Servings: 4 bowls
Calories: 350kcal
Equipment
- large pot
- Whisk
- Cutting board
- Knife
Ingredients
For the Soup Base
- 1 lbs boneless, skinless chicken breasts tender chicken gives the soup its hearty foundation
- 3 cloves fresh garlic adds a fragrant depth
- 6 cups chicken broth the base that brings everything together
For the Creamy Mixture
- 2 large fresh lemons juice provides the signature bright tang
- 3 large eggs create a luscious creaminess
For the Finish
- 1 bunch fresh dill or parsley adds a pop of color and fresh flavor
Instructions
How to Make Avgolemono Lemon Chicken Soup
- Gather ingredients. Start by chopping your chicken into bite-sized pieces and mincing the garlic.
- Sauté garlic. In a large pot over medium heat, add a splash of olive oil. Toss in the minced garlic and sauté until fragrant, about 1 minute.
- Cook chicken. Add the chopped chicken to the pot and cook until it turns golden brown, about 5-7 minutes.
- Add broth. Pour in the chicken broth and bring the mixture to a gentle boil.
- Simmer with lemon. Reduce heat and stir in the fresh lemon juice. Allow it to simmer for about 10 minutes.
- Temper the eggs. In a separate bowl, whisk together the eggs with a splash of lemon juice. Slowly add hot broth to the mixture while whisking continuously.
- Stir in herbs. Just before serving, stir in your chopped dill or parsley.
Notes
For optional garnish, consider adding lemon slices for a delightful presentation.
Nutrition
Serving: 1bowl | Calories: 350kcal | Carbohydrates: 8g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 180mg | Sodium: 800mg | Potassium: 600mg | Fiber: 1g | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 35mg | Calcium: 50mg | Iron: 1mg
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