Description
Avgolemono Soup is a classic Greek dish that combines chicken broth, lemon, and eggs into a creamy, comforting soup. With tender chicken, fresh herbs, and a silky texture, this dish is perfect for cozy dinners or light lunches.
Ingredients
2 cups boneless, skinless chicken breast
4 cups chicken broth
2 large eggs
1/4 cup fresh lemon juice
2 tablespoons chopped fresh dill or parsley
Instructions
- Simmer the Chicken: In a large pot, add the chicken and chicken broth. Bring to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked. Remove the chicken from the pot and shred it using two forks.
- Strain and Season the Broth: If needed, strain the broth to remove any impurities. Return the broth to the heat and season to taste with salt and pepper.
- Prepare the Egg-Lemon Mixture: In a separate bowl, whisk together the eggs and lemon juice. Gradually add hot broth to the egg mixture, whisking continuously to temper the eggs.
- Combine and Stir: Pour the tempered egg mixture back into the pot with the shredded chicken. Stir gently over low heat, being careful not to boil the soup, until it is warmed through and the soup has a creamy texture.
- Add Fresh Herbs: Stir in the chopped fresh dill or parsley to enhance the flavor and freshness of the soup.
Notes
Add Rice: For a creamier soup, add short-grain rice to the broth to absorb the flavors and add richness.
Vegetable Add-ins: Add spinach, carrots, or peas for extra nutrition and color.
Use Turkey: Substitute turkey for chicken, especially after the holidays for a variation of this soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 155mg
