Greek Lemon Chicken Soup

A warm, simple Greek lemon chicken soup that uses eggs and lemon to make a creamy, bright broth.

introduction

This soup, called avgolemono, is bright, warm, and easy to make. It uses chicken, vegetables, lemon, and eggs to make a silky broth. If you like plain chicken soups, try this other simple recipe for a different take on chicken and vegetables: chicken vegetable soup.

why make this recipe

Make this recipe when you want a light but satisfying soup. It cooks fast, uses few ingredients, and the lemon lifts the whole dish. It is good for cold days, light dinners, or when someone needs a gentle meal.

how to make Greek Lemon Chicken Soup

Follow the steps below and work in a calm, steady way. Use fresh lemon juice for the best flavor. If you want a richer, creamier style, you can learn from a crockpot creamy chicken noodle soup for ideas on texture: crockpot creamy chicken noodle soup.

Ingredients :

• 1 pound chicken breast
• 4 cups chicken broth
• 1 cup water
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup lemon juice
• 2 eggs
• Salt and pepper to taste
• Fresh dill or parsley for garnish

Directions :

1. In a large pot, combine chicken broth, water, carrots, celery, onion, and garlic. Bring to a boil.
2. Add the chicken breast and reduce heat to simmer until cooked through, about 20 minutes.
3. Remove the chicken, shred it, and return to the pot.
4. In a bowl, whisk together eggs and lemon juice. Gradually add a ladle of hot broth to the egg mixture while whisking.
5. Slowly pour the egg-lemon mixture into the pot, stirring constantly until the soup thickens slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or parsley.

how to serve Greek Lemon Chicken Soup

Serve the soup hot in deep bowls. Add extra chopped fresh dill or parsley on top. Serve with crusty bread or simple rice on the side.

how to store Greek Lemon Chicken Soup

Let the soup cool to room temperature. Store in an airtight container in the fridge for 3 to 4 days. Reheat slowly on the stove over low heat and stir often. Do not freeze the soup after you add the egg-lemon mix, because the texture can change. If you must freeze, freeze the broth and chicken before adding the egg-lemon mix, then add fresh eggs and lemon when you reheat.

tips to make Greek Lemon Chicken Soup

• Use fresh lemon juice for the best bright flavor.
• Whisk eggs and lemon well and temper with hot broth slowly to avoid curdling.
• Cut vegetables small so they cook quickly and stay tender.
• For other flavor ideas, you can look at a simple chicken mushroom soup that mixes different vegetables and herbs: clean chicken mushroom soup.

variation (if any)

• Add cooked rice or orzo to make the soup heartier.
• Use leftover cooked chicken instead of cooking raw breast in the pot. Add it near the end to warm.
• Swap parsley for dill or add a bay leaf while simmering for extra aroma (remove before serving).

FAQs

Q: Can I use bone-in chicken?
A: Yes. Use bone-in chicken for more flavor. Cook longer until the meat is done, then remove bones before shredding.

Q: Can I skip the eggs?
A: The eggs give the soup its silky texture. If you skip them, you still have a lemon chicken broth, but it will be thinner.

Q: How do I stop the eggs from curdling?
A: Temper the eggs. Whisk eggs and lemon, then add a ladle of hot broth while whisking. Then slowly add that mix back to the pot while stirring.

Q: Is this soup good for kids?
A: Yes. It is mild, warm, and easy to eat. Use less lemon if you want a gentler taste.

Q: Can I make this vegetarian?
A: To keep lemon-egg texture, use vegetable broth and skip the chicken. Add more beans or grains for protein.

Conclusion

If you want another version of avgolemono, see this clear guide to Avgolemono — Greek Lemon Chicken Soup for more tips and notes on technique: Avgolemono recipe at Skinny Spatula. For a very traditional take and background on the flavors, check this BEST Authentic Avgolemono Soup Recipe: Authentic Avgolemono recipe at The Mediterranean Dish.

Greek Lemon Chicken Soup

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• Author: lamharmalmehdi25
• Total Time: 45
• Yield: 4 servings
• Diet: Gluten-Free

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Description

A warm, bright, and creamy Greek lemon chicken soup made with chicken, vegetables, lemon, and eggs.

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Ingredients

• 1 pound chicken breast
• 4 cups chicken broth
• 1 cup water
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 cup lemon juice
• 2 eggs
• Salt and pepper to taste
• Fresh dill or parsley for garnish

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Instructions

1. In a large pot, combine chicken broth, water, carrots, celery, onion, and garlic. Bring to a boil.
2. Add the chicken breast and reduce heat to simmer until cooked through, about 20 minutes.
3. Remove the chicken, shred it, and return to the pot.
4. In a bowl, whisk together eggs and lemon juice. Gradually add a ladle of hot broth to the egg mixture while whisking.
5. Slowly pour the egg-lemon mixture into the pot, stirring constantly until the soup thickens slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh dill or parsley.

Notes

Use fresh lemon juice for the best flavor. Cut vegetables small for quicker cooking.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 150mg

Keywords: soup, Greek soup, lemon chicken soup, avgolemono, comfort food