Description
Comforting Greek Lemon Chicken Soup whisks Mediterranean flavors into a heartwarming bowl of pure delight. Creamy avgolemono broth, tender chicken, and bright herbs invite you to savor a classic Greek culinary embrace.
Ingredients
Scale
Protein:
- 2 (6 ounces) chicken breasts, seasoned, cooked, and shredded
Vegetables and Aromatics:
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
Base and Liquid Ingredients:
- 6 cups low-sodium chicken stock
- 1/2 cup Arborio rice
- 2 large eggs
- 1/3 cup fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons extra-virgin olive oil
- 1 large bay leaf
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
Instructions
- Heat olive oil in a generously sized pot over medium-high warmth, introducing diced onion, chopped celery, and sliced carrots. Gently sauté the vegetables until they soften and the onion turns translucent, approximately 3-4 minutes.
- Introduce minced garlic and rapidly stir for 20-30 seconds until lightly golden and aromatic. Sprinkle with salt and pepper to enhance the flavor profile.
- Incorporate Arborio rice into the vegetable mixture, thoroughly coating each grain with the fragrant oil.
- Pour in chicken stock and nestle a bay leaf into the liquid. Allow the mixture to reach a gentle simmer, then reduce heat and cook for 10-12 minutes until rice achieves a tender consistency.
- Fold shredded chicken into the simmering soup, maintaining a low, steady heat to preserve the delicate texture.
- In a separate mixing bowl, vigorously whisk lemon juice and eggs until the mixture becomes light and frothy with a smooth, pale appearance.
- Carefully remove the pot from heat source. Gradually stream 2 cups of hot broth into the egg mixture while continuously whisking to prevent curdling, then slowly reintroduce the tempered egg mixture back into the soup, stirring constantly.
- Sprinkle fresh dill throughout the soup, taste and adjust seasonings as needed. Ladle the aromatic soup into warm serving bowls and present immediately for optimal enjoyment.
Notes
- Whisk eggs gently and slowly to prevent curdling, creating a smooth, silky texture in the soup.
- Use fresh, high-quality chicken stock for a richer, more complex flavor profile that elevates the entire dish.
- Keep the heat low when incorporating eggs to maintain a creamy consistency and prevent scrambling.
- For a gluten-free version, swap Arborio rice with cauliflower rice or quinoa, maintaining the soup’s delicate lemony essence.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 130 mg