why make this recipe
This soup is warm, bright, and easy. It uses common ingredients and cooks fast. It comforts on cool days and works for light lunches or dinners.
introduction
Greek Lemon Chicken Soup (avgolemono) is a clear chicken broth with lemon and eggs that makes the soup creamy without cream. The lemon gives a fresh taste and the eggs give a silky texture. If you like simple brothy soups, try this simple chicken vegetable soup for another easy option.
how to make Greek Lemon Chicken Soup
You cook chicken and vegetables in broth. Then beat eggs with lemon juice and add some hot broth to temper the eggs. Stir the tempered egg mixture back into the soup to thicken it. Finish with fresh herbs. Work slowly when you add the eggs so they do not curdle.
Ingredients :
- 1 lb Chicken breast, boneless and skinless (Use rotisserie chicken for a quicker option; just shred it into the soup.)
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 stalks Celery, diced
- 4 cups Chicken broth (Vegetable broth can be used as a substitute.)
- 1/2 cup Fresh lemon juice (For enhanced flavor, consider adding lemon zest.)
- 1/4 cup Fresh dill or parsley, chopped (Dried herbs can be used in a pinch.)
- to taste Salt and pepper (Adjust according to preference.)
- 2 tbsp Olive oil (For sautéing the vegetables.)
Directions :
Preparation
- Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion, carrots, and celery. Cook 5–7 minutes until soft.
- Add minced garlic and cook 1 minute more.
- Add chicken breasts and 4 cups chicken broth. Bring to a simmer. Cook 12–15 minutes until chicken is cooked through.
- Remove chicken. Shred with two forks and return shredded chicken to the pot.
- In a bowl, whisk 2 eggs until smooth. Add 1/2 cup fresh lemon juice and whisk until combined.
- Temper the egg-lemon mixture: slowly add 1 cup hot soup broth to the eggs while whisking continuously.
- Slowly pour the tempered egg mixture back into the soup while stirring. Heat gently for 2–3 minutes. Do not boil, or the eggs may curdle.
- Stir in chopped dill or parsley. Season with salt and pepper to taste.
- For a slow-cook version, try crockpot creamy chicken noodle soup ideas to adapt timing and technique.
how to serve Greek Lemon Chicken Soup
Serve hot in bowls. Add extra lemon wedges on the side. Top with more fresh dill or parsley if you like. Serve with crusty bread or a simple salad.
how to store Greek Lemon Chicken Soup
Cool the soup to room temperature within two hours. Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove; do not boil. You can freeze the soup for up to 3 months, but texture may change a bit after freezing.
tips to make Greek Lemon Chicken Soup
- Temper the eggs slowly to avoid curdling.
- Use warm broth when you add it to the egg mix.
- Taste and adjust lemon and salt at the end.
- For more texture and flavor tips, see a related method in this clean chicken mushroom soup recipe.
variation (if any)
- Use shredded rotisserie chicken to save time.
- Add orzo, rice, or small noodles for a heartier soup. Cook them separately and add to bowls to avoid changing texture.
- Swap dill for parsley if you prefer a milder herb flavor.
FAQs
Q: Can I use store-bought broth?
A: Yes. Store-bought broth works fine. Low-sodium broth is best so you can control salt.
Q: Can I skip the eggs?
A: The eggs give the soup its classic creamy texture. Without eggs, it will be a clear lemon chicken soup, which still tastes good.
Q: What if the eggs curdle?
A: If curdling happens, remove the pot from heat and strain the soup through a fine sieve to remove small bits. Next time temper more slowly.
Q: Can I make this vegetarian?
A: Use vegetable broth and omit the chicken. You can add beans or mushrooms for protein.
Conclusion
This Greek Lemon Chicken Soup is simple, bright, and comforting. For another take on avgolemono-style soup, see this Skinny Spatula avgolemono recipe for ideas and photos. For a classic, authentic version with tips on technique, read the Mediterranean Dish avgolemono recipe.
Greek Lemon Chicken Soup
Ingredients
Method
- Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion, carrots, and celery. Cook 5–7 minutes until soft.
- Add minced garlic and cook 1 minute more.
- Add chicken breasts and 4 cups chicken broth. Bring to a simmer. Cook 12–15 minutes until chicken is cooked through.
- Remove chicken. Shred with two forks and return shredded chicken to the pot.
- In a bowl, whisk 2 eggs until smooth. Add 1/2 cup fresh lemon juice and whisk until combined.
- Temper the egg-lemon mixture: slowly add 1 cup hot soup broth to the eggs while whisking continuously.
- Slowly pour the tempered egg mixture back into the soup while stirring. Heat gently for 2–3 minutes. Do not boil, or the eggs may curdle.
- Stir in chopped dill or parsley. Season with salt and pepper to taste.
