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Greek Lemon Chicken Soup, fondly known as Avgolemono, is a culinary gem that embodies the vibrant flavors and warmth of Mediterranean cooking. With its silky texture and zesty lemon notes, Avgolemono is more than just a soup; it’s a comforting embrace in a bowl. Often served during family gatherings, celebrations, and even as a remedy for the common cold, this traditional Greek dish is both nourishing and delightful. Whether you're looking to impress guests or simply enjoy a heartwarming meal, Avgolemono is an excellent choice that showcases the best of what Greek cuisine has to offer.

Greek Lemon Chicken Soup

Discover the comforting flavors of Greek Lemon Chicken Soup, known as Avgolemono. This traditional Mediterranean dish combines chicken, eggs, and fresh lemon for a creamy and tangy delight. Perfect for family gatherings or a cozy meal, Avgolemono is rich in nutrients and full of history. Follow our guide to make your own soup at home and bring a taste of Greece to your table. Enjoy this heartwarming classic! #Avgolemono #GreekCuisine #ComfortFood #MediterraneanCooking #HomemadeSoup #NourishingRecipes
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Ingredients
  

1 lb boneless, skinless chicken thighs or breasts

6 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, sliced

1 cup celery, diced

1 cup rice (or orzo pasta)

3 large eggs

1/2 cup fresh lemon juice (about 2-3 lemons)

1 tablespoon lemon zest

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

Cook the Chicken: In a large pot, combine the chicken broth, diced onion, minced garlic, sliced carrots, and diced celery. Bring to a boil over medium-high heat. Once boiling, add the chicken thighs or breasts. Reduce the heat to a simmer and cook for about 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F). Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.

    Cook the Rice or Orzo: In the same pot with the broth and vegetables, add the rice or orzo pasta. Cook according to package instructions until al dente. If using rice, it usually takes about 15-20 minutes.

      Prepare the Avgolemono Mixture: While the rice or orzo is cooking, whisk together the eggs, fresh lemon juice, and lemon zest in a separate bowl until well combined. This will give the soup its creamy texture and tangy flavor.

        Temper the Eggs: To prevent the eggs from curdling, gradually add a ladle of hot broth from the pot into the egg mixture while whisking constantly. Repeat this process two or three times, slowly warming the egg mixture.

          Combine Everything: Once the egg mixture is tempered, slowly pour it back into the pot while stirring continuously. This will give the soup a creamy texture. Add the shredded chicken back to the pot and stir to combine.

            Season and Serve: Taste and season the soup with salt and pepper as needed. Allow the soup to heat through, but do not bring it to a boil once the egg mixture has been added. Serve hot, garnished with fresh dill or parsley.

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6