Description
Avgolemono, a traditional Greek lemon chicken soup, brings warmth and comfort with every spoonful. This vibrant dish features tender chicken bathed in a creamy lemon-egg sauce, creating a delightful harmony of flavors that brightens even the gloomiest days. Perfect as an appetizer or main dish, avgolemono is not just a recipe; it’s a nostalgic journey to family gatherings filled with laughter and love.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 4 cloves fresh garlic, minced
- 3 large lemons (zested and juiced)
- 8 cups low-sodium chicken broth
- 2 large eggs
- 2 tablespoons fresh dill or parsley (for garnish)
- Salt and pepper to taste
Instructions
- Boil water in a large pot over medium heat. Add chicken breasts and salt; cook until tender.
- Remove chicken, shred it, and set aside. In the same broth, sauté minced garlic until fragrant.
- Squeeze in lemon juice and return shredded chicken to the pot.
- In a separate bowl, whisk eggs until frothy. Gradually mix in hot broth to temper the eggs.
- Pour the egg mixture back into the pot over low heat while stirring gently until thickened (do not boil).
- Season with salt and pepper; garnish with dill or parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 180mg
Keywords: For added depth of flavor, use roasted garlic. Swap chicken for vegetables or add rice for extra heartiness. Store leftovers in an airtight container for up to three days; reheat gently on the stove.