Greek Lemon Chicken Soup: A Delicious & Easy Recipe

Greek Lemon Chicken Soup, or Avgolemono as it’s known in Greece, is more than just a soup; it’s a culinary hug in a bowl. Have you ever craved something that’s both comforting and invigorating, something that warms you from the inside out while tantalizing your taste buds with a burst of fresh flavor? Then look no further! This classic soup is a staple in Greek households, passed down through generations, and for good reason.

Avgolemono boasts a rich history, deeply rooted in Greek culture. The name itself hints at its key ingredients: “Avgo” meaning egg, and “Lemoni” meaning lemon. This creamy, dreamy soup is believed to have originated in the Byzantine era, showcasing the ingenuity of using simple ingredients to create something truly extraordinary. The addition of lemon not only brightens the flavor but also acts as a natural thickener, creating a velvety smooth texture that’s simply irresistible.

What makes Greek Lemon Chicken Soup so universally loved? It’s the perfect balance of savory chicken broth, tender chicken pieces, and the zesty tang of lemon, all harmonized by the richness of the egg. It’s a symphony of flavors and textures that dance on your palate. Beyond its incredible taste, it’s also incredibly versatile and relatively easy to make, making it a perfect weeknight meal or a comforting remedy when you’re feeling under the weather. So, let’s dive into this delightful recipe and bring a taste of Greece to your kitchen!

this Recipe

Ingredients:

• For the Chicken and Broth:
• 1 whole chicken (about 3-4 pounds)
• 12 cups water
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large onion, quartered
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon salt (plus more to taste)
• For the Avgolemono (Egg-Lemon Sauce):
• 3 large eggs
• 1/2 cup fresh lemon juice (from about 3-4 lemons)
• For the Soup:
• 1/2 cup uncooked long-grain rice (such as basmati or jasmine)
• Fresh dill, chopped (for garnish)
• Salt and freshly ground black pepper, to taste

Preparing the Chicken and Broth

1. Prepare the Chicken: Rinse the whole chicken under cold water and remove any giblets or excess fat. Place the chicken in a large stockpot or Dutch oven.
2. Add Aromatics and Water: Add the water, carrots, celery, onion, bay leaves, peppercorns, and salt to the pot with the chicken. Make sure the chicken is fully submerged in the water. If necessary, add a bit more water.
3. Bring to a Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours, or until the chicken is cooked through and the meat is falling off the bone. The internal temperature of the chicken should reach 165°F (74°C).
4. Remove the Chicken: Carefully remove the chicken from the pot using tongs or a slotted spoon and place it on a cutting board to cool slightly.
5. Strain the Broth: While the chicken is cooling, strain the broth through a fine-mesh sieve into a large bowl or another pot. This will remove the vegetables, peppercorns, and bay leaves, leaving you with a clear and flavorful broth. Discard the solids.
6. Shred the Chicken: Once the chicken is cool enough to handle, shred the meat from the bones, discarding the skin and bones. Set the shredded chicken aside.

Cooking the Rice

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming too sticky in the soup.
2. Cook the Rice in Broth: Return the strained broth to the pot and bring it to a simmer over medium heat. Add the rinsed rice to the simmering broth.
3. Simmer Until Rice is Tender: Cook the rice for about 15-20 minutes, or until it is tender and cooked through. Stir occasionally to prevent the rice from sticking to the bottom of the pot. The cooking time may vary depending on the type of rice you use, so check for doneness.

Preparing the Avgolemono Sauce

This is the most important part of the recipe, so pay close attention! The key to a perfect Avgolemono sauce is to temper the eggs properly to prevent them from curdling when added to the hot broth.

1. Whisk the Eggs: In a medium-sized bowl, whisk the eggs vigorously until they are light and frothy. This usually takes about 2-3 minutes. The eggs should be pale yellow and have increased in volume.
2. Slowly Add Lemon Juice: Gradually add the lemon juice to the whisked eggs, whisking constantly. Add the lemon juice in a slow, steady stream to prevent the eggs from curdling. Continue whisking until the mixture is well combined and slightly thickened.
3. Temper the Egg Mixture: This is the crucial step! Slowly ladle about 1 cup of the hot broth from the pot into the egg-lemon mixture, whisking constantly. This will gradually raise the temperature of the egg mixture and prevent it from curdling when added to the rest of the hot broth. Repeat this process with another cup of hot broth.
4. Pour into the Soup: Slowly pour the tempered egg-lemon mixture into the pot with the simmering broth and rice, whisking constantly. Continue whisking gently for about 2-3 minutes, or until the soup has thickened slightly. Do not allow the soup to boil at this stage, as this can cause the eggs to curdle.

