Description
Indulge in the tantalizing flavors of authentic Greek Lemon Chicken Soup (Avgolemono), a comforting dish with a rich, velvety broth and bright citrusy notes.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 cups chicken broth
- 3 large eggs
- 1/2 cup freshly squeezed lemon juice (about 3–4 lemons)
- 2 tablespoons cornstarch
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add the chicken pieces and simmer for 15-20 minutes, or until the chicken is cooked through.
- In a medium bowl, whisk together the eggs, lemon juice, and cornstarch until well combined.
- Slowly pour the egg-lemon mixture into the simmering broth, whisking constantly, to create the velvety avgolemono sauce.
- Reduce the heat to low and continue to cook, stirring occasionally, for 5-10 minutes, or until the sauce has thickened slightly.
- Stir in the minced garlic and dried oregano, and season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 220mg
Keywords: Greek Lemon Chicken Soup, Avgolemono, lemon soup, chicken soup