Greek Lemon Chicken Soup (Light Avgolemono Style)

Serves 1
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Directions

  1. 1In a pot, heat chicken broth with garlic, oregano, salt, and pepper.
  2. 2Add shredded chicken and simmer a few minutes.
  3. 3In a bowl, whisk eggs and lemon juice.
  4. 4Slowly add a ladle of hot broth to temper the egg and lemon mixture.
  5. 5Stir the tempered mixture back into the pot over low heat.
  6. 6Do not boil the soup.
  7. 7Cook gently until slightly thickened.
  8. 8Garnish with parsley and serve warm.

Ingredients

  • 1 lb chicken breast, cooked and shredded
  • 4 cups chicken broth
  • 2 eggs
  • 0.25 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 0.5 tsp dried oregano
  • Salt
  • black pepper
  • Fresh parsley, chopped

Equipment

potbowl

Tips

  • Do not boil the soup after adding the egg and lemon mixture.
  • Cook gently until slightly thickened to achieve a light and creamy texture without cream.

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