Why Make This Recipe
Healing Greek Lemon Chicken Soup, or Avgolemono, is more than just a warm bowl of goodness; it’s a hug in a dish. This comforting soup is perfect for days when you need a pick-me-up. The blend of chicken broth, fresh lemon, and tender chicken nourishes both the body and soul. It’s known for its soothing properties, making it an excellent choice for when you’re feeling under the weather. Plus, it’s easy to make with just a few ingredients, and it’s customizable to suit your tastes!
How to Make Healing Greek Lemon Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice
Directions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and diced carrots (if using), cooking for another 2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the white rice or orzo pasta, cooking until tender, about 15–20 minutes.
- While the rice is cooking, combine the eggs, egg yolk, and lemon juice in a bowl and whisk until frothy.
- Carefully ladle some hot broth from the pot into the egg-lemon mixture while whisking continuously to prevent curdling.
- Gradually stir the tempered mixture back into the pot with the rest of the soup.
- Add the shredded chicken and cook on low heat, stirring gently until creamy and heated through, but do not let it boil.
- Season with salt and black pepper to taste. Garnish with fresh dill or parsley before serving. Serve hot and enjoy!
How to Serve Healing Greek Lemon Chicken Soup
This soup is fantastic as a warm main dish. Serve it in deep bowls with a sprinkle of fresh dill or parsley on top for a burst of color and flavor. It pairs well with crusty bread or a green salad. Whether you are sharing it with family or enjoying it all by yourself, this soup is sure to uplift your spirits.
How to Store Healing Greek Lemon Chicken Soup
You can store any leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or more chicken broth to loosen it up since the soup can thicken when stored.
Tips to Make Healing Greek Lemon Chicken Soup
- Make sure to whisk the egg and lemon mixture slowly by adding the hot broth to avoid scrambling the eggs.
- For extra greens, add spinach or kale towards the end of cooking.
- If you want a more substantial meal, consider substituting rice with quinoa.
Variation
Feel free to get creative with this recipe! You can switch up the protein by using turkey or even adding beans for a vegetarian version. Adding a teaspoon of turmeric will not only enhance the color but also add extra health benefits.
FAQs
1. Can I use store-bought rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds great flavor to the soup.
2. Is it possible to make this soup dairy-free?
Yes! You can skip the eggs altogether or use dairy-free alternatives to maintain the creamy texture.
3. How can I make this soup spicier?
If you like a bit of heat, you can add red pepper flakes or a dash of hot sauce to the soup for a kick.
Healing Greek Lemon Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A comforting and nourishing Greek soup with chicken, lemon, and rice for a rejuvenating hug in a bowl.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced (optional)
- 8 cups chicken broth
- 1 cup white rice or orzo pasta
- 2 large eggs
- 1 egg yolk
- Juice of 2–3 lemons (about ½ cup)
- 2 cups shredded cooked chicken
- Salt and black pepper, to taste
- Fresh dill or parsley, for garnish
- Optional Add-ins: Spinach or kale, 1 tsp turmeric, quinoa instead of rice
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
- Stir in the minced garlic and diced carrots (if using), cooking for another 2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the white rice or orzo pasta, cooking until tender, about 15–20 minutes.
- While the rice is cooking, combine the eggs, egg yolk, and lemon juice in a bowl and whisk until frothy.
- Carefully ladle some hot broth from the pot into the egg-lemon mixture while whisking continuously to prevent curdling.
- Gradually stir the tempered mixture back into the pot with the rest of the soup.
- Add the shredded chicken and cook on low heat, stirring gently until creamy and heated through, but do not let it boil.
- Season with salt and black pepper to taste. Garnish with fresh dill or parsley before serving. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Add a splash of water or more chicken broth when reheating to loosen the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek