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Zesty Greek Lemon Chicken Soup, also known as "Avgolemono," is a beloved dish that hails from the rich culinary traditions of Greece. This soup stands out not only for its comforting warmth but also for its bright, refreshing flavors, making it a staple in many Greek households. Originating from the ancient Mediterranean region, Avgolemono has been passed down through generations, often served during family gatherings, holidays, and even as a remedy for ailments. Its significance in Greek cuisine is rooted in the balance of hearty ingredients and the invigorating zest of lemon, which elevates it from a simple chicken soup to a vibrant and satisfying meal.

Greek Lemon Chicken Soup

Discover the heartwarming flavors of Zesty Greek Lemon Chicken Soup, a classic Greek dish known for its comforting warmth and refreshing zest. This recipe features tender chicken, aromatic vegetables, and creamy egg-lemon blend, creating a symphony of flavors in every bowl. Packed with nutrition and tradition, this soup is perfect for family gatherings or cozy dinners. Dive into the culinary journey of Avgolemono and enjoy a taste of Greece at home!
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 medium onion, diced

2 cloves garlic, minced

1 cup carrots, sliced (about 2 medium carrots)

1 cup celery, diced (about 2 stalks)

1 cup orzo pasta

3 large eggs

1/2 cup fresh lemon juice (about 2-3 medium lemons)

1 teaspoon dried oregano

Salt and freshly ground pepper, to taste

2 tablespoons olive oil

Fresh dill or parsley, for garnish

Instructions
 

Sauté the Aromatics:

    - In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.

      Cook the Vegetables:

        - Stir in the sliced carrots and diced celery. Cook for an additional 5 minutes, stirring occasionally, until the vegetables start to soften and become slightly tender.

          Add Chicken and Broth:

            - Place the chicken breasts into the pot and pour in the chicken broth. Increase the heat until the mixture comes to a gentle simmer. Reduce the heat to low and cover the pot, allowing it to cook for about 20 minutes, or until the chicken is fully cooked and tender.

              Cook the Orzo:

                - Once the chicken is cooked, carefully remove it from the pot and set it aside on a plate to cool slightly. Add the orzo pasta to the simmering broth. Cook for 8-10 minutes, or until the orzo is al dente, stirring occasionally to prevent sticking.

                  Shred the Chicken:

                    - While the orzo is cooking, use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot with the orzo.

                      Prepare the Egg-Lemon Mixture:

                        - In a separate mixing bowl, vigorously whisk together the eggs and fresh lemon juice until well combined. Gradually ladle a few spoonfuls of the hot broth into the egg-lemon mixture while whisking constantly. This step helps to temper the eggs and prevents them from curdling.

                          Combine Everything:

                            - Slowly pour the tempered egg-lemon mixture back into the soup pot, stirring continuously. This will give the soup a creamy, velvety texture. Season with dried oregano, salt, and freshly ground pepper to taste. Gently heat for an additional 2-3 minutes without allowing it to boil.

                              Serve:

                                - Ladle the soup into serving bowls and garnish with a sprinkle of fresh dill or parsley. Enjoy your delightful and refreshing Greek Lemon Chicken Soup!

                                  Prep Time, Total Time, Servings: 15 mins | 45 mins | Serves 6