Transport your taste buds to the sun-soaked landscapes of Greece with the vibrant and comforting embrace of Greek Lemon Chicken Soup, known as Avgolemono. This classic dish is a testament to Mediterranean culinary artistry, marrying the zest of fresh lemons with tender chicken and the satisfying texture of orzo pasta.
The culinary symphony begins as diced chicken, infused with the warmth of olive oil, gracefully browns in a pot, releasing an enticing aroma. In harmony, finely chopped onions, diced carrots, celery, and minced garlic join the ensemble, sautéing to a crescendo of fragrant melodies until the vegetables yield their aromatic essence.
As the stage is set, chicken broth is introduced, transforming the pot into a simmering sea of flavors. Orzo pasta takes its place, cooking to tender perfection and absorbing the essence of the broth. The finale unfolds with a delicate dance of eggs and lemon juice, whisked together to form the hallmark Avgolemono sauce. A ladleful of hot broth is slowly incorporated, tempering the eggs and creating a velvety, lemon-kissed broth.
The star returns as the browned chicken is reunited with the pot, infusing the soup with its savory character. Salt and pepper add the final notes, allowing the symphony of flavors to harmonize into a bowl of warmth and brightness.
With approximately 300 calories per serving and a well-balanced nutritional profile, this Greek Lemon Chicken Soup captivates not only with its taste but also with its nourishing qualities. Fresh dill, a signature herb in Greek cuisine, crowns the masterpiece, offering a final touch of herbal freshness.
Whether enjoyed as a comforting meal on a chilly day or presented as an elegant starter for a special occasion, Greek Lemon Chicken Soup embodies the spirit of Mediterranean hospitality—a delightful journey for the senses and a tribute to the timeless allure of Greek culinary traditions.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup orzo pasta
- 3 large eggs
- Juice of 2-3 lemons (adjust to taste)
- Salt and pepper to taste
- Fresh dill for garnish
Instructions:
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