Amazing Greek Lemon Chicken Soup Comfort

Hey there, food lovers! Anna here, your go-to gal for all things simple, delicious, and packed with flavor, especially when it comes to chicken. You know me, I’m all about making everyday cooking a joyful adventure, and today, we’re diving headfirst into a bowl of pure comfort: my absolute favorite Greek Lemon Chicken Soup. It’s the kind of dish that wraps you in a warm hug, perfect for those chilly evenings or whenever you just need a little something special. This isn’t just any chicken soup; it’s the classic Avgolemono, bright, zesty, and oh-so-creamy. Trust me, this recipe will quickly become a staple in your kitchen!

Why You’ll Love This Greek Lemon Chicken Soup

Honestly, this soup is a winner for so many reasons! It’s the perfect blend of comforting and bright, making it a go-to for any day of the week. You’ll adore how:

• It’s super quick and easy to whip up, even on a busy weeknight.
• The flavors are so rich and wonderfully comforting, like a warm hug in a bowl.
• That zesty lemon tang cuts through beautifully, making it incredibly refreshing.
• It’s seriously satisfying and filling, with tender chicken and fluffy rice.
• It’s just perfect, whether you need a cozy meal for a family dinner or something a little bit special.

Gathering Your Greek Lemon Chicken Soup Ingredients

Alright, let’s get down to business! To make this absolutely dreamy Greek Lemon Chicken Soup, you’ll want to gather a few simple things. Don’t worry, nothing too fancy or hard to find. I love that most of these are probably already lurking in your pantry or fridge. Using a rotisserie chicken is my little secret weapon for cutting down on time, but feel free to poach and shred your own chicken breasts if you have a bit more time. And fresh lemon juice? Oh, it makes ALL the difference here, trust me on this one!

Extra Virgin Olive Oil	1 tbsp
Carrots	1/2 to 1 cup	Finely chopped
Celery	1/2 to 1 cup	Finely chopped
Green Onions	1/2 to 1 cup	Finely chopped
Garlic	2 cloves	Finely chopped
Low-Sodium Chicken Broth	8 cups
Bay Leaves	2
Rice	1 cup
Salt	To taste
Black Pepper	To taste
Cooked Chicken Breast	6-8 oz	Shredded (rotisserie chicken recommended)
Freshly-Squeezed Lemon Juice	1/2 cup
Large Eggs	2
Fresh Parsley	For garnish	Chopped (optional)

Ingredient Notes for Your Greek Lemon Chicken Soup

A few little notes to make sure your soup is just perfect! For the chicken, grabbing a pre-cooked rotisserie chicken is a total game-changer, seriously cuts down on prep time for this Greek Lemon Chicken Soup. If you prefer, you can totally poach a couple of chicken breasts and shred them yourself. For the rice, I really like using Arborio or a good medium-grain rice because it gets nice and creamy, but if you happen to have orzo on hand, that works beautifully too! And please, please, please use fresh lemon juice. The bottled stuff just doesn’t have that bright, zesty punch that makes the avgolemono sauce so special.

Step-by-Step Guide to Making Greek Lemon Chicken Soup

Alright, let’s get this amazing soup bubbling on your stove! It’s really not complicated at all, and I promise, the result is totally worth it. We’re going to build layers of flavor, starting with those lovely aromatics. Grab your biggest pot – a Dutch oven is perfect – and let’s get cooking!

1. First things first, get that olive oil warming up in your pot over medium-high heat. Toss in your chopped carrots, celery, and green onions. Let them soften up for just a few minutes – you want them tender, not mushy! Then, stir in that minced garlic and let it get fragrant, just about a minute.
2. Now, pour in your chicken broth and drop in those bay leaves. Crank the heat up high and bring it all to a rolling boil. Once it’s boiling, it’s time for the rice, salt, and pepper! Give it a good stir.
3. Turn the heat down to medium-low, pop a lid on, and let it simmer away for about 20 minutes. You’re looking for the rice to be perfectly tender and to have soaked up some of that delicious broth. Once the rice is done, stir in your shredded chicken and let it warm through for a couple of minutes.
4. While the chicken is warming, let’s make that magical avgolemono sauce! In a separate bowl, whisk together your eggs and that fresh lemon juice until they’re nicely combined. Now, here’s the trick: carefully ladle about two cups of that hot soup broth into the egg-lemon mixture, whisking like crazy the whole time. This is called tempering, and it gently warms up the eggs so they don’t turn into scrambled eggs when they hit the hot soup.
5. Slowly pour that tempered egg-lemon mixture back into the soup pot. Stir it in gently and continuously. The soup will thicken up beautifully! The most important thing here is to remove the pot from the heat immediately after you add the egg mixture. Seriously, no more boiling!
6. And that’s it! Ladle that gorgeous, creamy Greek Lemon Chicken Soup into bowls. If you’re feeling fancy, sprinkle some fresh parsley on top. Serve it up hot and enjoy every single spoonful!

