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### Instructions:
#### Step 1: Cook the Chicken
1. In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the pot and cook for 5-7 minutes on each side, until the chicken is browned and fully cooked. Remove the chicken from the pot and set it aside to cool.
#### Step 2: Prepare the Broth
1. In the same pot, pour in the chicken broth and bring it to a simmer.
2. While the broth is heating, add the rice and cook according to the package instructions. This usually takes about 15-20 minutes. If you’re using orzo, it will take less time to cook.
#### Step 3: Shred the Chicken
1. While the rice is cooking, shred the cooked chicken into bite-sized pieces using two forks.
2. Once the rice is cooked, return the shredded chicken to the pot and stir to combine.
#### Step 4: Make the Avgolemono (Egg-Lemon) Mixture
1. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest until smooth and frothy.
2. Slowly add about a cup of hot broth from the pot into the egg mixture, a little at a time, while whisking constantly. This process, known as tempering, prevents the eggs from curdling when they are added to the hot soup.
#### Step 5: Combine the Avgolemono Mixture with the Soup
1. Slowly pour the tempered egg mixture back into the pot with the soup while stirring constantly.
2. Continue stirring until the soup thickens and becomes creamy. Be sure to keep the heat low to avoid scrambling the eggs.
#### Step 6: Season and Serve
1. Stir in the fresh dill and season the soup with additional salt and pepper to taste.
2. Garnish with fresh parsley, if desired, and serve hot.
### Tips for Success:
– **Tempering the Eggs**: This is one of the most important steps to ensure the eggs don’t curdle. Always add hot broth slowly to the eggs and whisk constantly.
– **Rice Consistency**: If you prefer a thicker soup, you can use less rice. For a thinner soup, add more broth or reduce the rice amount.
– **Broth**: If using store-bought broth, opt for low-sodium broth to control the salt content in the soup.
## Variations of Avgolemono
Avgolemono is a flexible soup, and you can adjust it based on your preferences or dietary needs. Here are some variations of the traditional recipe:
– **Lamb Avgolemono**: In some regions, lamb is used as the base protein instead of chicken. The rich flavor of lamb pairs wonderfully with the lemon and egg mixture.
– **Vegetarian Avgolemono**: For a vegetarian version, use
vegetable broth and skip the chicken. You can still enjoy the creamy texture from the egg mixture.
– **Spicy Avgolemono**: Add a few chili flakes or a sliced fresh chili to the soup for a touch of heat.
– **Avgolemono with Vegetables**: Adding vegetables like carrots, celery, or spinach will give the soup more texture and nutrition.
## Conclusion
Greek Lemon Chicken Soup (Avgolemono) is a truly iconic Mediterranean dish that combines fresh, wholesome ingredients to create a rich, comforting, and flavorful soup. Its bright citrusy tang, creamy texture from the egg, and savory chicken broth make it the perfect dish for any occasion. Whether you’re looking for a healthy weeknight meal or a comforting bowl of soup to nourish your soul, Avgolemono is an excellent choice that will never disappoint.
With its ancient origins, versatility, and health benefits, this Mediterranean classic is a timeless dish that continues to win over taste buds worldwide. By following the easy steps in this article, you can recreate Avgolemono in your own kitchen and enjoy the taste of the Mediterranean anytime you like.
