Description
A warm and comforting Greek lemon chicken soup that uses eggs to create a creamy texture without cream.
Ingredients
- 1 lb Chicken breast, boneless and skinless
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, sliced
- 2 stalks Celery, diced
- 4 cups Chicken broth
- 1/2 cup Fresh lemon juice
- 1/4 cup Fresh dill or parsley, chopped
- to taste Salt and pepper
- 2 tbsp Olive oil
Instructions
- Heat 2 tbsp olive oil in a pot over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until soft.
- Add minced garlic and cook for 1 minute more.
- Add chicken breasts and 4 cups chicken broth. Bring to a simmer and cook for 12–15 minutes until the 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 by slowly adding 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.
- Stir in chopped dill or parsley, and season with salt and pepper to taste.
Notes
Cool the soup to room temperature within two hours and store in airtight containers in the fridge for up to 3 days. For freezing, texture may change a bit after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: Greek soup, lemon chicken soup, avgolemono, comforting soup, easy recipes