I know, it’s summer. Why the hell am I posting about soup??? Well, this soup happens to be delicious and I’ve been craving it (blame the pregnancy I guess?) so figured I should probably post the recipe before I forget. Also, summer colds happen and I feel like this soup is more “refreshing” in a way because of the lemon, so if you’re under the weather and need some fresh soup, this might be the way to go. I first tried this soup in Tahoe at a Greek restaurant and instantly needed to find a way to replicate it. I’m a big lemon lover and this soup is super simple so you really get a ton of lemon flavor, but it also complements the other lighter flavors in the soup. Trust me, you want to try this.
The proper Greek name for this soup is Avgolemono, which I still have yet to pronounce correctly. My version (but wait, I can’t take full credit. My sister-in-law sent me her recipe since we both like lighter / healthier versions of dishes) is obviously modified, so don’t come knocking on my door if it tastes slightly different than what you have at an authentic Greek restaurant. I find that my version is a little lighter, while at restaurants the soup is a bit heavier. Equally yummy, but I like to keep my soups on the lighter side. When I want the soup to be a main course I add Orzo and it becomes a lot more filling. If you prefer, you can add rice instead.
Scroll down for the recipe.
Greek Lemon Chicken Soup
- Skinless chicken breast (on the bone will add more flavor, but you can also do boneless)
- 4 large Carrots
- 3 Garlic cloves
- Better Than Boullion paste (roasted chicken base)
- 2 Lemons, juiced
- 2 Eggs
- Orzo or Rice (optional)
- Generously salt your chicken, set aside.
- If you’re adding Orzo or rice, start cooking that and set aside.
- Boil a large pot of water.
- Add in carrots & crushed garlic.
- Add about 2 tblspns of Boullion paste. You will want it to taste a little less salty than expected, because once you add the chicken it will add a lot of saltiness. You can always add more paste later if necessary.
- Boil everything in the pot for about 3 minutes, then add the chicken. Let boil for 1 minute, then cover & turn OFF heat. Do not open the lid for 25-28 minutes. This makes sure the chicken is moist and tender…do not overcook or the chicken will get dry and tough.
- In a separate bowl, beat the eggs and lemon juice together.
- Once your chicken broth is cooked, scoop out 2 cups in a bowl.
- Temper* the egg by SLOWLY pouring and mixing the chicken broth into the lemon / egg mixture.
- Once all the broth is poured in, pour it all back into the pot and stir.
- Season soup with salt & pepper as needed.
- Serve over some Orzo or rice and garnish with a sprig of cilantro.
*When you temper something you are slowly raising the temperature. Make sure to pour the hot broth in extra slow so it doesn’t cook or curdle your egg.