Description
Chicken Soup à la Grec, also known as Greek lemon chicken soup (Avgolemono), is a creamy, comforting dish made with tender chicken, rice or orzo, and a silky egg-lemon broth. This easy homemade soup is rich, nourishing, and bursting with fresh, tangy flavor.
Ingredients
- 500g chicken (bone-in pieces or shredded cooked chicken)
- 1.5 liters chicken broth
- ½ cup rice or orzo
- 2 eggs
- 3 tbsp lemon juice (freshly squeezed)
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 tbsp fresh dill or parsley (chopped)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chicken and pour in chicken broth. Bring to a boil.
- Reduce heat and simmer until chicken is tender and fully cooked.
- Remove chicken, shred it, and set aside.
- Add rice or orzo to the broth and cook until tender.
- In a bowl, whisk eggs with lemon juice until smooth.
- Slowly add a ladle of hot broth to the egg mixture while whisking (tempering).
- Gradually pour the mixture back into the soup, stirring gently.
- Return shredded chicken to the pot and heat gently without boiling.
- Season with salt and pepper, then garnish with fresh dill or parsley.
- Serve warm.
Notes
Temper eggs carefully to avoid curdling.Do not boil after adding the egg-lemon mixture.Use fresh lemon juice for best flavor.Great for using leftover cooked chicken.
