Description
Savor the bright, tangy flavors of this classic Greek Lemon Chicken Soup (Avgolemono). This comforting and nourishing dish features tender chicken, a creamy egg-lemon sauce, and a squeeze of fresh lemon juice for a truly authentic taste of the Mediterranean.
Ingredients
– 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
– 6 cups chicken broth
– 3 eggs
– 1/4 cup fresh lemon juice
– 2 tablespoons cornstarch
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. In a large pot, bring the chicken broth to a simmer over medium heat.
2. Add the cubed chicken and cook for 10-12 minutes, until the chicken is cooked through.
3. In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until well combined.
4. Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create a creamy sauce.
5. Stir in the dried oregano, salt, and black pepper.
6. Reduce the heat to low and let the soup simmer for 5 more minutes, stirring occasionally, until the sauce has thickened.
7. Serve the Greek Lemon Chicken Soup (Avgolemono) hot, garnished with fresh lemon slices and chopped parsley, if desired.
Notes
– For a thicker soup, you can add an extra egg and 1 tablespoon of cornstarch to the egg-lemon mixture.
– Leftover soup can be stored in the refrigerator for up to 4 days. Reheat gently before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: Greek