Avgolemono Soup

Why Make This Recipe

Avgolemono Soup is a delightful Greek dish that combines chicken, lemon, and egg into a creamy and comforting meal. It is perfect when you need something soothing, whether you are feeling under the weather or simply looking for a warm bowl of goodness. The bright lemon flavor and the tender chicken make it a favorite for many. This soup is not only delicious but also easy to make, making it a great choice for both novice cooks and seasoned chefs.

How to Make Avgolemono Soup

Ingredients:

• 1 lb boneless chicken thighs
• 4 cups low-sodium chicken broth
• 2 large eggs
• Juice of 2 fresh lemons
• 2 tbsp fresh dill or parsley (for garnish)
• Salt and pepper to taste

Directions:

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the chicken thighs and let them cook for about 20 minutes until tender.
2. Once the chicken is done, remove it from the pot and let it cool a bit before shredding it into bite-sized pieces.
3. In a separate bowl, whisk together the eggs and the fresh lemon juice until smooth and creamy.
4. Very slowly, ladle some of the hot broth into the egg-lemon mixture while whisking continuously. This step helps to temper the eggs and prevents them from curdling.
5. Once combined, pour the mixture back into the pot with the remaining broth.
6. Stir in the shredded chicken and season with salt and pepper to taste. Let it simmer gently for about 5 minutes to heat through.
7. Serve the soup hot, garnished with a sprinkle of fresh dill or parsley for that touch of brightness.

How to Serve Avgolemono Soup

Served hot, Avgolemono Soup makes a fantastic starter or main dish. You can pair it with crusty bread or a light salad for a fuller meal. Adding a squeeze of fresh lemon juice on top before serving can enhance the flavor, making it even more refreshing.

How to Store Avgolemono Soup

You can store leftover Avgolemono Soup in an airtight container in the refrigerator. It will keep well for up to three days. If you want to store it for a longer period, consider freezing it for up to a month. Just be aware that the texture might change slightly once thawed.

Tips to Make Avgolemono Soup

• Make sure to whisk the egg and lemon mixture gently but thoroughly for a smooth texture.
• To keep the broth clear, avoid boiling the soup vigorously after adding the egg mixture.
• Feel free to adjust the lemon juice according to your taste preference.

Variation

You can add some cooked rice or orzo pasta to the soup for a heartier version. Additionally, incorporating vegetables like carrots or celery can enhance the flavor and nutrition of the dish.

FAQs

1. Can I use chicken breast instead of thighs?
   Yes, chicken breast works well, but thighs tend to be juicier and more flavorful.

2. Is it safe to reheat Avgolemono Soup?
   Yes, you can reheat it on the stove over low heat. Stir gently to maintain the soup’s creamy texture.

3. Can I use bottled lemon juice instead of fresh?
   While fresh lemon juice gives the best flavor, bottled juice can be used in a pinch, though it may alter the taste slightly.

Avgolemono Soup

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A delightful Greek dish combining chicken, lemon, and egg into a creamy and comforting soup.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken thighs
• 4 cups low-sodium chicken broth
• 2 large eggs
• Juice of 2 fresh lemons
• 2 tbsp fresh dill or parsley (for garnish)
• Salt and pepper to taste

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Instructions

1. In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add the chicken thighs and let them cook for about 20 minutes until tender.
2. Once the chicken is done, remove it from the pot and let it cool a bit before shredding it into bite-sized pieces.
3. In a separate bowl, whisk together the eggs and the fresh lemon juice until smooth and creamy.
4. Very slowly, ladle some of the hot broth into the egg-lemon mixture while whisking continuously to temper the eggs.
5. Once combined, pour the mixture back into the pot with the remaining broth.
6. Stir in the shredded chicken and season with salt and pepper to taste. Let it simmer gently for about 5 minutes to heat through.
7. Serve the soup hot, garnished with a sprinkle of fresh dill or parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to a month.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Greek
• Diet: Poultry

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 2g
• Sodium: 550mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 0g
• Protein: 38g
• Cholesterol: 240mg