Recipe
Greek Lemon Chicken Soup (Avgolemono) – Mediterranean Style
Servings: 4-6
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
*For the Soup:*
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 pound boneless, skinless chicken breast or thighs
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
*For the Avgolemono Sauce:*
- 2 large egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon grated lemon zest
- Salt and pepper to taste
Instructions:
1. *Make the Soup*: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 8-10 minutes.
2. *Add the Chicken and Broth*: Add the chicken to the pot and cook until browned on all sides, about 5-7 minutes. Pour in the chicken broth, water, thyme, and oregano. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
3. *Make the Avgolemono Sauce*: In a small bowl, whisk together the egg yolks, lemon juice, and lemon zest. Season with salt and pepper to taste.
4. *Finish the Soup*: Stir the Avgolemono sauce into the soup pot and cook for an additional 2-3 minutes, or until the soup has thickened slightly.
5. *Serve*: Ladle the soup into bowls and serve hot, garnished with chopped fresh herbs and a squeeze of lemon juice.