Description
Indulge in the tantalizing flavors of authentic Greek Lemon Chicken Soup (Avgolemono), a comforting and nourishing dish that will transport you to the Aegean. This traditional recipe features a rich, velvety broth infused with the bright, citrusy notes of lemon, tender chicken, and a delicate egg-lemon sauce that adds a creamy, silky texture.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 cups chicken broth
– 3 large eggs
– 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
– 2 tablespoons cornstarch
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– Chopped fresh parsley, for garnish
Instructions
1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the chicken pieces and simmer for 15-20 minutes, or until the chicken is cooked through.
3. In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until well combined.
4. Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create the velvety avgolemono sauce.
5. Reduce the heat to low and continue to cook, stirring occasionally, for 5-10 minutes, or until the sauce has thickened slightly.
6. Stir in the minced garlic and dried oregano, and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
– For a heartier meal, serve the soup with crusty bread or a side salad.
– You can adjust the lemon flavor by adding more or less lemon juice to taste.
– Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Greek