greek lemon soup

Greek Lemon Chicken Soup&nbsp;Recipe&nbsp;- a great way to warm your belly on cool autumn evenings!&nbsp;A light and healthy recipe with bold Greek flavors.&nbsp;

Greek Lemon Chicken Soup

chicken broth

olive oil

garlic, (minced)

sweet onion

lemon, (zested)

chicken breasts

Israeli couscous ((pearl))

red pepper

feta

chive

Salt (and pepper)

Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.

Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then&nbsp;simmer for 5 minutes.

Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.

Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.

https://content.jwplatform.com/videos/ekoFsiPw.mp4

A light and healthy recipe with bold Greek flavors. This Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings!

A Spicy Perspective - Greek Lemon Chicken Soup

This Avgolemono Soup is your chicken noodle soup taken to the next level. It’s silky and smooth and oh so delicious.

Avgolemono Soup

onion,

carrots, chopped

celery stalks, chopped

garlic

chicken stock

bay leaves

orzo

chicken

eggs

lemon juice

lemon

Salt and pepper

Parsley,

Heat olive oil in a soup pot over...

Heat olive oil in a soup pot over medium high heat. Add in veggies and sauté for 5-10 minutes, until they start to soften up.

Add in stock, bay leaves and lemon zest....

Add in stock, bay leaves and lemon zest. Bring to a boil, then reduce heat to low and simmer for 10 minutes.

Stir in orzo and cook till al dente,...

Stir in orzo and cook till al dente, then add in chicken.

Whisk together the eggs, egg yolks and lemon...

Whisk together the eggs, egg yolks and lemon juice in a large bowl. Gradually add in two cups of the hot broth into the egg mixture, whisking continuously. It is very important to do this stop slowly, as you want the egg to come up in temperature slowly to prevent it from cooking and clumping together. When done correctly, this provides the creamy silky texture.

Stir the sauce into the soup and immediately...

Stir the sauce into the soup and immediately remove from heat.

Garnish with parsley and serve.

This Chicken and Rice Avgolemono Soup puts a fresh spin on the classic Greek recipe with turmeric, yellow zucchini and tender chicken in a silky lemon-and-egg broth.

Chicken and Rice Avgolemono Soup

large yellow zucchini (skin on)

olive oil (divided)

onion

garlic (minced)

tsp turmeric

salt

basmati rice

chicken stock (divided)

chicken breast (poached, roasted or broiled, shredded)

flakey finishing salt

pepper

tbsp chopped parsley (for garnish (optional))

Slice the zucchini into rounds and then finely dice them.

In a large pot over medium-high heat, warm 1 tablespoon of the oil. Add the onions and garlic, and sauté until just softened, about 5 minutes. Add the zucchini and stir. Add the remaining 1 tablespoon of oil, the lemon zest, turmeric, and salt. Stir to coat the veggies. Add the rice and stir until completely coated. Add 4 cups of the stock and then the lemon juice. Bring to a boil and then drop the heat to medium-low. Cook, uncovered, for 15 minutes, stirring occasionally to ensure the rice isn’t sticking to the bottom of the pot. Meanwhile, warm the final cup of stock in a small pot over medium heat, not going past a gentle simmer.

At the 15-minute mark, check the rice to see if it’s almost, but not quite, tender. It might need another couple of minutes. Once it’s almost tender, add the chicken and cook until the rice and zucchini are tender, about 5 minutes. Keep warm on low heat.

In a bowl, whisk together the eggs and the 2 tablespoons of lemon juice. Add 1⁄4 cup of the warmed stock to the egg-lemon mixture and whisk to temper the eggs. Slowly add more stock, 1⁄4 cup at a time, until combined. Pour this into the soup and stir firmly to blend. Do not bring it to a boil or the eggs will scramble.

Remove the soup from the heat. Season to taste, starting with 1⁄2 teaspoon each of the finishing salt and pepper. This soup tastes even better slightly cooled. Serve with parsley, if desired.

Top 3 greek lemon soup recipes from across the web

The most viewed greek lemon soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Greek Lemon Chicken Soup

Avgolemono Soup

Chicken and Rice Avgolemono Soup

Top 3 greek lemon soup recipes from across the web

The most viewed greek lemon soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Greek Lemon Chicken Soup

Avgolemono Soup

Chicken and Rice Avgolemono Soup

The most viewed greek lemon soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine