Greek Lemon Chicken Soup:
Are you tired of the same old chicken soup? If so, why not try something new and exciting? Greek lemon chicken soup is a delicious and refreshing twist on traditional chicken soup that is sure to tantalize your taste buds.
In this article, we’ll take a look at the history of Greek lemon chicken soup, the ingredients used to make it, the health benefits of this soup, and how to make it at home. So, let’s get started!
History of Greek Lemon Chicken Soup:
Greek lemon chicken soup, also known as Avgolemono, has been a staple of Greek cuisine for centuries. The dish originated in the Byzantine Empire, and the recipe has been passed down from generation to generation.
The word “avgolemono” actually means “egg-lemon,” which refers to the unique combination of egg yolks and lemon juice used to thicken and flavor the soup. This soup was traditionally served at special occasions, such as weddings and Easter celebrations, but now it’s a popular dish served throughout the year.
Ingredients Used to Make Greek Lemon Chicken Soup:
The ingredients used to make Greek lemon chicken soup are simple and wholesome. They include:
- Chicken: You can use either bone-in or boneless chicken for this recipe.
- Chicken broth: Homemade or store-bought chicken broth works well in this recipe.
- Lemon juice: Freshly squeezed lemon juice is best, but bottled lemon juice will also work.
- Eggs: You will need egg yolks to thicken the soup.
- Rice: Rice is used to give the soup a hearty texture.
- Salt and pepper: These are used to season the soup.
- Fresh herbs: Dill, parsley, or mint are often added to give the soup a fresh flavor.
How to Make Greek Lemon Chicken Soup:
Now that you know the history, ingredients, and health benefits of Greek lemon chicken soup, let’s take a look at how to make it at home. Here is a step-by-step guide:
Ingredients:
- 4 cups chicken broth
- 1 cup cooked shredded chicken
- 1/2 cup uncooked rice
- 3 eggs
- 1/3 cup lemon juice
- Salt and pepper to taste
- Fresh herbs for garnish
Directions:
STEP:1
In a large pot, bring the chicken broth to a boil. Add the rice and shredded chicken and simmer for 20 minutes or until the rice is cooked.
STEP:2
STEP:2
In a separate bowl, whisk together the eggs and lemon juice until well combined.
STEP:3
STEP:3
Slowly pour the egg mixture into the soup while whisking constantly.
STEP:4
STEP:4
Continue to cook the soup on low heat for an additional 5-10 minutes, stirring occasionally, until the soup thickens.
STEP:5
STEP:5
Season with salt and pepper to taste.
STEP:6
STEP:6
Serve hot, garnished with fresh herbs if desired.
