Greek Lemon Chicken Soup (Light Avgolemono Style)
Serves 1
Directions
- 1In a pot, heat chicken broth with garlic, oregano, salt, and pepper.
- 2Add shredded chicken and simmer a few minutes.
- 3In a bowl, whisk eggs and lemon juice.
- 4Slowly add a ladle of hot broth to temper the egg and lemon mixture.
- 5Stir the tempered mixture back into the pot over low heat.
- 6Do not boil the soup.
- 7Cook gently until slightly thickened.
- 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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