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To make Greek Lemon Chicken Soup Avgolemono, you will need: - 1 whole chicken (about 3-4 lbs), cleaned - 8 cups chicken broth - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 1 cup orzo pasta - 3 large eggs - 1/2 cup fresh lemon juice (about 3 large lemons) - Zest of 1 lemon - Salt and pepper to taste - Fresh dill or parsley, for garnish You can swap some ingredients based on what you have. - Use rotisserie chicken if you are short on time. - Swap orzo for rice or quinoa for a gluten-free option. - If you don’t have fresh lemons, use bottled lemon juice, but the taste may vary. - For a vegetarian version, replace chicken with mushrooms and use vegetable broth. Using fresh ingredients is key for great taste. Fresh chicken adds rich flavor and texture. Fresh lemons give that bright zing. Fresh herbs like dill or parsley enhance aroma and color. When you choose fresh, you elevate your dish. This makes your Avgolemono not just a meal but an experience. {{ingredient_image_1}} Start by placing your whole chicken in a large pot. Pour in eight cups of chicken broth. Turn the heat to medium-high and bring it to a boil. Once it starts boiling, lower the heat to medium-low. Skim off any foam that appears on the surface. This helps keep the broth clear. Next, add a chopped onion, two diced carrots, and two diced celery stalks to the pot. Cover the pot and let it simmer for about one hour. The chicken should be cooked and tender at this point. After the chicken has cooked, take it out of the pot. Let it cool on a plate. Strain the broth to remove the vegetables. This gives you a clear and flavorful broth. Return the broth to the pot. Now, it's time to add one cup of orzo pasta. Bring the broth back to a gentle simmer. Cook the orzo according to the package instructions until it's al dente. This usually takes about eight to ten minutes. While the broth simmers, prepare the Avgolemono mixture. In a bowl, whisk together three large eggs, half a cup of fresh lemon juice, and the zest of one lemon. Mix until everything is well combined. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces. Discard the bones and skin. Now it’s time to combine everything. Slowly temper the egg mixture by adding a ladle of hot broth to it while whisking. This step is crucial to prevent curdling. Repeat this a few times. Once the egg mixture is tempered, stir it back into the pot of soup. Keep stirring constantly. Finally, add the shredded chicken back into the soup. Season with salt and pepper to taste. Serve the soup hot, garnished with fresh dill or parsley for a bright finish. Enjoy your delicious Greek Lemon Chicken Soup! To get the right thickness in your Avgolemono soup, follow these steps: - Use orzo pasta. It cooks well and adds body. - Slowly mix the egg and lemon blend into the hot broth. This keeps it smooth. - Stir constantly to avoid lumps. Slowly is key here. - If you want it thicker, add a bit less broth when cooking the orzo. For a richer flavor in your soup, try these tips: - Use fresh herbs like dill or parsley. They brighten the dish. - Sauté the onion, carrots, and celery before adding broth. This enhances the taste. - Add a pinch of salt early on, then adjust later. This builds layers of flavor. - Opt for homemade chicken broth if you can. It adds depth and richness. Avoid these common pitfalls for the best Avgolemono: - Don’t rush the egg mixture. Temper it slowly to prevent curdling. - Avoid boiling after adding the egg mixture. This can cause lumps. - Don’t skip straining the broth. It helps keep the soup clear and light. - Remember to taste as you cook. Adjust seasoning to suit your taste. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh lemons and high-quality chicken broth. Fresh ingredients can significantly enhance the soup's taste. Egg Tempering Technique: When adding the egg mixture to the soup, ensure you temper the eggs properly to prevent curdling. Slowly adding hot broth while whisking continuously is key. Customize Your Veggies: Feel free to add or substitute vegetables like spinach or peas for added nutrition and color. This soup is versatile! Garnish for Flavor: Fresh herbs like dill or parsley not only add a pop of color but also bring a fresh flavor that complements the lemon in the soup. {{image_2}} To make a vegetarian version of Greek Lemon Chicken Soup, swap the chicken for hearty vegetables. Use mushrooms or chickpeas for protein. Replace the chicken broth with vegetable broth for a rich base. Add more veggies like zucchini, spinach, or bell peppers. This keeps the soup flavorful and satisfying without meat. Orzo adds a nice texture, but you can try different grains. Quinoa is a great choice; it cooks fast and is full of protein. Rice works well too; jasmine or basmati can add a unique taste. For gluten-free options, use gluten-free pasta or even cauliflower rice for a low-carb twist. Different regions in Greece use unique ingredients in Avgolemono. Some add wild greens like dandelion or sorrel for a fresh kick. Others may use different herbs, like mint or oregano, to change the flavor profile. Depending on local customs, the soup may even include different types of meat, like lamb or goat, adding to its rich heritage. To keep your Greek Lemon Chicken Soup fresh, let it cool first. Once cooled, pour the soup into airtight containers. This helps lock in flavor and moisture. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy your leftovers, reheat on the stove. Pour the soup into a pot and warm over low heat. Stir it often to prevent sticking. You can also use a microwave. Just place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. This keeps the soup creamy and smooth. To freeze your soup, use freezer-safe bags or containers. Leave some space at the top for expansion. The soup can stay in the freezer for up to three months. When it's time to eat, thaw it overnight in the fridge. Reheat gently on the stove after thawing. This way, you’ll have a delicious meal ready in no time! Avgolemono is a Greek sauce and soup made with eggs and lemon. You mix the two to get a creamy texture. It gives the soup a bright, fresh taste. The dish usually features chicken, broth, and orzo pasta. This soup warms your soul, making it perfect for any season. Yes, you can make this soup ahead of time. Just keep the soup base and the egg mixture separate. If you mix them too early, the eggs can curdle. Store the soup in the fridge for up to three days. Reheat gently and then add the egg mixture before serving. To make the soup less tangy, reduce the lemon juice. Start with a smaller amount, about 1/4 cup. Taste it and add more if needed. You can also use less lemon zest. This way, you still keep some flavor without the strong tang. You can use many herbs for garnish. Fresh parsley adds a mild flavor. Chives or basil also work well. Mint gives a fresh twist. Dill is traditional, but feel free to explore your favorites. Adding herbs makes the soup look pretty and taste great! This blog post covered how to make a delicious Avgolemono soup. We discussed fresh ingredients, step-by-step cooking, and tips for the best taste. Remember to adapt the recipe with variations like a vegetarian version or alternative grains. Always store leftovers properly and know how to reheat them well. Cooking should be fun and flexible. Enjoy experimenting and making this soup your own. I hope you feel ready to create a tasty bowl of Avgolemono. Happy cooking!

