Avgolemono Greek Lemon Chicken Soup

Dive into the delightful world of Avgolemono Greek Lemon Chicken Soup, your new go-to comfort food! This heartwarming dish marries tender chicken, zesty lemon, and a rich broth for an experience that warms the soul. With easy-to-follow steps and simple ingredients, this recipe is perfect for both beginners and seasoned cooks. Ready to treat yourself and your loved ones?

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Ingredients

1 lb (450g) boneless, skinless chicken thighs

8 cups chicken broth

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

1 cup long-grain rice

3 large eggs

⅓ cup fresh lemon juice (about 2-3 lemons)

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions

In a large pot, combine the chicken broth, chopped onion, diced carrots, and diced celery. Bring to a boil over medium-high heat.

Add the boneless chicken thighs to the pot, reduce heat to medium, and simmer for about 20 minutes, or until the chicken is fully cooked.

Remove the chicken from the pot and set it aside on a cutting board to cool slightly.

Add the rice to the broth mixture and cook according to package instructions (usually about 15 minutes) until the rice is tender.

While the rice cooks, shred the cooled chicken into bite-sized pieces.

In a mixing bowl, whisk together the eggs and lemon juice until frothy.

Gradually add a ladleful of hot broth from the pot into the egg mixture, whisking constantly to temper the eggs (this prevents them from curdling).

Slowly pour the tempered egg-lemon mixture back into the pot while stirring continuously.

Add the shredded chicken back into the soup, and season with salt and pepper to taste. Heat the soup gently for about 5 more minutes to ensure everything is warmed through.

Serve hot, garnished with fresh dill or parsley for an extra burst of flavor.

Prep Time: 15 mins | Total Time: 60 mins | Servings: 6