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Greek-Style Lemon Chicken Soup


In a small bowl, whisk together the lemon juice, lemon zest, and eggs (if using). Slowly ladle in about 1 cup of the hot broth while whisking constantly to temper the eggs (optional step for avgolemono-style soup).
Combine and Season:

If using the egg mixture, stir it back into the pot, ensuring it doesn’t boil to prevent curdling.
Return the shredded chicken to the pot and mix well.
Taste the soup and adjust seasoning with salt and pepper.
Serve:

Ladle the soup into bowls and garnish with fresh parsley or dill for an herby finish.
Serve with crusty bread or pita on the side for a complete meal.
Tips:
Avgolemono Style: The egg-lemon mixture gives a creamy, velvety texture without adding dairy.
Make It Lighter: Use brown rice or quinoa for a healthier alternative.
Storage: Store leftovers in the fridge for up to 3 days. Add a splash of water or broth when reheating, as the orzo or rice may absorb liquid.
Enjoy this bright and cozy Greek-Style Lemon Chicken Soup—perfect for any time of year! 🍋🍲😊