Description
Experience the bright, tangy flavors of Greece with this creamy Greek Lemon Chicken Soup (Avgolemono). Packed with tender chicken, fresh herbs, and a rich, lemon-infused broth, this comforting classic is the perfect meal for a chilly day.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
– 6 cups chicken broth
– 3 large eggs
– 1/4 cup fresh lemon juice (about 2 lemons)
– 2 tablespoons cornstarch
– 2 teaspoons dried oregano
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh dill, plus more for garnish
– Lemon wedges, for serving
Instructions
1. In a large pot, bring the chicken broth to a simmer over medium-high heat. Add the chicken and cook for 8-10 minutes, until the chicken is cooked through.
2. In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until smooth.
3. Slowly pour the egg mixture into the simmering broth, whisking constantly, until the soup thickens, about 2-3 minutes.
4. Stir in the oregano, salt, and pepper. Remove from heat and stir in the 2 tablespoons of chopped dill.
5. Serve the Greek Lemon Chicken Soup (Avgolemono) hot, garnished with additional fresh dill and lemon wedges.
Notes
This soup can be made in advance and reheated gently before serving. The key is to temper the eggs slowly to prevent curdling. Adjust the lemon juice to taste for your desired level of tanginess.
- Prep Time: 15
- Cook Time: 20
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: Greek