Greek Lemon Chicken Soup Avgolemono

$- 1 lb boneless, skinless chicken breast - 6 cups chicken broth - 1 cup orzo pasta - 3 large eggs - 1/4 cup freshly squeezed lemon juice - Zest of 1 medium lemon - 1 cup baby spinach - 1 medium onion - 2 cloves garlic - 2 tablespoons extra virgin olive oil - Salt and black pepper The main ingredients for Greek Lemon Chicken Soup Avgolemono start with chicken. I use 1 pound of boneless, skinless chicken breast. It gives a nice flavor and texture. Next, I add 6 cups of chicken broth. This broth forms the soup's heart. It adds richness and warmth to the dish. Next, I stir in 1 cup of orzo pasta. Orzo gives a lovely bite and makes the soup filling. For flavor, I whisk together 3 large eggs, 1/4 cup of freshly squeezed lemon juice, and zest from 1 medium lemon. This mix creates that famous Avgolemono sauce. It adds a creamy, tangy twist to the soup. Then, I add vegetables. I toss in 1 cup of baby spinach for color and nutrition. I also use 1 medium onion and 2 cloves of garlic. These aromatics build a strong flavor base. Finally, I drizzle in 2 tablespoons of extra virgin olive oil. This step enhances the soup's richness. I season with salt and black pepper to taste. Each element works together to create a comforting bowl of soup that warms the soul. Start by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Sauté the onion for about five minutes, until it turns clear and a bit golden. Then, stir in the minced garlic and cook for one more minute. This step adds great flavor to the soup. Next, it’s time to add the chicken. Toss in the diced chicken breast and season it with salt and black pepper. Cook the chicken for about five to seven minutes. Stir it occasionally until it is fully cooked and no longer pink. This ensures your soup has tender chicken pieces. Now, it's time to pour in the chicken broth. Bring the mixture to a gentle simmer. Once it’s bubbling lightly, add the orzo pasta. Stir the pasta into the broth and cook for about eight to ten minutes. You want the orzo to be tender but still firm to the bite, or al dente. This texture adds a nice bite to your soup. While the soup simmers, prepare the Avgolemono mixture. In a separate bowl, whisk together the eggs, lemon juice, and lemon zest. Keep whisking until the mixture is smooth and well combined. This mix adds a creamy and tangy flavor to the soup. To temper the egg mixture, slowly add a ladleful of hot soup into the bowl while whisking. This step is key to avoid cooking the eggs too fast. If you skip this, the eggs might curdle in the soup. Once well mixed, gradually pour this tempered egg mixture back into the pot. Stir gently to combine everything. Now, add the baby spinach to the soup. Let it wilt in the hot soup for about one to two minutes. This adds a fresh color and a healthy touch. After the spinach is wilted, taste the soup. Adjust the seasoning with more salt and pepper if needed. Remove the pot from heat when everything is heated through. Your Greek Lemon Chicken Soup Avgolemono is now ready to serve! To keep spinach fresh and tasty, add it at the end. This way, it wilts just right. The heat from the soup cooks the spinach without losing its bright green color. Use baby spinach for a tender bite. Remember to rinse it well before adding to the pot. This removes dirt and helps keep nutrients intact. To prevent curdling, temper the eggs. Start by whisking the eggs, lemon juice, and zest in a bowl. Then, slowly add a ladle of hot soup to this mix. Whisk constantly as you pour. This step warms the eggs gradually. After that, pour the egg mixture back into the soup slowly while stirring. This keeps your soup creamy and smooth. For a richer flavor, add fresh herbs like dill or parsley. You can sprinkle them on top just before serving. A pinch of black pepper boosts the taste too. Don’t forget to taste your soup before serving. Adjust salt and pepper as needed. You can also try a dash of paprika for a little warmth. {{image_4}} You can easily make a vegetarian version of Avgolemono. Simply swap the chicken for hearty vegetables or tofu. Try using zucchini, carrots, or bell peppers. These veggies add great flavor and texture. Tofu can also be a great protein source. Ensure you season the tofu well. Cook it until golden for a nice crunch. This way, you keep the essence of the dish while making it plant-based. Another fun twist is to use different grains. Instead of orzo, consider rice or quinoa. Both options cook well in the soup and absorb the flavors nicely. Rice gives a classic feel, while quinoa adds a nutty taste and boosts protein. Choose what you like best or have on hand. This change keeps the dish exciting and nutritious. Greek regions have their own takes on Avgolemono. In some areas, cooks add lentils or chickpeas for extra depth. Others may use local herbs like oregano or mint. Each region has unique flavors that change the soup's character. Explore these variations for a taste of Greece from different parts. You might find a new favorite way to enjoy this comforting dish! To store leftovers safely, let the soup cool down first. Transfer it to an airtight container. Place it in the fridge. Avgolemono will stay fresh for three to four days. Make sure you label the container with the date. This helps you keep track of how long it has been there. If you want to freeze Avgolemono, do it before adding the eggs. The egg mixture can separate when thawed. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When you’re ready to enjoy it, just thaw it overnight in the fridge. To reheat the soup, do it slowly on the stove over low heat. This helps keep the texture smooth. Stir often to prevent sticking. If it seems too thick, add a splash of chicken broth or water. Heat until warm but not boiling. Boiling can cause the eggs to curdle. Enjoy your comforting bowl of Avgolemono! Avgolemono is a Greek soup made with chicken, lemon, and eggs. The word itself comes from "avgo" meaning egg and "lemono" meaning lemon. This dish holds a special place in Greek culture. It often brings comfort during family gatherings. The bright lemon flavor adds a refreshing twist. The creamy texture makes it a favorite for many. Yes, you can make Avgolemono ahead of time. Prepare the soup base without adding the eggs. This keeps the texture smooth. Store the soup in the fridge for up to three days. When ready to serve, reheat the soup gently. Then, whisk in the egg and lemon mix just before serving. This keeps the soup fresh and creamy. To make your soup creamy, use a few key techniques. First, temper the egg mixture by slowly adding hot soup to it. This step prevents the eggs from curdling. Whisk the eggs and lemon juice until smooth. Gradually mix them into the soup while stirring. This creates a velvety texture that is signature to Avgolemono. Yes, store-bought broth is a great option if you're short on time. It can save you effort and still taste good. However, homemade broth has richer flavor and depth. If you choose store-bought, look for low-sodium options. This lets you control the saltiness of your soup. Always taste and adjust seasonings to suit your preference. In this article, we covered how to make a delicious Avgolemono soup. We discussed the key ingredients like chicken, broth, and orzo. I shared step-by-step instructions, tips for better flavor, and variations for different diets. Remember, the right techniques can make your soup creamy and full of taste. Enjoy your cooking and make this soup your own! You can experiment with flavors and ingredients. Enjoy your culinary journey with Avgolemono!$

