Indulge in the zesty and comforting flavors of Greek lemon chicken soup. This delightful dish, known as “Avgolemono,” combines tender chicken, bright lemon, and fresh herbs, making it perfect for a cozy dinner or a light lunch. The balance of flavors and the creamy texture will leave you craving more. Follow this recipe to bring a taste of Greece to your kitchen!
Ingredients
– 1 pound chicken breast, boneless and skinless
– 6 cups chicken broth
– 1 cup orzo pasta
– 2 large carrots, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 large lemons, juiced
– 2 eggs
– Fresh parsley, chopped
– Salt and pepper to taste
– Olive oil
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
For one serving (1 cup), the nutritional value is approximately:
– Calories: 300
– Protein: 25g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 2g
– Sodium: 600mg.
Step-by-Step Cooking Process
1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and diced carrots; cook for 2-3 minutes.
4. Pour in chicken broth and bring to a boil.
5. Add chicken breasts and reduce heat; simmer for 20 minutes.
6. Remove chicken, shred it, and set aside.
7. Add orzo pasta to the broth and cook until tender.
8. In a bowl, whisk together lemon juice and eggs until smooth.
9. Gradually whisk in a ladle of hot broth to temper the eggs.
10. Return the shredded chicken to the pot, stir in the lemon-egg mixture, and season with salt, pepper, and parsley.
Alternative Ingredients
If you prefer, you can substitute orzo with rice or quinoa for a different texture. Additionally, use vegetable broth for a vegetarian version. Feel free to add other vegetables like spinach or peas for extra nutrients.
Serving and Pairings
This soup pairs beautifully with a side of crusty bread or a fresh Greek salad. Enjoy it with a glass of white wine for a complete meal experience.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of broth if necessary. This soup is best eaten fresh; freezing may alter the texture.
Cooking Mistakes
- Overcooking the chicken can make it tough; ensure it’s just cooked through.
- Adding lemon juice too early can cause the eggs to curdle.
- Not tempering the egg mixture can lead to a grainy texture.
- Skipping the fresh herbs may diminish the flavor profile.
- Using too much salt in the broth can overpower the dish.
Helpful Tips
- Use homemade chicken broth for better flavor.
- Adjust lemon juice to taste for desired tartness.
- Fresh herbs enhance flavor; add them just before serving.
- Consider adding a pinch of cayenne for a hint of heat.
FAQs
What is Avgolemono?
Avgolemono is a traditional Greek sauce made from eggs and lemon juice, often used to thicken soups or as a sauce for meats. It gives a creamy texture and bright flavor to the dish.
Can I make this soup ahead of time?
Yes, you can prepare the soup ahead of time. Just store it without the egg and lemon mixture to prevent curdling; add that just before serving.
What can I serve with Greek lemon chicken soup?
This soup is delicious on its own but pairs well with crusty bread, a Greek salad, or a light sandwich for a complete meal.
How do I make this soup vegetarian?
To make a vegetarian version, use vegetable broth instead of chicken broth and omit the chicken. You can add more vegetables or chickpeas for protein.
Can I freeze Greek lemon chicken soup?
While you can freeze the soup, it’s best to do so without the egg and lemon mixture. This prevents texture issues upon reheating.
Conclusion
Greek lemon chicken soup is a delightful dish that brings warmth and comfort to any table. Its vibrant flavors and nutritious ingredients make it a perfect choice for any occasion. Whether enjoyed as a main course or a light meal, this soup is sure to become a favorite in your culinary repertoire.
Greek Lemon Chicken Soup
Ingredients
- 1 pound chicken breast boneless and skinless
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 large carrots diced
- 1 onion chopped
- 2 cloves garlic minced
- 2 large lemons juiced
- 2 eggs
- Fresh parsley chopped
- Salt and pepper to taste
- Olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and diced carrots; cook for 2-3 minutes.
- Pour in chicken broth and bring to a boil.
- Add chicken breasts and reduce heat; simmer for 20 minutes.
- Remove chicken, shred it, and set aside.
- Add orzo pasta to the broth and cook until tender.
- In a bowl, whisk together lemon juice and eggs until smooth.
- Gradually whisk in a ladle of hot broth to temper the eggs.
- Return the shredded chicken to the pot, stir in the lemon-egg mixture, and season with salt, pepper, and parsley.
Nutrition
