Greek Lemon Chicken Soup

why make this recipe

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish. It combines tender chicken, bright lemon, and hearty orzo into a soothing bowl that’s perfect for any day. Not only is it delicious, but it’s also easy to make. This soup is ideal for anyone looking to warm up on a chilly day or provide comfort when feeling under the weather. Plus, it’s packed with nutrients, thanks to the spinach and wholesome ingredients.

how to make Greek Lemon Chicken Soup

Ingredients:

• 1 lb chicken breasts
• 4 cups chicken broth
• 1 cup orzo or rice
• 2 large eggs
• 2 lemons (juiced)
• 1 cup spinach (fresh)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• Salt and pepper to taste
• Olive oil

Directions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
2. Add chicken breasts and cook for about 5 minutes on each side until browned.
3. Pour in chicken broth and bring to a boil. Add orzo or rice and cook until tender, about 10 minutes.
4. In a bowl, whisk together eggs and lemon juice.
5. Temper the egg mixture by slowly adding a ladle of hot soup while whisking continuously.
6. Stir the egg-lemon mixture back into the soup, then add fresh spinach.
7. Season with salt and pepper to taste, and serve hot.

how to serve Greek Lemon Chicken Soup

You can serve Greek Lemon Chicken Soup warm, garnished with a sprinkle of fresh herbs or extra lemon zest for added brightness. It pairs well with crusty bread or a simple side salad.

how to store Greek Lemon Chicken Soup

To store leftovers, let the soup cool completely and then transfer it to an airtight container. It can be kept in the fridge for 3-4 days. If you want to store it for longer, consider freezing the soup in portions. Just be aware that the texture may change slightly once frozen and reheated.

tips to make Greek Lemon Chicken Soup

• For a creamier texture, you can add a splash of heavy cream when serving.
• Ensure you whisk the egg and lemon mixture well to prevent scrambling when adding it to the hot soup.
• Adjust the lemon juice to taste; some may prefer a more tangy flavor!

variation

If you want a vegetarian version, you can skip the chicken and use vegetable broth instead. You can also add other veggies like carrots or peas for extra nutrition.

FAQs

1. Can I use leftover chicken for this soup?
Yes! Shredded leftover chicken works great and can save you cooking time.

2. How can I make this soup gluten-free?
Use gluten-free rice instead of orzo to make it gluten-free.

3. Can I make this soup in advance?
Yes, you can make it a day ahead. Just remember to add the spinach right before serving to keep it fresh.

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