Greek chicken soup
Discover the authentic flavors of Greece with this easy Greek Chicken Soup recipe. Made with tender chicken, white rice, a dash of salt and pepper, and enriched with eggs and fresh lemon juice, this comforting dish is perfect for any occasion. Ready to warm your soul? Try it today!
- 25 May 2024
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 6 Ingredients
Greek chicken soup, also known as 'Avgolemono,' is a classic and comforting dish that features the zesty flavor of lemon combined with the richness of chicken and the creaminess of an egg-based broth. This Greek culinary delight is perfect for a cozy meal on a cold day or as a refreshing soup year-round.
Ingredients:
Instructions:
- Rinse the whole chicken under cold running water.
- Place the chicken in a large pot and cover with water (about 8-10 cups). Make sure the chicken is fully submerged.
- Bring the water to a boil over high heat.
- Once boiling, reduce the heat to medium-low and let it simmer for about 45-60 minutes, or until the chicken is thoroughly cooked and tender. Skim off any foam or impurities that rise to the surface during cooking.
- Carefully remove the chicken from the pot and set it aside to cool slightly. Strain the broth into a large bowl or another pot to remove any bone fragments and impurities.
- Pour the strained broth back into the pot.
- Add the 1/2 cup of white rice to the broth.
- Bring the broth to a boil once again, then reduce the heat and let it simmer for about 15 minutes, or until the rice is cooked and tender.
- While the rice is cooking, carefully remove the meat from the chicken bones. Shred the chicken into bite-sized pieces and set aside.
- In a medium bowl, whisk the 3 eggs together until frothy.
- Gradually add the 6 tablespoons of lemon juice to the eggs while continuing to whisk.
- To prevent the eggs from curdling, you need to gradually warm them up. Slowly add a ladle of hot broth into the egg-lemon mixture while constantly whisking.
- Add 2-3 more ladles of hot broth in the same manner, ensuring the mixture is well combined and warmed.
- Slowly pour the tempered egg-lemon mixture back into the pot of soup while stirring continuously.
- Add the shredded chicken back into the pot.
- Heat the soup gently over low heat for a few more minutes, being careful not to let it boil (to prevent the eggs from curdling).
- Season the soup with a dash of salt and black pepper to taste.
- Ladle the hot Greek chicken soup into bowls.
- Optionally, garnish with chopped fresh parsley or dill for an extra burst of flavor and color.
- Serve the soup hot and enjoy the comforting, tangy flavor of this traditional Greek Avgolemono soup!
Tips:
- Ensure the chicken is fully cooked before proceeding with the rest of the recipe to ensure safety and flavor.
- When adding the egg and lemon mixture back into the soup, do so slowly and constantly stir to prevent the eggs from curdling.
- Use freshly squeezed lemon juice for the best flavor.
- For a more velvety texture, you can strain the egg and lemon mixture before whisking it into the broth.
- Taste and adjust the seasoning at the end to suit your preference—add more lemon juice for extra tang or more salt and pepper for enhanced flavor.
Greek chicken soup is a delightful and nourishing dish that combines the tanginess of lemon, the richness of eggs, and the heartiness of chicken and rice. It's a perfect blend of flavors that will surely leave you satisfied and warmed. Enjoy your homemade Avgolemono with a sprinkle of fresh herbs or a side of crusty bread for an authentic Greek experience.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 570kcal | 23% |
| Protein | |
| Protein 44g | 30% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 0.26g | 1% |
| Sugar 0.46g | 0% |
| Fat | |
| Fat 36g | 42% |
| Saturated 10g | 33% |
| Cholesterol 260mg | - |
| Vitamins | |
| Vitamin A 220ug | 24% |
| Choline 200mg | 37% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.44mg | 34% |
| Vitamin B3 11mg | 69% |
| Vitamin B6 0.47mg | 27% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.74ug | 31% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.79mg | 5% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 3.42mg | 31% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 400mg | 12% |
| Selenium, Se 45ug | 85% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 4.03mg | 37% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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