Name: Greek Lemon Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 tbsp olive oil; 1.5 cups yellow onion, finely chopped; 2 cloves garlic, minced; 1 bay leaf; 3 tbsp chicken stock paste; 8 cups water; 2 pieces chicken breasts (seasoned with salt and pepper); to taste salt (for seasoning); to taste pepper (for seasoning); 0.5 cup uncooked jasmine rice (or other rice of your choice); 2-4 tbsp fresh chopped dill; 3 eggs, separated egg yolks and whites; 3 lemons, juiced; 1 cup soup broth (for avgolemono); to garnish fresh dill; to taste salt (for garnish); to taste pepper (for garnish); to drizzle tbsp olive oil (for garnish)

Greek Lemon Chicken Soup

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Cozy up with a warm bowl of Greek Lemon Chicken Soup, a delightful dish that combines the comforting flavors of tender chicken, aromatic herbs, and zesty lemon. This soup is perfect for any occasion, whether it’s a chilly evening or a sunny brunch. The creamy avgolemono adds a luxurious touch, making it not just nourishing but also an impressive meal to share with family and friends. With its quick preparation time and customizable ingredients, you can easily tailor this recipe to your taste preferences, ensuring every spoonful brings joy and satisfaction. Enjoy this hearty yet light soup that’s sure to brighten your day!

Author: Tiffany
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Soup
Method: Stovetop
Cuisine: Greek

Ingredients

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2 tbsp olive oil
1.5 cups yellow onion, finely chopped
2 cloves garlic, minced
1 bay leaf
3 tbsp chicken stock paste
8 cups water
2 pieces chicken breasts (seasoned with salt and pepper)
to taste salt (for seasoning)
to taste pepper (for seasoning)
0.5 cup uncooked jasmine rice (or other rice of your choice)
2–4 tbsp fresh chopped dill
3 eggs, separated egg yolks and whites
3 lemons, juiced
1 cup soup broth (for avgolemono)
to garnish fresh dill
to taste salt (for garnish)
to taste pepper (for garnish)
to drizzle tbsp olive oil (for garnish)

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Instructions

Season chicken breasts with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the chicken for 2 minutes on each side until golden brown. Remove from pot.
In the same pot, lower the heat to medium and sauté chopped onions for 3–4 minutes until soft. Add minced garlic and cook for an additional 1–2 minutes.
Stir in chicken stock paste and bay leaf; add water and bring to a boil. Return seared chicken and add rice to the pot. Simmer on medium-low heat with lid partially on for 15–20 minutes until cooked through.
Remove chicken, shred it, and return it to the pot along with fresh dill.
For the avgolemono mixture, whisk egg whites until foamy in one bowl, then combine with egg yolks in another bowl. Slowly add lemon juice while whisking continuously. Gradually incorporate one cup of hot stock from the soup into the egg mixture.
Pour avgolemono back into the soup while stirring constantly to combine; adjust seasoning if needed.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 800mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 22g
Cholesterol: 210mg

Find it online: https://simplyhomecooking.com/greek-lemon-chicken-soup/