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To make the perfect Greek Lemon Chicken Soup Avgolemono, you need a few key items. Here’s what to gather: - 1 lb chicken breast, boneless and skinless, diced - 6 cups chicken broth - 1 cup orzo pasta - 3 large eggs - 1/4 cup fresh lemon juice (about 2 lemons) - Zest of 1 lemon - 1 cup baby spinach, loosely packed - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish These ingredients blend together to create a warm and comforting soup. To elevate your Avgolemono, you can add some optional garnishes and seasonings. Consider using: - Fresh dill or parsley for a pop of color and flavor - A lemon wedge on the side for an extra zing - Cracked black pepper for added warmth These extras can enhance the soup's look and taste. If you have dietary needs, you can easily modify this recipe. Here are some substitutions: - Use turkey or tofu instead of chicken for a different protein. - Swap orzo for rice or quinoa if you prefer. - For a vegan version, replace eggs with silken tofu blended until smooth. These changes let everyone enjoy this delicious soup while fitting their diets. Start by gathering your ingredients. You will need: - 1 lb chicken breast, diced - 6 cups chicken broth - 1 cup orzo pasta - 3 large eggs - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 cup baby spinach - 1 medium onion, diced - 2 cloves garlic, minced - 2 tablespoons olive oil - Salt and pepper to taste - Fresh dill or parsley for garnish Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes. The onion should look clear. Next, add the minced garlic and cook for 1 more minute. You want the garlic to smell great. Now, add the diced chicken to your pot. Season it with salt and pepper. Cook the chicken for about 5 to 7 minutes. It should not be pink anymore. Pour in the chicken broth and bring it to a simmer. Stir in the orzo pasta. Cook this for about 8 to 10 minutes until the orzo is al dente. Reduce the heat to low. In a mixing bowl, whisk together the eggs, lemon juice, and lemon zest. This mixture should be well combined. To avoid curdling, add a ladle of the hot soup to the egg mixture while whisking. This is called tempering. Now, slowly pour the egg mixture back into the soup. Stir gently to combine. Add the baby spinach and let it wilt for 1 to 2 minutes. Finally, taste and adjust the seasoning with salt and pepper if needed. Remove the pot from heat. Serve hot, garnished with fresh dill or parsley. Enjoy! To get that smooth, creamy texture in your Avgolemono, you must temper the eggs. Start by whisking the eggs, lemon juice, and zest together in a bowl. Then, take a ladle of hot soup and slowly add it to the egg mix while whisking. This helps warm the eggs without cooking them. After that, stir the egg mixture back into the pot. This method gives you a silky soup that feels rich and comforting. You can boost the flavor of your Avgolemono with a few simple tricks. Add fresh herbs like dill or parsley at the end. These herbs brighten the soup and add a lovely aroma. You might also consider using homemade chicken broth for a deeper taste. A pinch of paprika can give a nice warmth without overpowering the lemon. Feel free to adjust the lemon juice to suit your taste. More lemon gives a tangy kick, while less keeps it mild. One big mistake is not tempering the eggs properly. Skipping this step can lead to scrambled eggs in your soup. Another common error is cooking the orzo too long. This can make it mushy. Always check the pasta for that perfect al dente bite. Lastly, don’t forget to taste and adjust the seasoning at the end. A little salt and pepper can make all the difference. {{image_2}} If you want a vegetarian or vegan avgolemono, you can swap the chicken for tofu or chickpeas. Use vegetable broth instead of chicken broth. To create a creamy texture, blend some silken tofu with lemon juice for the avgolemono base. This keeps the tangy flavor while making it plant-based. You can still enjoy the zest and warmth of this dish! Orzo is traditional, but you can use other small pasta shapes. Try ditalini, acini di pepe, or even rice if you prefer. Each type gives a unique texture and flavor. You can also use gluten-free pasta if needed. Just adjust cooking times according to the pasta you choose. This way, you can make it fit your taste and dietary needs. Boost the soup's nutrition by adding more vegetables. Carrots, celery, and peas add flavor and color. You can sauté them with onions at the start. Leafy greens like kale or Swiss chard are also great choices. Just toss them in towards the end, letting them wilt slightly. This not only enhances the taste but also packs in more vitamins! To store leftover Avgolemono, let it cool first. Pour the soup into an airtight container. Keep it in the fridge for up to three days. Always label the container with the date. This way, you will know when to eat it. When you want to reheat the soup, do it gently. Pour the soup into a pot on low heat. Stir it often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the soup smooth and tasty. You can freeze Avgolemono for later use. First, cool the soup completely. Then, pour it into freezer-safe bags. Remove as much air as possible before sealing. Freeze for up to three months. When you’re ready, thaw it in the fridge overnight before reheating. Avgolemono is a Greek soup made with chicken, lemon, and eggs. This dish has a creamy texture without using cream. The eggs thicken the soup and add richness. The fresh lemon juice gives it a bright, zesty flavor. It is both comforting and refreshing. You can enjoy it hot or warm. Yes, you can make Avgolemono ahead of time. Cook the soup fully and cool it down. Store it in the fridge for up to three days. When ready to eat, simply reheat it gently on the stove. Avoid boiling, as this can curdle the eggs. You can easily customize Avgolemono to fit your taste. Adding herbs like dill or parsley gives it a fresh note. You can also stir in extra veggies like carrots or celery for more texture. If you want a richer flavor, use homemade chicken broth. Adjust the lemon juice to make it more or less tangy. Avgolemono soup is a rich blend of chicken, orzo, and lemon. We explored its main ingredients and shared tips for the best consistency. I offered ways to customize the dish for different diets. You can also store leftovers or freeze the soup with ease. In the end, Avgolemono is simple to make and full of flavor. You can enjoy this dish your way, and it’s perfect for sharing. Dive in and savor every spoonful!

Greek Lemon Chicken Soup Avgolemono

Discover a delicious twist on comfort food with Greek Lemon Chicken Soup Avgolemono! This easy recipe combines tender chicken, orzo pasta, and vibrant lemon flavors for a warming dish perfect any time of year. In just 30 minutes, you can create a bowl of zesty goodness garnished with fresh herbs. Ready to bring some Greek flair to your dinner table? Click through now for the full recipe and make your kitchen a haven of delightful aromas!
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Ingredients
  

1 lb chicken breast, boneless and skinless, diced

6 cups chicken broth

1 cup orzo pasta

3 large eggs

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 cup baby spinach, loosely packed

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

    Add the diced chicken to the pot, season with salt and pepper, and cook until the chicken is no longer pink, about 5-7 minutes.

      Pour in the chicken broth and bring to a simmer. Stir in the orzo pasta and continue to simmer for about 8-10 minutes or until the orzo is cooked al dente.

        Reduce the heat to low. In a mixing bowl, whisk together the eggs, lemon juice, and lemon zest until well combined.

          To temper the egg mixture, gradually add a ladle of the hot soup into the bowl while whisking constantly. This will prevent the eggs from curdling when added to the pot.

            Slowly pour the egg mixture back into the soup, stirring gently to combine. Add the baby spinach and let it wilt for about 1-2 minutes.

              Adjust seasoning with salt and pepper, if needed, and remove from heat.

                - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve hot in bowls, garnished with fresh dill or parsley and a lemon wedge on the side for an extra citrusy touch.