Lively Greek Lemon Chicken Soup

A refreshing and hearty chicken soup with a zesty lemon flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Greek
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 whole chicken (about 3-4 lbs), cleaned
  • 8 cups chicken broth
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 cup orzo pasta
  • 3 large eggs
  • 0.5 cup fresh lemon juice (about 3 large lemons)
  • 1 zest of 1 lemon
  • to taste salt and pepper
  • for garnish fresh dill or parsley

Instructions
 

  • In a large pot, place the whole chicken and cover with chicken broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to medium-low and skim off any foam that forms on the surface.
  • Add the chopped onion, carrots, and celery. Cover and simmer for about 1 hour or until the chicken is fully cooked and tender.
  • Remove the chicken from the pot and set aside to cool. Strain the broth to remove the vegetables. Return the clear broth to the pot.
  • In a bowl, whisk together eggs, lemon juice, and lemon zest until well combined.
  • Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the bones and skin.
  • Bring the broth to a gentle simmer and add the orzo pasta. Cook according to package instructions until al dente.
  • Slowly temper the egg mixture by adding a ladle of the hot broth to the egg mixture while whisking continuously. Repeat this process a few times.
  • Once tempered, gradually stir the egg mixture back into the pot of soup, stirring constantly to avoid curdling.
  • Add the shredded chicken back into the soup and season with salt and pepper to taste.
  • Serve hot, garnished with fresh dill or parsley.

Notes

Garnish with fresh dill or parsley for added flavor.
Keyword chicken soup, Greek cuisine, lemon, orzo