Greek Lemon Soup
Serves 310 mins prep60 mins cook
Greek Lemon Soup tastes like home to me. My mom has been making this soup for me since I was a baby. There are so many outstanding versions of this soup, and my version is one I learned while living in Greece. Rice, chicken, and egg yolks are cooked directly in the soup, making this a wholesome, filling one-pot meal.
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What you need
Instructions
0 Add the water, onion, garlic, celery, carrot, and salt to a large pot and bring to a boil over high heat. Once boiling, add the chicken, and reduce the heat to medium. The water should be at a hard simmer. Cover the pot halfway with a lid and let the soup cook for 40 minutes. 6 After 40 minutes, remove and transfer the chicken on a plate or cutting board. Using forks or tongs, shred the chicken. Keep the shredded chicken aside. 1 Now, transfer the cooked veggies with one full ladle of broth to a blender. Blend the veggies until smooth and return the mixture to the pot of broth. 3 Add the washed rice (or orzo) to the pot of broth and blended veggies. Adjust the heat to medium-high and let it cook for about 20 minutes. Taste for doneness and remove the soup from the heat. 5 Meanwhile, make the "avgolemono" which is the egg-lemon sauce. In a bowl, add the egg yolks, lemon zest and juice and whisk to blend. 7 Slowly add in some of the broth from your soup pot and whisk vigorously. This step is called tempering, which prevents the eggs from breaking and/or overcooking in the soup. 8 Add the egg mixture into the soup pot (off the heat) with the shredded chicken, freshly chopped parsley and enjoy! 4 Note: When reheating the soup please heat on medium-low as you stir so you don’t break the egg.View original recipe