In relation to comforting soups, few can compete with the colourful taste and creamy textures of Greek Lemon Hen Soup, or Avgolemono. I’ve at all times heard about this soup, but it surely wasn’t till I attempted it final yr that I grew to become immediately hooked. This soup combines tender hen, shiny citrusy lemon, and a wealthy creamy broth to create a bowl that’s nourishing—by no means boring. It’s the right twist for those who’re craving a jazzed-up hen soup for cozy evenings forward.
Avgolemono, translating to “egg-lemon,” is a well-liked Greek dish with roots that return to historic Mediterranean delicacies. This velvety soup is historically ready with hen or lamb, rice or orzo, and a mix of eggs and lemon juice, which give the dish its signature creamy texture and shiny taste. This dish is a Greek culinary favourite, with households every placing their very own spin on this cozy basic.
The magic of Greek Lemon Hen Soup lies in its simplicity. This recipe makes use of contemporary, entire components to construct taste so every part shines by:
- Vivid Citrus: Lemon juice not solely brightens the soup but in addition balances the richness of the eggs and hen broth, leading to a dish that feels each hearty and light-weight.
- Silky Texture: The combination of eggs and lemon juice is whisked into the recent broth, making a lusciously creamy consistency with none dairy.
- Tender Hen: Simmered instantly within the broth, the hen turns into completely tender and shreddable, infusing the soup with savory goodness.
To make weeknight meal prep even simpler, right here’s find out how to prep forward and retailer your Greek Lemon Hen Soup:
Prep Forward: You’ll be able to chop the greens and shred the hen as much as two days prematurely, storing them individually within the fridge. You can too prepare dinner the rice forward of time; simply add it to the soup on the finish to reheat.
How you can retailer: Retailer any leftovers in an hermetic container within the fridge for as much as three days. To reheat, gently heat the soup on the stovetop over low warmth, stirring often. Keep away from bringing it to a boil, because the eggs within the broth can curdle.
Whether or not you’re a long-time Avgolemono fan or attempting this dish for the primary time, this recipe brings all of the flavors of the Greek basic with a technique that couldn’t be simpler. Put together to fall in love—this may simply develop into your new signature soup!
Description
Few soups can compete with the colourful flavors and creamy textures of Greek Lemon Hen Soup, or Avgolemono. It’s cozy, citrusy consolation in a bowl!
- 4 carrots, sliced
- 6 inexperienced onions, sliced
- 4 celery, sliced
- 5 garlic cloves, chopped
- Olive oil
- Kosher salt and freshly floor black pepper
- 2 skinless boneless hen breast halves
- 6 cups hen broth
- 1/2 cup rice
- 2 eggs
- 1/2 cup lemon juice
- Chopped italian parsley for garnish
- In a dutch oven, heat olive oil over medium warmth, then sauté carrots, inexperienced onions, celery, and garlic for about 5 minutes till softened. Season hen with salt and pepper, then add to the pot.
- Pour the hen broth over the hen to cowl, then cowl with the lid and produce to a boil. Scale back warmth to low and simmer for about 25 minutes, till hen is cooked by.
- Take away hen from the pot and put aside, then add the rice. Return lid to pot and prepare dinner for 20 minutes till rice is tender.
- In the meantime, shred hen utilizing two forks (or add to your stand mixer and let it do the shredding for you!)
- In a medium bowl, whisk collectively the lemon juice and the eggs. Then slowly whisk in 2 cups of the recent broth, to mood the eggs so that they don’t scramble while you add to the soup.
- Add the hen and the sauce to the soup pot, give all of it a very good stir. Season to style with salt and pepper
- Divide into bowls, garnish with parsley, and eat!
