Description
A warm, bright, and creamy Greek lemon chicken soup made with chicken, vegetables, lemon, and eggs.
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
Instructions
- In a large pot, combine chicken broth, water, carrots, celery, onion, and garlic. Bring to a boil.
- Add the chicken breast and reduce heat to simmer until cooked through, about 20 minutes.
- Remove the chicken, shred it, and return to the pot.
- In a bowl, whisk together eggs and lemon juice. Gradually add a ladle of hot broth to the egg mixture while whisking.
- Slowly pour the egg-lemon mixture into the pot, stirring constantly until the soup thickens slightly.
- Season with salt and pepper to taste.
- 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