Greek Lemon Chicken Soup (Avgolemono)
A comforting Greek lemon chicken soup that combines tart lemon, savory chicken, and creamy texture for a soothing meal perfect for family gatherings.
Ingredients
For the Soup
- 1 whole whole chicken (3-4 lbs) or 4 chicken breasts Use breasts for quicker cooking time.
- 8 cups water
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, quartered
- 2-3 cloves garlic, minced
For the Egg and Lemon Mixture
- 2 large eggs
- 1/3 cup fresh lemon juice (about 2-3 lemons)
To Taste
- Salt and pepper To taste
- Fresh parsley, chopped, for garnish
Instructions
Preparation
- In a large pot, combine the whole chicken (or chicken breasts) with water, carrots, celery, onion, and garlic.
- Bring the mixture to a gentle boil over medium-high heat, skimming off any foam that rises to the surface.
- Reduce the heat, cover, and let it simmer for about 40-60 minutes until the chicken is cooked through and tender.
- Carefully remove the chicken from the pot and allow it to cool. Once cool enough to handle, shred the meat and discard the bones.
- Strain the broth to remove the vegetables and return it to the pot.
Finishing Touches
- In a bowl, whisk together the eggs and lemon juice until slightly frothy.
- Slowly ladle in some hot broth into the egg mixture, stirring constantly to temper the eggs.
- Gradually pour the egg mixture back into the pot while stirring.
- Add the shredded chicken back into the pot and season with salt and pepper. Heat gently until warmed through.
- Serve garnished with fresh parsley.
Notes
Letting the soup rest for 10-15 minutes before serving will allow the flavors to meld beautifully. To prevent curdling, remember to temper your eggs before adding them to the hot broth. Always taste and adjust your seasonings after adding the egg and lemon mixture for that perfect zing.