Greek Lemon Soup
Ingredients
- 10 cwater
- 1yellow onion
whole and peeled
- 4garlic cloves
whole and peeled
- 2celery ribs
washed and cut in half
- 1carrot
peeled and whole
- 1 tbspsalt
- 2chicken breast
- ½ crice
- 2egg yolks
- zest and juice of one lemon
- freshly chopped parsley
Directions
- 1
Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes.
- 2
After 40 minutes, remove and transfer the chicken on a plate or cutting board. Using forks or tongs, shred the chicken. Keep the shredded chicken aside.
- 3
Now, transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth.
- 4
Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat.
- 5
Meanwhile, make the "avgolemono" which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend.
- 6
Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup.
- 7
Add the egg mixture into the soup pot (off the heat) with the shredded chicken, freshly chopped parsley and enjoy!
- 8
Note: When reheating the soup please heat on medium-low as you stir so you don’t break the egg.
Greek Lemon Soup
Ratings & Reviews
Be the First to Rate
Your rating helps others discover amazing recipes. Share your experience and let others know what you think!
About this Recipe
Authentic Greek Lemon Soup: A Taste of Comfort
Dive into a bowl of Greek Lemon Soup, a truly comforting and nourishing soup recipe that feels like a warm hug. This particular lemon soup holds a special place in my heart, passed down through generations and perfected during my time living in Greece. It's more than just a meal; it's a culinary embrace, blending simple ingredients into something extraordinary.
What makes this Greek Lemon Soup stand out is its beautiful simplicity and the depth of flavor achieved by cooking everything directly in the pot. We start by creating a flavorful base with fresh vegetables like whole onion, garlic, celery, and carrot, simmering them to extract their essence. Then, tender chicken and your choice of rice or orzo cook right in this rich broth, absorbing all the delicious flavors. The magic truly happens with the addition of egg yolks and a generous burst of fresh lemon zest and juice, creating that signature creamy texture and bright, tangy finish that is characteristic of a traditional Avgolemono.
This one-pot Greek soup is designed to be a wholesome, filling main course. The combination of protein-rich chicken, satisfying rice, and vibrant lemon makes it perfect for chilly evenings or when you need a little pick-me-up.
Tips for Your Perfect Greek Lemon Soup
- Choose Your Broth: While water works beautifully, using an unsalted vegetable broth can add another layer of flavor.
- Rice or Orzo: Both options are fantastic! Rice gives a heartier texture, while orzo creates a slightly lighter, pasta-like feel.
- Fresh Lemon is Key: Don't skimp on fresh lemon zest and juice. It's the star of this lemon soup!
- Garnish Generously: A sprinkle of freshly chopped parsley not only adds color but also a fresh herbaceous note.
Serve this warming Greek Lemon Soup with a side of crusty bread for dipping and a simple green salad for a complete, delightful meal.