Greek Lemon Soup

Why Make This Recipe

Greek Lemon Soup, known as Avgolemono, is a classic dish that combines comforting broth with the bright flavors of lemon and herbs. This recipe is perfect for any season, offering warmth during colder months and a refreshing taste in the summer. It’s also packed with protein and nutrients, making it both healthy and satisfying. Whether you’re feeling under the weather or simply looking for a delicious and easy soup, this Greek Lemon Soup is a fantastic choice.

How to Make Greek Lemon Soup

Ingredients:

• 10 cups water (or unsalted veggie broth)
• 1 yellow onion (whole and peeled)
• 4 garlic cloves (whole and peeled)
• 2 celery ribs (washed and cut in half)
• 1 carrot (peeled and whole)
• 1 tablespoon salt (to taste)
• 2 chicken breasts (or thighs)
• 1/2 cup rice (or orzo)
• 2 egg yolks
• Zest and juice of one lemon
• Freshly chopped parsley

Directions:

1. Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat.
2. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.
3. After 40 minutes, remove and transfer the chicken to a plate or cutting board. Using forks or tongs, shred the chicken and keep it aside.
4. Transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth.
5. Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat.
6. Meanwhile, make the "avgolemono," which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest, and juice, and whisk to blend.
7. Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup.
8. Add the egg mixture into the soup pot (off the heat) with the shredded chicken and freshly chopped parsley. Enjoy!

Note: When reheating the soup, please heat on medium-low while stirring to avoid breaking the egg.

How to Serve Greek Lemon Soup

Serve Greek Lemon Soup hot in bowls. You can garnish it with additional freshly chopped parsley for extra color and flavor. A slice of crusty bread on the side makes a great addition for dipping!

How to Store Greek Lemon Soup

You can store leftover Greek Lemon Soup in an airtight container in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it in portions. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Greek Lemon Soup

• Use homemade broth for a richer flavor.
• Adjust the amount of lemon based on your personal preference for tanginess.
• For more texture, you can leave some of the vegetables chunky instead of blending them all.
• If you want a vegetarian version, skip the chicken and use vegetable broth, adding more vegetables for flavor.

Variation

For a twist on the traditional recipe, feel free to add vegetables like spinach or kale for added nutrition. You can also replace rice with quinoa for a different grain option.

FAQs

Q1: Can I make Greek Lemon Soup without chicken?
Yes! You can omit the chicken and use vegetable broth for a vegetarian version. Add more vegetables to maintain flavor.

Q2: Can I use leftover chicken for this recipe?
Absolutely! Shredded leftover chicken works perfectly for this soup. Just add it during the last stages of cooking.

Q3: What if I don’t have rice or orzo?
You can substitute with any small pasta like couscous or even quinoa. Adjust cooking times accordingly.

Greek Lemon Soup (Avgolemono)

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Boiling
• Cuisine: Greek
• Diet: High Protein

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Description

A comforting Greek Lemon Soup with bright flavors of lemon and herbs, perfect for any season and packed with protein.

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Ingredients

Scale 1x2x3x

• 10 cups water (or unsalted veggie broth)
• 1 yellow onion (whole and peeled)
• 4 garlic cloves (whole and peeled)
• 2 celery ribs (washed and cut in half)
• 1 carrot (peeled and whole)
• 1 tablespoon salt (to taste)
• 2 chicken breasts (or thighs)
• 1/2 cup rice (or orzo)
• 2 egg yolks
• Zest and juice of 1 lemon
• Freshly chopped parsley

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Instructions

1. Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat.
2. Once boiling, add the chicken, and reduce the heat to medium. Cover the pot halfway with a lid and let the soup cook for 40 minutes.
3. After 40 minutes, remove and transfer the chicken to a plate or cutting board. Shred the chicken and keep it aside.
4. Transfer the cooked veggies with one full ladle of broth to a blender. Blend until smooth and return the mixture to the pot of broth.
5. Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes.
6. In a bowl, whisk the egg yolks, lemon zest, and juice to blend.
7. Slowly add in some of the broth from your soup pot and whisk vigorously to temper the mixture.
8. Off the heat, add the egg mixture into the soup pot with the shredded chicken and freshly chopped parsley. Serve hot.

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Notes

When reheating, use medium-low heat while stirring to prevent breaking the egg. Adjust the amount of lemon based on preference.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 160mg