Greek Avgolemono Soup Recipe: Comforting Chicken Lemon Soup

Greek Avgolemono Soup, also known as Chicken Lemon Soup, is a comforting and tangy dish that’s perfect for any season. This classic Greek recipe combines tender chicken, a creamy egg-lemon mixture, and aromatic herbs for a delightful meal. Let’s get started!

Ingredients

Onions: 2, finely chopped
Chicken Fillet: 300 g

Vegetable Oil: 1 tbsp
Parsley: 1/2 bunch, finely chopped
Butter: 15 g

Flour: 2 tbsp
Eggs: 2
Lemon Juice: juice of 1/2 lemon or 2 tbsp wine vinegar

Garlic: 1 clove, finely chopped
Salt and Ground Black Pepper: to taste

Instructions

Prepare the Chicken:

Cook Chicken:
- In a 2-liter saucepan, heat 1 tbsp of vegetable oil over medium heat.
- Add the chicken fillet and cook until lightly browned on all sides.
- Remove the chicken and set it aside to cool. Once cool, shred it into small pieces.

Cook the Onions:

Cook Onions:
- In the same saucepan, add the finely chopped onions and cook until they are translucent.
- Add the butter and let it melt, then stir in the flour. Cook for about 2 minutes, stirring constantly to avoid burning.

Make the Soup Base:

Add Water:
- Gradually add water (about 1.5 liters) to the saucepan, stirring continuously to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes.

Prepare the Egg-Lemon Mixture:

Whisk Eggs:
- In a separate bowl, whisk the eggs until frothy.
- Slowly add the lemon juice or wine vinegar to the eggs while whisking continuously.

Temper Eggs:
- Gradually add a ladle of hot soup broth to the egg mixture, whisking constantly to temper the eggs and prevent curdling.

Combine and Finish the Soup:

Add Egg Mixture:
- Slowly pour the egg mixture back into the saucepan while stirring the soup gently.
- Add the shredded chicken back into the soup.
Season and Cook:
- Add the finely chopped garlic and season with salt and ground black pepper to taste.
- Cook for another 5 minutes, ensuring the soup does not boil to avoid curdling the eggs.

Serve:

Serve Soup:
- Ladle the soup into bowls.
- Garnish with finely chopped parsley.
- Serve hot and enjoy!

Tips for Success

Temper the Eggs: Adding hot soup broth to the egg mixture gradually helps prevent curdling.
Avoid Boiling: Once the eggs are added, ensure the soup does not boil to maintain a smooth texture.
Adjust Lemon Flavor: Add more or less lemon juice to suit your taste preference.

Health Benefits

This soup not only warms your soul but also offers several health benefits:

High in Protein: Chicken provides a good amount of lean protein, essential for muscle repair and growth.
Rich in Vitamins: Lemon juice is high in vitamin C, while parsley offers vitamins A, C, and K.

Low in Carbs: This soup is relatively low in carbohydrates, making it a good option for those watching their carb intake.

FAQs

Q: Can I use chicken broth instead of water?
A: Yes, using chicken broth will add more depth of flavor to the soup.

Q: Can I make this soup ahead of time?
A: You can prepare the soup base and shredded chicken ahead of time. Add the egg-lemon mixture just before serving.

Q: How do I store leftovers?
A: Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, ensuring it does not boil.

Q: Can I add rice or orzo to this soup?
A: Absolutely! Adding cooked rice or orzo can make the soup heartier.

Conclusion

Greek Avgolemono Soup is a delightful blend of flavors and textures, perfect for a comforting meal. This traditional Greek recipe is easy to make and sure to impress. Enjoy the tangy, creamy goodness of this classic Chicken Lemon Soup!