Chicken Lemon Soup (Print Version)
# Ingredients:
→ Soup Base
01 -
1 medium onion, finely chopped
02 -
2 garlic cloves, minced
03 -
1.5 liters of chicken broth
04 -
1 tablespoon olive oil
→ Add-ins and Grains
05 -
300g of shredded, cooked chicken
06 -
100g of uncooked rice (or orzo pasta)
→ For the Avgolemono (Egg-Lemon Mix)
07 -
Juice from 2 lemons (about 120ml)
08 -
2 large eggs
→ Seasonings and Toppings
09 -
Freshly chopped dill
10 -
Salt and pepper
11 -
Lemon wedges
# Instructions:
01 -
Warm up the olive oil in a large pot over medium heat. Cook the chopped onion for about 5 minutes. Toss in the minced garlic and cook for another 1 or 2 minutes.
02 -
Pour in the chicken broth and bring it to a boil. Add your rice (or orzo) and let everything simmer for 10-12 minutes until the rice is soft.
03 -
While the rice is cooking, whisk the eggs in a medium-sized bowl until they look frothy. Slowly drizzle in the lemon juice while continuing to whisk.
04 -
Carefully pour 1-2 ladles of hot broth into the egg and lemon mixture, stirring constantly to avoid cooking the eggs. When that’s done, pour this mixture gradually back into the pot while stirring.
05 -
Stir in the shredded chicken and let it warm up for about 5 minutes. Don’t let the soup boil after adding the egg mixture. Add salt and pepper to taste.
06 -
Ladle the soup into bowls, sprinkle some fresh dill on top, and serve with lemon wedges on the side.
# Notes:
01 -
Keep leftovers in the fridge for up to 2 days
02 -
Avoid boiling while reheating so the eggs don’t curdle