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Greek Chicken And Lemon Soup Recipe

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Greek Lemon Rice and Chicken Soup Tastefulventure
Greek Lemon Rice and Chicken Soup Tastefulventure from tastefulventure.com

Description

Greek chicken and lemon soup, also known as Avgolemono, is a traditional Greek soup that is perfect for any chilly day. It is a creamy, tangy, and savory soup that is easy to make and is perfect for a cozy night in. This soup is made with tender chicken, rice, and a lemony broth that is thickened with eggs, creating a unique texture and flavor. This soup is a perfect combination of comfort and health, and it will surely become a favorite in your household.

Prep Time

The prep time for this soup is around 15 minutes. You will need to chop the onions, carrots, celery, and chicken, and measure out the rice and other ingredients.

Cook Time

The cook time for this soup is around 40 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breast, chopped into small pieces
  • 1 onion, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 cup uncooked rice
  • 8 cups chicken broth
  • 3 eggs
  • 1/2 cup freshly squeezed lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

Equipment

  • Large pot
  • Measuring cups and spoons
  • Cutting board and knife
  • Whisk

Method

  1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
  2. Add the onion, carrots, and celery, and cook until the vegetables are tender, about 5-7 minutes.
  3. Add the rice, chicken broth, oregano, salt, and pepper, and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked.
  4. In a separate bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice.
  5. Slowly pour 2 cups of the hot soup into the egg mixture, whisking constantly.
  6. Pour the egg mixture back into the pot of soup, whisking constantly.
  7. Simmer the soup for an additional 5-10 minutes, or until the soup has thickened.
  8. Serve hot and enjoy!

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat until heated through.

Nutrition Info

This soup recipe yields 8 servings. Each serving contains approximately:
  • Calories: 235
  • Protein: 19g
  • Fat: 6g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 925mg

Recipes FAQ

What is Greek chicken and lemon soup?

Greek chicken and lemon soup, also known as Avgolemono, is a traditional Greek soup made with chicken, rice, and a lemony broth that is thickened with eggs, creating a unique texture and flavor.

What is Avgolemono soup?

Avgolemono soup is a traditional Greek soup made with chicken, rice, and a lemony broth that is thickened with eggs, creating a unique texture and flavor.

How do I thicken Avgolemono soup?

Avgolemono soup is thickened with eggs. Whisk the eggs in a separate bowl until frothy. Gradually whisk in the lemon juice. Slowly pour 2 cups of the hot soup into the egg mixture, whisking constantly. Pour the egg mixture back into the pot of soup, whisking constantly. Simmer the soup for an additional 5-10 minutes, or until the soup has thickened.

Recipe Tips

  • Don't overcook the rice, or it will become mushy.
  • You can use chicken thighs instead of chicken breasts for a more tender and flavorful soup.
  • Make sure to whisk the egg mixture constantly when adding it to the soup, to prevent the eggs from scrambling.
  • You can add more or less lemon juice, depending on your taste preferences.

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