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Avgolemono, a classic Greek dish, is a delightful representation of the Mediterranean's culinary heritage. This traditional soup, characterized by its creamy, tangy flavor profile, has warmed hearts and filled bellies for centuries. Known for its comforting qualities, Avgolemono is often served during family gatherings, holidays, and special occasions, making it a staple in many Greek homes. Its unique combination of chicken, rice, and a velvety egg-lemon sauce creates a dish that is not only satisfying but also nourishing.

Greek Lemon Chicken Soup

Discover the warmth of Greek cuisine with this creamy Avgolemono chicken soup recipe. Made with tender chicken, nourishing spinach, and a zesty egg-lemon sauce, this traditional dish embodies Mediterranean comfort. Perfect for family gatherings and special occasions, Avgolemono is easy to prepare with accessible ingredients. Dive into the rich flavors and cultural significance of this comforting soup that has been cherished for generations. Enjoy a bowl of love from Greece!
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Ingredients
  

1 lb bone-in chicken thighs (or breasts)

8 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 cup long-grain rice (or orzo)

3 large eggs

Juice of 2 large lemons (about ½ cup)

1 cup fresh spinach, chopped

2 tablespoons olive oil

Salt and pepper to taste

Fresh dill or parsley for garnish (optional)

Instructions
 

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

    Cook the Chicken: Add the chicken thighs to the pot and pour in the chicken broth. Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, or until the chicken is fully cooked and tender.

      Cook the Rice: Remove the chicken from the pot and set aside to cool slightly. Stir in the rice (or orzo) into the broth. Cover and simmer for 15-20 minutes, or until the rice is cooked al dente.

        Prepare the Egg-Lemon Mixture: While the rice cooks, whisk together the eggs and lemon juice in a medium bowl until well combined. Slowly temper the mixture by adding a ladle of hot broth from the pot, whisking constantly. Repeat this step with another ladle of broth to gradually raise the temperature of the egg mixture without scrambling the eggs.

          Combine and Finish: Shred the cooked chicken, discarding the skin and bones. Add the shredded chicken back into the soup along with the chopped spinach. Pour the tempered egg-lemon mixture into the pot, stirring gently to combine. Cook over low heat for just a few minutes until heated through, being careful not to let the soup boil.

            Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle the Avgolemono into bowls, garnishing with fresh dill or parsley if desired. Enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings