Greek Lemon Chicken Soup

Introduction

There’s something incredibly comforting about a bowl of Greek Lemon Chicken Soup, known as “Avgolemono.” It’s a family favorite in our home, especially during chilly evenings or when someone needs a little pick-me-up. The rich flavors of tender chicken, zesty lemon, and creamy eggs come together to create a soup that’s both hearty and refreshing. Each spoonful is a warm hug, bringing the vibrant taste of Greece right to your kitchen. My family adores this soup, and it has become a staple in our meal rotations, often requested for gatherings and special occasions.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, diced small
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt (not table salt)
• 1/8 teaspoon pepper
• 1/2 cup Arborio rice
• 6 cups low-sodium chicken stock
• 1 large bay leaf
• 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
• 1/3 cup fresh lemon juice
• 2 large eggs
• 2 1/2 tablespoons chopped fresh dill

Instructions

1. Sauté the Vegetables: Warm the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots; sauté until the vegetables are tender and the onion is translucent, about 3 minutes. Add the minced garlic and sauté until slightly browned and fragrant, about 20 seconds. Season with the salt and pepper.
2. Add the Rice: Stir in the Arborio rice, coating it with the oil and vegetables.
3. Simmer the Stock: Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer, and cook until the rice is tender, about 10 minutes.
4. Incorporate the Chicken: Add the shredded chicken to the pot and maintain a gentle simmer.
5. Prepare the Egg and Lemon Mixture: In a medium bowl, whisk together the fresh lemon juice and eggs until light and frothy.
6. Temper the Eggs: Remove the saucepan from heat (this is crucial to avoid curdling). Slowly whisk 2 cups of the hot broth into the egg mixture, then gradually pour the egg mixture back into the soup, stirring continuously to incorporate. This process helps equalize the temperatures and prevents the eggs from cooking too quickly.
7. Finish the Soup: Stir in the chopped dill. Taste and adjust the seasoning if necessary. Ladle into bowls and serve immediately.

Nutrition Facts

• Servings: 6
• Calories per Serving: 290
• Total Fat: 10g
• Saturated Fat: 2g
• Cholesterol: 135mg
• Sodium: 350mg
• Total Carbohydrates: 31g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 19g

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

How to Serve

• Garnish: Add extra dill or a lemon wedge on top for presentation.
• Accompaniment: Serve with crusty bread or a light salad.
• Temperature: Serve hot for the best flavor and comfort.

Additional Tips

1. Use Fresh Ingredients: Fresh lemon juice and herbs make a significant difference in flavor.
2. Perfecting the Egg Mixture: Always temper the eggs to avoid scrambling; add hot broth gradually.
3. Add More Veggies: Feel free to incorporate more vegetables like spinach or zucchini for added nutrition.
4. Chicken Options: Use rotisserie chicken for a quicker option; just shred it and add it to the soup.
5. Storage: If you plan to store leftovers, consider adding the rice when serving to keep it from becoming mushy.

Recipe Variations

• Vegetarian Version: Substitute the chicken with chickpeas and use vegetable broth instead of chicken stock.
• Creamier Texture: Add a splash of heavy cream at the end for a richer soup.
• Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
• Different Grains: Swap Arborio rice for orzo or quinoa for a different texture.

Serving Suggestions

• Salad: Pair with a Greek salad featuring feta, olives, and tomatoes.
• Bread: Serve with warm pita or crusty artisan bread to soak up the soup.
• Dessert: Finish with a light dessert like yogurt with honey and walnuts for a classic Greek touch.

Freezing and Storage

• Refrigeration: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: This soup freezes well; however, the rice may become mushy when reheated. If freezing, consider leaving out the rice and adding it fresh when you reheat the soup.

FAQ Section

1. Can I use frozen vegetables?
   Yes, frozen vegetables can be used in place of fresh; just adjust the cooking time as needed.
2. Is there a substitute for Arborio rice?
   You can use jasmine or basmati rice, but the texture will be different.
3. How can I make the soup thicker?
   You can add more rice or blend a portion of the soup to create a creamier consistency.
4. Can I use lemon zest?
   Absolutely! Lemon zest adds a wonderful citrusy aroma and flavor.
5. What if I don’t have fresh dill?
   You can substitute dried dill, but use it sparingly as dried herbs are more concentrated.
6. How do I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3 days.
7. Can I make this soup in advance?
   Yes, you can prepare it a day in advance; just add the rice and temper the eggs before serving.
8. Is this soup gluten-free?
   Yes, as long as you ensure that the chicken stock and any additional ingredients are gluten-free.
9. What can I use instead of eggs?
   To make it egg-free, you can skip the egg mixture and simply enjoy a lemony broth.
10. How can I make this soup dairy-free?
    The recipe is already dairy-free; just avoid any added cream.

Conclusion

Greek Lemon Chicken Soup is a delightful dish that brings warmth and comfort to any meal. Its bright flavors and creamy texture make it a perfect choice for gatherings or cozy family dinners. Whether you’re a fan of Greek cuisine or just looking for a comforting soup, this recipe is sure to please everyone at the table. With simple ingredients and easy preparation, you’ll find yourself making this soup time and time again. Enjoy a bowlful of sunshine and comfort with each spoonful!

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