Description
A comforting and creamy Greek Lemon Chicken Soup, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1 cup uncooked white rice
- 2 cups cooked shredded chicken
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish)
Instructions
- Start with the aromatics: heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 4–5 minutes. Stir in the garlic and cook for another minute.
- Build the base: add the chicken broth and bring it to a gentle boil. Stir in the rice, then reduce the heat to a simmer. Let it cook for about 15–20 minutes, or until the rice is tender.
- Add the chicken: stir in the shredded chicken and let it warm through for a few minutes.
- Prepare the avgolemono mixture: in a medium bowl, whisk the eggs until smooth and slightly frothy. Slowly whisk in the fresh lemon juice.
- Temper the eggs: carefully add about one cup of the hot broth into the egg and lemon mixture, whisking constantly.
- Finish the soup: pour the tempered mixture back into the pot while stirring continuously. Keep the heat low and do not let the soup boil. The soup should become creamy and slightly thickened.
- Season and serve: add salt and black pepper to taste. Ladle into bowls and sprinkle with fresh parsley. Serve immediately while warm and comforting.
Notes
- This soup is best enjoyed fresh but can be refrigerated for up to 3 days.
- Reheat gently over low heat to avoid curdling the eggs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 250mg