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Grain options: You can swap jasmine rice with quinoa or orzo for a different texture.
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Vegetable Add-ins: Add shredded carrots, celery, or spinach to enhance the soup.
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For a vegetarian version: Use chickpeas or tofu as a protein substitute and vegetable broth for the base.
