Greek Lemon Chicken Soup 

Greek Lemon Chicken Soup, known as Avgolemono, is a traditional Greek dish celebrated for its comforting, velvety texture and bright, citrusy flavor. This hearty soup combines tender chicken, rice, and vegetables, all enveloped in a rich egg-lemon sauce that thickens the broth without the need for cream. Often enjoyed as a remedy for colds or simply as a satisfying meal, Avgolemono offers a nourishing and flavorful experience.

Ingredients (Serves 6)

• 2 tablespoons olive oil

• 1½ cups yellow onion, finely chopped

• 2 cloves garlic, minced

• 1 bay leaf

• 3 tablespoons chicken stock paste

• 8 cups water

• 2 chicken breasts

• ½ cup uncooked jasmine rice (or other rice of choice)

• 2 tablespoons – ¼ cup fresh chopped dill

• Salt and pepper to taste

For the Avgolemono (egg-lemon sauce):

• 3 large eggs, separated

• Juice of 3 lemons

• 1 cup soup broth

Garnish:

• Fresh dill

• Salt and pepper

• Olive oil

Directions

1. Sear the Chicken: Season the chicken breasts with salt and pepper. In a large stock pot, heat olive oil over medium-high heat. Add the chicken breasts and sear for 2 minutes per side. Remove and set aside.

2. Sauté Vegetables: In the same pot, add chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

3. Prepare Broth: Stir in chicken stock paste and bay leaf. Add water and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 15-20 minutes.

4. Add Rice and Chicken: Add uncooked rice to the pot and stir. Return the seared chicken breasts to the pot. Simmer until the rice is tender and the chicken is cooked through, about 15-20 minutes. Remove the chicken, shred it, and return it to the pot.

5. Prepare Avgolemono: In a medium bowl, whisk together egg yolks and lemon juice. Gradually add 1 cup of hot broth from the soup to the egg mixture, whisking constantly to temper the eggs.

6. Combine: Slowly pour the tempered egg-lemon mixture back into the soup, stirring continuously. Continue to cook over low heat until the soup thickens slightly, about 5 minutes. Do not allow the soup to boil.

7. Season and Serve: Season with salt and pepper to taste. Garnish with fresh dill and a drizzle of olive oil. Serve warm.

Nutritional Information (Per Serving)

• Calories: 373 kcal

• Protein: 32.4 g

• Fat: 13.5 g

• Carbohydrates: 8.6 g

• Fiber: 2.6 g

• Sugar: 3.9 g

• Sodium: 1,195 mg

• Cholesterol: 24 mg

• Potassium: 459 mg

• Vitamin A: 150 IU

• Vitamin C: 31.9 mg

• Calcium: 78 mg

• Iron: 1.3 mg