Description
Discover the authentic flavors of Greece in this Homemade Greek Lemon Chicken Soup (Avgolemono) – a comforting, 30-minute recipe that’s full of bright, citrusy notes.
Ingredients
– 1 lb boneless, skinless chicken breasts, cubed
– 6 cups chicken broth
– 3 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 2 tbsp lemon zest
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. – In a large pot, bring the chicken broth to a simmer over medium heat.
2. – Add the cubed chicken and simmer for 10-12 minutes, until the chicken is cooked through.
3. – In a medium bowl, whisk together the eggs and lemon juice.
4. – Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create the velvety avgolemono sauce.
5. – Stir in the lemon zest, garlic, and oregano. Season with salt and pepper to taste.
6. – Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
– For a heartier meal, serve the soup with crusty bread or pita.
– Adjust the lemon juice to taste, adding more for a stronger citrus flavor.
– Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Courses
- Method: Stovetop
- Cuisine: Greek