Name: Easy Greek Lemon Chicken Soup – A One-Pot Comfort Meal!
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: greek
Ingredients: 2 chicken breasts or thighs; 6 cups chicken broth; 1/2 cup rice or orzo pasta; 2 eggs; 2 lemons, juiced; 2 carrots, diced; 2 celery stalks, diced; 1 small onion, diced; 2 cloves garlic, minced; 1 tsp salt (or to taste); 1/2 tsp black pepper; 2 tbsp fresh dill or parsley (optional); Olives or feta cheese for garnish (optional)

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Short Description

Greek Lemon Chicken Soup, also known as Avgolemono, is a creamy, tangy, and comforting dish perfect for any time of year. Made in just one pot, this recipe combines tender chicken, rich broth, bright lemon, and silky egg to create a nourishing and satisfying meal.

Why You’ll Love This Recipe

One-Pot Simplicity: Minimal cleanup and easy preparation make this a perfect weeknight meal.
Bright and Flavorful: The combination of lemon and chicken creates a refreshing yet comforting balance.
Protein-Packed: A great source of protein from chicken and eggs, keeping you full and satisfied.
Versatile and Customizable: Easily adapt this recipe to dietary needs, whether gluten-free, low-carb, or even vegetarian.
Great for Meal Prep: Stores well and reheats beautifully for a make-ahead meal option.

Ingredients

chicken breast or thighs
chicken broth
rice or orzo pasta
eggs
lemons
carrots
celery
onion
garlic
salt
black pepper
fresh dill or parsley (optional)
olives or feta cheese for garnish (optional)

Directions

Prepare the Chicken: In a large pot, bring the chicken broth to a simmer and add the chicken breasts or thighs. Cook until the chicken is fully cooked and tender, about 15-20 minutes. Remove the chicken, shred it, and set aside.
Cook the Vegetables and Rice: Add diced carrots, celery, onion, and garlic to the same pot. Let them soften for about 5 minutes, then add the rice or orzo and allow it to cook in the broth until tender.
Make the Egg-Lemon Mixture: In a bowl, whisk together eggs and freshly squeezed lemon juice. Slowly ladle in a bit of the hot broth, whisking continuously to temper the eggs and prevent scrambling.
Combine Everything: Gradually stir the tempered egg mixture back into the soup, stirring constantly to create a smooth, creamy texture. Avoid boiling to keep the eggs from curdling.
Add Chicken and Season: Return the shredded chicken to the pot. Season with salt, black pepper, and fresh dill or parsley.
Serve and Enjoy: Ladle the soup into bowls, garnish with olives or feta if desired, and enjoy this comforting dish!

Variations

Vegetarian Option: Substitute the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.
Low-Carb Alternative: Replace rice or orzo with cauliflower rice for a keto-friendly version.
Extra Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer texture.
Spiced-Up Twist: Add a pinch of red pepper flakes or a dash of cayenne for a touch of heat.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4-6

Storage/Reheating

Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Due to the egg-based broth, freezing is not recommended as the texture may change.
Reheating: Gently warm on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling.

FAQs

How do I prevent the eggs from scrambling in the soup?

Temper the eggs by slowly adding hot broth while whisking continuously before incorporating them into the soup.

Can I use rotisserie chicken instead of cooking raw chicken?

Yes! Simply shred pre-cooked rotisserie chicken and add it in during the final steps.

What is the best rice for this soup?

Short-grain white rice works best, but you can also use jasmine, basmati, or even brown rice for a heartier option.

Can I make this soup dairy-free?

Yes! This recipe is naturally dairy-free, but avoid optional garnishes like feta cheese if strictly avoiding dairy.

How can I make the soup thicker?

For a thicker consistency, reduce the amount of broth or add an extra egg to the mixture.

Can I make this soup in a slow cooker?

Yes! Cook the chicken, broth, and vegetables on low for 6-7 hours or high for 3-4 hours. Then proceed with the egg-lemon mixture.

What can I serve with this soup?

Pair with crusty bread, a Greek salad, or a side of roasted vegetables for a complete meal.

Can I use quinoa instead of rice?

Yes! Quinoa is a great gluten-free alternative that works well in this soup.

Is this soup gluten-free?

If using rice instead of orzo, the soup is naturally gluten-free.

Can I add more vegetables?

Absolutely! Spinach, zucchini, or bell peppers make great additions.

Conclusion

This Easy Greek Lemon Chicken Soup is the perfect blend of comfort and nutrition. Its creamy, tangy flavor, combined with tender chicken and wholesome ingredients, makes it a go-to meal for any occasion. Whether you’re looking for a quick weeknight dinner or a meal prep-friendly dish, this one-pot wonder is sure to satisfy. Give it a try and enjoy a taste of Greek comfort in every spoonful!

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