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Avgolemono

A warm, simple Greek lemon chicken soup that features eggs and lemon in a creamy texture, perfect for cold days and gentle meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup lemon juice Use fresh lemon juice for best flavor.
  • 2 large eggs Whisk well before tempering.
  • Salt and pepper to taste
  • Fresh dill or parsley for garnish

Method
 

Preparation
  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 it 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.
Serving
  1. Serve the soup hot in deep bowls, garnished with fresh dill or parsley. Serve with crusty bread or rice.

Notes

Let the soup cool to room temperature and store in an airtight container in the fridge for 3 to 4 days. Reheat slowly on the stove over low heat; do not freeze after adding the egg-lemon mix as the texture can change.