Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean dish that combines the rich flavors of chicken broth with the bright, tangy essence of lemon. This version of the soup incorporates hearty rice and tender shredded chicken, making it a comforting yet refreshing meal perfect for any season.
The Story
Originating from Greece, Avgolemono is a beloved soup known for its unique combination of lemon and eggs, which creates a creamy, velvety texture without the use of dairy. This recipe adapts the traditional soup into an easy-to-make version that leverages the convenience of rotisserie chicken, making it accessible for a quick weeknight dinner or a nourishing meal any time.
Why You Should Make It
If you’re looking for a soup that’s both comforting and light, Greek Lemon Chicken Soup is the answer. It’s a flavorful alternative to more common chicken soups, with the lemon adding a refreshing zest that elevates the dish. Plus, it’s a great way to use leftover chicken, making it a smart and delicious choice for repurposing ingredients.
How to Serve
Serve this Greek Lemon Chicken Soup hot, garnished with additional fresh dill or parsley and a drizzle of extra virgin olive oil. It pairs beautifully with crusty bread or a simple green salad for a complete meal.
How to Store
This soup can be stored in the refrigerator for up to 3 days. It’s best to store it before adding the egg-lemon mixture to prevent curdling when reheating. Reheat gently on the stove over low heat, adding the egg-lemon mixture fresh if possible.
Tips
- Use low-sodium chicken broth to control the saltiness of the soup, allowing you to adjust the seasoning to your taste.
- Be sure to temper the eggs by slowly whisking some of the hot broth into them before adding them to the soup to prevent curdling.
- Adding the lemon zest amplifies the lemon flavor, making the soup even more vibrant.
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