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Welcome to the refreshing world of Lemony Greek Delight, a light Greek lemon chicken soup that promises to invigorate your palate and nourish your body. This delightful dish is not just a meal; it’s a culinary experience steeped in history and tradition. Originating from the heart of Greece, this soup, known as "Avgolemono," beautifully combines the zest of fresh lemons with tender chicken and aromatic herbs, creating a comforting yet light option perfect for any time of year.

Light Greek Lemon Chicken Soup

Discover the refreshing taste of Lemony Greek Delight, a light Greek lemon chicken soup that is both flavorful and nutritious. Known as Avgolemono, this dish brings together tender chicken, zesty lemons, and fresh herbs in a comforting bowl of deliciousness. Perfect for any season, you'll learn about key ingredients, preparation steps, and cooking techniques that make this Mediterranean classic a must-try. Dive into this culinary experience and impress your loved ones with every spoonful!
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Ingredients
  

1 lb boneless, skinless chicken breast

6 cups low-sodium chicken broth

1 medium onion, diced

2 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

1/4 cup fresh dill, chopped

1/4 cup fresh parsley, chopped

2 large eggs

Juice of 2 lemons

Salt and black pepper, to taste

Olive oil, for sautéing

Lemon slices, for garnish

Instructions
 

Cook the Chicken: In a large pot, heat a splash of olive oil over medium heat. Add the chicken breasts and sear until golden brown on both sides (about 3-4 minutes per side). Remove the chicken and set aside to cool.

    Sauté the Veggies: In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

      Add Broth: Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.

        Cook the Orzo: Stir in the uncooked orzo and let it cook in the simmering broth for about 10-12 minutes or until al dente.

          Shred the Chicken: While the orzo cooks, shred the cooled chicken into bite-sized pieces.

            Combine Ingredients: Once the orzo is cooked, add the shredded chicken back into the pot. Stir in the fresh dill and parsley, and season with salt and black pepper to taste.

              Prepare the Lemon Egg Mixture: In a separate bowl, whisk together the eggs and lemon juice until well combined. Gradually add a ladleful of the hot soup broth to the egg mixture while whisking constantly to temper the eggs.

                Finish the Soup: Slowly pour the tempered egg mixture back into the soup pot, stirring gently to combine. This will give the soup a creamy texture without curdling the eggs.

                  Serve: Ladle the soup into bowls, garnish with lemon slices and a sprinkle of extra herbs if desired. Enjoy warm!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 6