Description
Greek Lemon Chicken Soup, or Avgolemono, is a bright and comforting dish perfect for any occasion. With its zesty lemon flavor combined with tender chicken and aromatic herbs, this soup is ideal for cozy family dinners or quick weeknight meals. In just 35 minutes, you can whip up a bowl of warmth that everyone will love. This one-pot wonder is not only easy to prepare but also packed with nutrients, making it a healthy comfort food option. Whether you’re seeking a nourishing lunch or a light dinner, Greek Lemon Chicken Soup fits the bill effortlessly.
Ingredients
Scale
- olive oil
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic (minced)
- 2 strips lemon peel
- ½ tbsp dried oregano
- 2 bay leaves
- 6 cups chicken broth
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
- 2 cups shredded chicken breast
- 3–4 oz baby spinach
- ¼ cup lemon juice
- 1 tbsp fresh chopped dill
- salt + pepper (to taste)
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion, carrots, celery, and lemon peel for about 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Stir in dried oregano, bay leaves, and chicken broth. Bring to a boil before adding dry white rice; reduce heat and simmer for 10 minutes.
- Remove bay leaves and lemon peels from the pot.
- In a bowl, whisk eggs together; gradually add hot broth to temper them. Slowly pour this mixture back into the pot while stirring continuously.
- Add shredded chicken, spinach, dill, and lemon juice to the pot and stir until heated through. Season with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg