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Greek cuisine is a vibrant tapestry woven from the threads of history, culture, and geography, with each dish telling a unique story of the Mediterranean lifestyle. Known for its emphasis on fresh ingredients, healthy fats, and bold flavors, Greek cooking not only tantalizes the taste buds but also promotes well-being. At the heart of this culinary tradition lies a repertoire of comforting soups that are staples in Greek households, particularly during the colder months when warmth and nourishment become paramount.

Greek Lemon Chicken Soup - An Organized Chaos

Warm up your kitchen with Greek Lemon Chicken Soup, also known as Avgolemono! This cozy dish combines tender chicken, creamy egg-lemon mixture, and vibrant herbs to create a comforting bowl full of Mediterranean flavors. Perfect for family gatherings or chilly nights, this soup is not only delicious but packed with nutrients. Discover the easy steps to make this delightful recipe and bring the taste of Greece to your table. #GreekLemonChickenSoup #Avgolemono #ComfortFood #HealthyEating #MediterraneanCuisine #SoupSeason #HomeCooking
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 cup uncooked orzo pasta

2 large carrots, diced

2 celery stalks, diced

1 medium onion, chopped

4 cloves garlic, minced

2 large eggs

Juice of 2 large lemons

Zest of 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

Fresh dill, chopped (for garnish)

Olive oil for sautéing

Instructions
 

Sauté the Vegetables: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions, carrots, and celery. Cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

    Cook the Chicken: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through.

      Shred the Chicken: Remove the cooked chicken from the pot and place it on a cutting board. Once cool enough to handle, shred the chicken using two forks.

        Add Orzo: While the chicken is cooling, add the uncooked orzo to the pot and cook according to package instructions, usually about 8-10 minutes.

          Prepare Egg-Lemon Mixture: In a medium bowl, whisk the eggs until frothy. Gradually add the lemon juice and zest while whisking to temper the eggs.

            Combine Everything: Once the orzo is cooked, reduce the heat to low. Slowly ladle a cup of the hot broth into the egg-lemon mixture, whisking constantly to avoid curdling. Then, pour the egg mixture back into the soup pot, stirring continuously.

              Finish the Soup: Stir in the shredded chicken, dried oregano, and season with salt and pepper to taste. Allow to cook for another 2-3 minutes without boiling.

                Serve: Ladle the soup into bowls and garnish with freshly chopped dill.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 6