Soup Recipe, Soups

Avgolemono Greek Lemon Chicken Soup

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Avgolemono, a quintessential Greek delicacy, embodies the harmonious fusion of tender chicken, aromatic lemon, and velvety broth, creating a culinary masterpiece that tantalizes the taste buds without the need for heavy creams. Whether you opt for plump grains of rice or delicate orzo pasta, this soup promises a symphony of flavors that will transport you to the sun-drenched shores of Greece.

Avgolemono, a cornerstone of Greek cuisine, boasts a luscious broth crafted from the delicate interplay of egg yolk and zesty lemon juice. Traditionally, this soul-warming soup embraces either the tender embrace of rice or the miniature allure of orzo pasta, both hailing from Greek culinary heritage.

Ingredients Needed:

Embark on your culinary odyssey with these essential ingredients:

Olive Oil: Embrace the richness of extra virgin olive oil to elevate the flavors.

Fresh Vegetables: Onions and carrots form the aromatic base, with the option to incorporate celery for added depth.

Arborio Rice: The Italian short-grain rice lends a comforting heartiness to the soup.

Chicken Broth: Opt for low-sodium or sodium-free chicken broth, or venture into the realm of homemade broth.

Lemon Juice: Extract the vibrant essence of lemons, approximately 3 tablespoons from plump, juicy fruits.

Eggs: Embrace the magic of eggs to enrich and thicken the broth, achieving its signature silkiness.

Chicken Breasts: Choose succulent, pre-cooked chicken breasts, whether from a rotisserie chicken or prepared separately.

Salt & Pepper: Season to taste, allowing the flavors to harmonize.

Fresh Dill: Embrace the verdant freshness of dill, a quintessential herb in Greek cuisine.

Making the Perfect Avgolemono Soup

Unlock the secrets to culinary excellence with these simple steps:

Sautéing Vegetables: In a spacious soup pot or Dutch oven, infuse the olive oil with the aromas of onions and carrots over medium-high heat until tender.

Adding Rice and Broth: Introduce the Arborio rice and chicken broth to the pot, allowing the concoction to reach a gentle boil. Simmer until the rice achieves sublime tenderness, approximately 15 minutes.

Preparing the Egg-Lemon Mixture: In a separate vessel, whisk together the eggs and lemon juice until amalgamated into a harmonious union.

Finishing Touches: Introduce the shredded chicken into the pot, followed by a ladle of the soup broth gently incorporated into the egg mixture. Gradually pour the amalgamation into the soup, witnessing the enchanting transformation as the broth thickens. Adjust seasoning and lemon juice according to your palate’s desires.

Garnish and Presentation: Crown your masterpiece with a flourish of fresh dill, perhaps accompanied by the savory allure of feta cheese and delicate lemon slices.

Storage Information:

Preserve the essence of your Avgolemono creation through these storage recommendations:

Refrigeration: Store leftovers in an airtight container within the confines of your refrigerator, ensuring optimal freshness for up to 3 to 4 days.

Freezing: Transfer the soup into freezer-safe containers, allowing it to maintain its integrity for up to 3 months.

Reheating: Whether from the realms of the refrigerator or freezer, gently reheat your culinary masterpiece over medium-low heat, restoring its allure to its former glory. Adjust consistency with additional broth or water as needed.

Avgolemono Greek Lemon Chicken Soup

0.0 from 0 votes
Recipe by admin Course: Soups
Servings

6

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

192

kcal
Total time

30

minutes

Indulge in the tantalizing embrace of Greek flavors with this comforting Avgolemono soup, boasting a symphony of lemony zest and succulent chicken.

Ingredients

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 1 small onion, chopped

  • 1 medium carrot, chopped

  • ½ cup Arborio rice

  • 4 cups chicken broth, low sodium

  • 3 tablespoons lemon juice, freshly squeezed

  • 3 eggs

  • 2 chicken breasts, cooked and shredded

  • ½ teaspoon salt, or to taste

  • 1 teaspoon pepper, or to taste

  • ¼ cup dill, chopped

Directions

  • Sautéing Vegetables: Heat the olive oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion and carrot, sautéing for approximately 5 minutes until the vegetables achieve tenderness and translucency.
  • Adding Rice and Broth: Introduce the Arborio rice and chicken broth to the pot, allowing the mixture to reach a gentle boil. Reduce the heat to a simmer, cooking for about 15 minutes until the rice reaches desired tenderness.
  • Preparing the Egg-Lemon Mixture: Meanwhile, whisk together the eggs and lemon juice in a small bowl until thoroughly combined.
  • Finishing Touches: Incorporate the shredded chicken into the pot, then ladle a portion of the soup broth into the egg-lemon mixture, stirring gently. Gradually pour the amalgamation back into the soup, witnessing its transformation into a velvety masterpiece. Season with salt, pepper, and additional lemon juice to suit your preferences.
  • Garnish and Presentation: Adorn your Avgolemono creation with a generous sprinkling of fresh dill, elevating its visual appeal and tantalizing aromas.

Nutrition Facts

  • Calories: 192kcal
  • Carbohydrates: 18g
  • Protein: 15g
  • Fat: 6g
  • Cholesterol: 105mg
  • Fiber: 1g
  • Sugar: 1g
  • Calcium: 31mg
  • Iron: 1.7mg

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