Description
This healing Avgolemono soup is a comforting and revitalizing Greek classic, featuring tender chicken, aromatic vegetables, and a creamy, tangy lemon-egg broth. Perfect for a nourishing dinner, this recipe combines simple ingredients to create a flavorful and wholesome meal that warms the soul.
Ingredients
Scale
Soup Base
- 2 pieces Chicken Breasts (or pre-cooked rotisserie chicken)
- 6 cups Chicken Broth (preferably low-sodium)
Vegetables
- 1 piece Onion (chopped)
- 3 cloves Garlic (minced)
- 1 piece Carrot (diced)
- 1 piece Celery (diced)
Grains
- 1 cup Rice or Orzo (short-grain rice or orzo, can substitute with brown rice)
Egg & Lemon Mixture
- 3 pieces Eggs (beaten and tempered)
- 2 tablespoons Lemon Juice (freshly squeezed)
Instructions
- Cook the Chicken: In a large pot, bring 6 cups of chicken broth to a gentle simmer over medium heat. Add the chicken breasts and cook for about 20 minutes until fully cooked and tender. Remove the chicken and set aside to cool slightly, then shred into bite-sized pieces.
- Sauté Vegetables: Lower the heat, add a drizzle of olive oil to the same pot, then sauté chopped onion, minced garlic, diced carrot, and diced celery for 5 to 7 minutes until soft and fragrant.
- Add Rice or Orzo: Stir in the rice or orzo and sauté for 2 additional minutes to toast slightly, then pour in the reserved chicken broth and bring the soup to a gentle boil.
- Prepare Egg-Lemon Mixture: In a separate bowl, whisk together the beaten eggs and freshly squeezed lemon juice. Slowly add about one cup of the hot broth to this mixture while whisking constantly to temper the eggs and prevent scrambling.
- Combine and Thicken Soup: Gradually pour the tempered egg-lemon mixture back into the pot with the soup while stirring continuously. Cook gently over low heat, making sure the soup does not boil, until it thickens to a creamy consistency.
- Add Chicken and Season: Return the shredded chicken to the pot. Season the soup with salt and pepper according to taste, and heat through for another 2 to 3 minutes before serving.
Notes
- Tempering the eggs is crucial to avoid curdling and achieve a smooth, creamy texture.
- You can use pre-cooked rotisserie chicken to save time.
- Brown rice can be used instead of white rice or orzo for a healthier option, but cooking times may vary.
- Use freshly squeezed lemon juice for the best flavor impact.
- Do not let the soup boil after adding the egg-lemon mixture, as this can cause the eggs to scramble.
