Description
Creamy avgolemono soup combines tender chicken with bright lemon flavors, delivering comforting warmth in every spoonful. This Greek classic is perfect for cozy dinners or special occasions.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 4 cups low-sodium chicken broth
- 2 large eggs
- Juice of 2 fresh lemons
- 2 tbsp fresh dill or parsley (for garnish)
- Salt and pepper to taste
Instructions
- In a large pot, cook the chicken thighs in the chicken broth over medium heat until tender, about 20 minutes. Remove the chicken and shred it once cool.
- In a bowl, whisk together eggs and lemon juice until smooth.
- Gradually mix hot broth into the egg-lemon mixture while whisking continuously to prevent curdling. Pour this back into the pot.
- Stir in shredded chicken, salt, and pepper. Simmer gently for about 5 minutes until heated through.
- Serve hot, garnished with fresh herbs.
Notes
- For extra nutrition, consider adding spinach or carrots during cooking.
- Store leftovers in an airtight container for up to three days and reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 1g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 180mg