Assembling and Serving the Soup

1. Add the Chicken: Add the shredded chicken to the soup and stir gently to combine.
2. Season to Taste: Taste the soup and adjust the seasoning with salt and freshly ground black pepper as needed. Remember that the lemon juice will add a tartness to the soup, so adjust the seasoning accordingly.
3. Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped dill. Serve immediately and enjoy!

Tips for Success

• Use Fresh Ingredients: Fresh lemon juice and dill will make a big difference in the flavor of the soup.
• Don’t Overcook the Rice: Overcooked rice will make the soup mushy. Check the rice for doneness after about 15 minutes of cooking.
• Temper the Eggs Carefully: Tempering the eggs properly is essential to prevent them from curdling. Add the hot broth to the egg-lemon mixture slowly and whisk constantly.
• Don’t Boil the Soup After Adding the Avgolemono: Boiling the soup after adding the egg-lemon mixture can cause the eggs to curdle. Keep the soup at a gentle simmer.
• Adjust the Lemon Juice to Your Taste: The amount of lemon juice you use will depend on your personal preference. Start with 1/2 cup and add more if needed.

Variations

• Add Vegetables: You can add other vegetables to the soup, such as zucchini, spinach, or peas. Add them to the pot along with the rice.
• Use Different Types of Rice: You can use other types of rice, such as Arborio rice or brown rice. Keep in mind that the cooking time may vary.
• Make it Vegetarian: To make a vegetarian version of the soup, use vegetable broth instead of chicken broth and omit the chicken. You can add white beans or chickpeas for protein.
• Add Orzo: Instead of rice, you can use orzo pasta. Add the orzo to the broth and cook until tender.

Storage Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. Avoid boiling the soup when reheating, as this can cause the eggs to curdle. The soup may thicken slightly as it sits, so you may need to add a little water or broth to thin it out when reheating.

Nutritional Information (Approximate, per serving)

• Calories: 350
• Protein: 30g
• Fat: 15g
• Carbohydrates: 20g
• Fiber: 2g

Enjoy your delicious and comforting Greek Lemon Chicken Soup! I hope you found this recipe easy to follow and that it brings you as much joy as it brings me. Kali Orexi!

Conclusion:

This isn’t just another soup recipe; it’s a bowlful of sunshine, comfort, and vibrant flavors that will transport you straight to the Mediterranean. The bright, tangy lemon perfectly complements the tender chicken and comforting rice, creating a symphony of taste that’s both refreshing and deeply satisfying. I truly believe this Greek lemon chicken soup, or Avgolemono as it’s traditionally known, is a must-try for anyone looking for a healthy, flavorful, and easy-to-make meal.

But why is it a must-try? Beyond the incredible taste, it’s incredibly versatile. It’s perfect as a light lunch, a comforting dinner on a chilly evening, or even as a soothing remedy when you’re feeling under the weather. The simplicity of the ingredients also makes it a winner – you likely have most of them in your pantry already! And the best part? It’s surprisingly easy to make, even if you’re a beginner cook. The creamy texture, achieved through the magic of tempering the eggs with lemon juice, is truly something special and elevates this soup beyond the ordinary.

Looking for serving suggestions? A sprinkle of fresh dill or parsley on top adds a beautiful pop of color and freshness. A side of warm, crusty bread is perfect for soaking up every last drop of the delicious broth. For a heartier meal, consider adding some cooked vegetables like carrots, celery, or spinach to the soup.

And speaking of variations, feel free to experiment! If you’re not a fan of rice, you can substitute it with orzo pasta or even small pieces of broken spaghetti. For a vegetarian version, simply omit the chicken and use vegetable broth instead. You could even add some chickpeas or white beans for extra protein. If you like a bit of heat, a pinch of red pepper flakes will add a subtle kick. The possibilities are endless!

I’ve made this Greek lemon chicken soup countless times, and it’s always a hit. It’s a recipe that I turn to time and time again, not only because it’s delicious but also because it’s so easy to customize to my liking. I’ve shared it with friends and family, and they’ve all raved about it. I’m confident that you’ll love it just as much as we do.

So, what are you waiting for? Gather your ingredients, put on some music, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This soup is more than just a recipe; it’s an experience. It’s a taste of Greece, a bowl of comfort, and a celebration of simple, fresh ingredients.

I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you made it your own. Don’t forget to rate the recipe too! Your feedback is invaluable and helps other readers discover this amazing Greek lemon chicken soup. Happy cooking!