Tips for Perfect Greek Lemon Chicken Soup

Okay, a few little secrets to make sure your soup is absolutely spot-on! The biggest thing is tempering those eggs – seriously, don’t skip that step! Slowly adding the hot broth to the egg-lemon mix is what keeps it smooth and creamy, not scrambled. Also, once that egg mixture is in the pot, take it off the heat right away. The soup’s residual heat will do the rest of the cooking. If you taste it and think it needs a little more zing, just add a bit more fresh lemon juice. It’s your soup, make it taste perfect for you!

Equipment Needed for Greek Lemon Chicken Soup

You don’t need a ton of fancy gadgets for this soup, just a few kitchen basics will do the trick! Having these handy will make whipping up your Greek Lemon Chicken Soup a breeze:

• A nice, big Dutch oven or a good heavy-bottomed pot
• A trusty cutting board
• Your favorite chef’s knife
• Measuring cups and spoons (for getting those quantities just right!)
• A whisk (essential for that avgolemono sauce!)
• A ladle for serving up those comforting bowls

Understanding the Nutrition of Your Greek Lemon Chicken Soup

It’s always good to know what’s in our delicious bowls, right? This Greek Lemon Chicken Soup is packed with good stuff, and while these numbers are estimates, they give you a great idea of what you’re enjoying. It’s a pretty balanced meal, with lean protein from the chicken and carbs from the rice to keep you fueled. The healthy fats come mostly from the olive oil, and that bit of lemon juice adds brightness without adding tons of calories. Pretty satisfying for a bowl of comfort!

Nutrient	Amount
Serving Size	1.5 cups
Calories	350
Fat	12g
Saturated Fat	3g
Unsaturated Fat	9g
Trans Fat	0g
Carbohydrates	30g
Fiber	2g
Sugar	5g
Protein	25g
Cholesterol	80mg
Sodium	700mg

Storing and Reheating Your Greek Lemon Chicken Soup

This Greek Lemon Chicken Soup is so good, you might have leftovers – lucky you! Storing and reheating it is super simple, but there’s one little trick to keep that creamy avgolemono sauce just right. You want to avoid boiling it after the eggs are in, so keep that in mind when you’re warming it up. It’s truly best enjoyed fresh, but if you do have some to save, here’s how:

Storage Method	Reheating Method	Notes
Refrigerator	Gently reheat on the stovetop over low heat, stirring frequently. Do not let it boil.	Store in an airtight container for up to 3 days. The soup is delicious the next day too!
Freezer	Not recommended.	The egg-lemon mixture in the avgolemono sauce can get a bit funky and separate when frozen and thawed. It’s just not the same texture, so I always recommend enjoying this soup fresh.

Frequently Asked Questions About Greek Lemon Chicken Soup

Got questions about this amazing Greek Lemon Chicken Soup? I’ve got answers! It’s one of those dishes that people just adore, and sometimes a few things pop into mind. Here are some of the most common ones I get:

What exactly is Avgolemono? Oh, Avgolemono is the magical star of this show! It’s a classic Greek sauce, basically a blend of eggs and lemon juice. It’s what gives this Greek Lemon Chicken Soup its signature creamy texture and bright, tangy flavor. It’s a game-changer!

Can I use a different kind of rice? You know, while I really love using Arborio or a medium-grain rice because they get so wonderfully creamy, you absolutely can swap it out! If you have orzo, that works beautifully too. Just keep an eye on it and adjust the cooking time a bit so it’s perfectly tender in your Greek Lemon Chicken Soup.

How do I stop that lemon-egg sauce from curdling? This is the big one! The secret is tempering. You just need to slowly whisk some of that hot broth into your egg and lemon mixture before you add it all to the soup. And remember, once it’s in the pot, take it off the heat right away. No boiling after that!

Can I make this soup ahead of time? You can totally prep parts of it ahead! You can have your broth ready and even cook the rice and chicken. But, for the best creamy texture, I always recommend making the avgolemono sauce (that’s the egg-lemon part) and stirring it in right before you plan to serve your Greek Lemon Chicken Soup. It just tastes fresher that way.

What’s good to serve with this chicken soup? Honestly, this soup is so hearty and delicious on its own, it doesn’t really need much! But if you want to add something, some crusty bread for dipping is always a winner. A light Greek salad or even just some Kalamata olives on the side would be fantastic too!

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