Greek Lemon Chicken Soup Avgolemono

Warm up with a bowl of Greek Lemon Chicken Soup Avgolemono, a comforting and delicious dish perfect for any occasion. This easy recipe combines tender chicken, orzo pasta, and vibrant flavors from fresh lemon juice and spinach. Discover the creamy texture achieved with a simple egg mixture that adds a delightful twist. Click through for the full recipe and make this hearty soup tonight! Your taste buds will thank you.

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Ingredients

1 lb (450 g) boneless, skinless chicken breast, diced into bite-sized pieces

6 cups (1.4 L) chicken broth

1 cup (150 g) orzo pasta

3 large eggs

1/4 cup (60 mL) freshly squeezed lemon juice (approximately 2 medium lemons)

Zest of 1 medium lemon

1 cup (30 g) baby spinach, loosely packed

1 medium onion, finely diced

2 cloves garlic, minced

2 tablespoons (30 mL) extra virgin olive oil

Salt and black pepper to taste

Fresh dill or parsley, finely chopped, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until translucent and slightly golden, about 5 minutes. Stir in the minced garlic and continue to cook for an additional minute, until fragrant.

Add the diced chicken to the pot, seasoning it with salt and black pepper. Cook the chicken, stirring occasionally, until it is fully cooked and no longer pink, about 5-7 minutes.

Pour the chicken broth into the pot and bring the mixture to a gentle simmer. Add the orzo pasta and cook, stirring occasionally, for about 8-10 minutes, or until the orzo is tender but still al dente.

Reduce the heat to low. In a separate mixing bowl, vigorously whisk together the eggs, lemon juice, and lemon zest until the mixture is smooth and well combined.

To temper the egg mixture, slowly add a ladleful of the hot soup into the bowl with the egg mixture, whisking constantly. This step is crucial to prevent the eggs from curdling when incorporated into the soup.

Gradually pour the tempered egg mixture back into the soup pot, stirring gently to combine and ensure a creamy consistency. Add the baby spinach and allow it to wilt in the hot soup for about 1-2 minutes.

Taste the soup and adjust seasonings with additional salt and pepper, if desired. Remove the pot from heat once the spinach is wilted and the soup is heated through.

- Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the soup hot in deep bowls, garnished with a sprinkle of fresh dill or parsley. Place a lemon wedge on the side of each bowl for an added burst of citrus aroma. Enjoy with crusty bread for a delightful meal!