Step-by-step instructions
Now that you have your ingredients, let’s get this cooking started!
- Begin by heating 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Once hot, add the finely chopped carrots, celery, and green onions. Toss them together and sauté for just a few minutes until they begin to soften.
- Next, stir in the chopped garlic and let it cook for about another minute to release its wonderful aroma.
- Pour in the 8 cups of low-sodium chicken broth and add the 2 bay leaves. Turn up the heat to high to bring the broth to a rolling boil.
- When boiling, add in the rinsed rice along with salt and pepper to taste.
- Reduce the heat to medium-low and let the soup simmer gently for about 20 minutes or until the rice is tender. Remember to stir occasionally to prevent sticking.
- Once the rice is cooked, stir in the shredded cooked chicken pieces.
- In a medium bowl, whisk together 2 large eggs and 1/2 cup freshly squeezed lemon juice until well mixed.
- While whisking with one hand, slowly add 2 ladlefuls of hot chicken broth from the soup to the egg-lemon mixture. This tampering process is crucial for avoiding curdling.
- Gradually stir the tempered egg-lemon mixture back into the hot soup pot, being careful not to let it cook further.
- Gently stir to combine everything, and optionally garnish with freshly chopped parsley.
- Serve the Avgolemono hot alongside your favorite bread. Enjoy the comforting flavors of this classic Greek dish!
Best ways to enjoy it
When it comes to serving Greek Lemon Chicken Soup, the options are delightful. A side of warm crusty bread or a fresh Greek salad brightens the meal beautifully. For extra richness, consider a sprinkle of feta cheese or a drizzle of olive oil on top before serving. Pairing it with a light, citrus-infused white wine can elevate the experience even more.
Storage and reheating tips
If you happen to have leftovers (if that’s even possible!), storing this soup is simple. Allow it to cool completely, then transfer it to an airtight container. Refrigerate and consume within 3-4 days. To reheat, gently warm it on the stovetop over low heat. If you want to store it longer, consider freezing portions in a freezer-safe bag for up to 3 months. Just remember, soups with eggs can change texture after freezing, so enjoy fresh when possible!
Helpful cooking tips
To get the most out of your Greek Lemon Chicken Soup, here are a few extra tips:
- Use fresh, high-quality ingredients for the best flavor, especially the lemon and olive oil.
- If you prefer a creamier soup, you can add a splash of cream when tempering the eggs.
- Always taste the broth before serving; adjustments in salt or lemon juice can make a significant difference in flavor!
Creative twists
Feel free to switch things up! You can explore various flavor profiles by adding herbs like dill or mint for a fresh twist, or consider incorporating vegetables like kale or spinach. For a heartier version, toss in chickpeas or other legumes. Adjust to your liking and let your imagination run wild!
FAQs
How long does it take to prepare Greek Lemon Chicken Soup?
This delightful soup can be prepared in about 30-40 minutes, making it a quick weeknight meal or an easy dish for special occasions.
Can I use other types of protein instead of chicken?
Absolutely! Turkey or even shrimp can be excellent substitutes. If you wish for a vegetarian version, just skip the meat entirely and add more veggies or legumes.
Is it safe to store this soup with eggs?
Yes, but be mindful of how long you keep it. Store it in the fridge for 3-4 days and reheat gently to maintain the smooth texture of the egg-lemon sauce.
