Greek Lemon Chicken Soup

Greek Lemon Chicken Soup: A Comforting and Flavorful Dish

Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek dish that brings together the comforting flavors of chicken, lemon, and a velvety smooth texture. This hearty yet light soup is a perfect balance of savory and tangy, making it a beloved classic in Greek cuisine. Whether you’re looking for a soothing meal on a chilly day or want to try something new in the kitchen, this dish is sure to impress.

The Origins of Avgolemono

Avgolemono has deep roots in Greek culinary tradition, dating back centuries. The name Avgolemono is derived from the Greek words “avgo” (egg) and “lemoni” (lemon), which are the two primary ingredients that give this soup its distinctive texture and flavor. While the soup is often associated with Greece, variations of it can be found in other Mediterranean countries, such as Turkey and Italy. In fact, the method of adding eggs to soups and stews is common in many Mediterranean dishes, where it serves to thicken the broth and add a rich, creamy quality.

Ingredients for Greek Lemon Chicken Soup

To make a classic Greek Lemon Chicken Soup, you’ll need the following ingredients:

• Chicken: A whole chicken or chicken breasts work well. Bone-in, skinless chicken provides the best flavor.
• Vegetables: Onion, carrots, and celery form the base of the soup’s flavor.
• Rice: Long-grain white rice is commonly used, but some variations may use orzo pasta.
• Lemon: Fresh lemons are key to achieving that signature tartness.
• Eggs: The eggs are used to create the rich, velvety texture that gives Avgolemono its distinct feel.
• Herbs & Seasoning: Salt, pepper, and fresh dill or parsley to garnish.

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Chicken and Broth

Start by cooking the chicken. In a large pot, add the chicken along with water (about 6-8 cups) and bring to a boil. Once boiling, reduce the heat and let it simmer for about 30-40 minutes or until the chicken is fully cooked. During this time, the chicken will infuse the water with flavor, creating a rich, aromatic broth.

Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Meanwhile, strain the broth to remove any solids, leaving behind a clear, flavorful liquid.

Step 2: Cook the Vegetables and Rice

In the same pot, add chopped onions, carrots, and celery. Let them cook in the broth for about 10 minutes until they begin to soften. Next, add the rice and cook until tender (about 15 minutes). You may need to adjust the amount of liquid during this step, so feel free to add more water if the soup becomes too thick.

Step 3: Shred the Chicken

While the vegetables and rice cook, shred the cooked chicken into bite-sized pieces. Discard the bones and skin. Once the rice and vegetables are ready, add the shredded chicken back into the pot.

Step 4: Prepare the Avgolemono Mixture

In a separate bowl, whisk together eggs and fresh lemon juice. The ratio is typically one egg for every two lemons, but you can adjust to taste. The key to a successful Avgolemono is tempering the egg mixture to avoid scrambling. Slowly ladle some of the hot broth from the soup into the egg and lemon mixture while whisking constantly. This helps bring the temperature of the eggs up gradually, ensuring a smooth and creamy texture when added to the soup.

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Step 5: Combine and Finish