Description
Greek lemon chicken soup, or Avgolemono, is a comforting and aromatic dish that combines tender chicken with a vibrant lemon broth. Each spoonful is a delightful mix of creaminess and zest, making it perfect for family dinners or cozy evenings at home. This easy-to-make recipe brings warmth and flavor to your table, whether served as a main course or a starter. Enjoy the soothing essence of this classic dish that’s sure to become a favorite in your household.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 2 medium lemons (juiced)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 large eggs (room temperature)
- 2 tbsp fresh dill (chopped)
- Freshly ground black pepper (to taste)
Instructions
- Chop the carrots and celery into bite-sized pieces, then cube the chicken breasts.
- In a large pot over medium heat, add olive oil and sauté cubed chicken until golden brown (about 5-7 minutes).
- Stir in chopped carrots and celery; sauté for another 5 minutes until veggies soften.
- Add chicken broth; bring to a gentle boil then reduce heat and simmer for about 20 minutes.
- In a mixing bowl, whisk together eggs and lemon juice until well combined.
- Gradually mix hot broth into the egg mixture while whisking, then stir back into the pot. Heat through before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 140mg
Keywords: For added nutrition, consider incorporating spinach or kale. Leftover roast chicken can be substituted for fresh chicken. Store leftovers in an airtight container for up to three days.