Hey there, fellow food lovers! I’m so excited to share one of my absolute favorite recipes with you today: Greek Lemon Chicken Soup, also known as Avgolemono. My yiayia (that’s grandma in Greek!) taught me this recipe years ago, and it’s been a staple in my kitchen ever since. It’s the perfect comfort food for a chilly evening or when you’re feeling under the weather. Trust me, the bright, zesty flavors will brighten your day. I’ve made this soup countless times over the years. It’s perfect!
Why You’ll Love This *Greek Lemon Chicken Soup*
Honestly? Because it’s amazing! But if you need more convincing, here’s the lowdown on why this Greek Lemon Chicken Soup is a must-make:
- It’s super easy to whip up, even on a busy weeknight.
- The flavor is out-of-this-world: bright, lemony, and comforting.
- It’s also pretty darn healthy, packed with protein and good stuff.
- The whole thing comes together in under an hour, from start to finish.
Ingredients You’ll Need for *Greek Lemon Chicken Soup*
Alright, so to make this incredible Greek Lemon Chicken Soup, you’ll need a few things. Don’t worry, it’s nothing too crazy, I promise. You can find everything at your local grocery store. Here’s what you’ll need to gather:
- 1.5 lbs boneless, skinless chicken breasts – I usually grab these on sale!
- 8 cups of good quality chicken broth
- 1/2 cup long-grain rice – don’t use instant, trust me!
- 1/4 cup fresh lemon juice – from a real lemon, none of that bottled stuff.
- 2 large eggs – keep them cold from the fridge.
- Salt and pepper to taste – season generously since it needs help.
- Fresh dill for garnish (optional) – I love a sprinkle on top!
How to Make *Greek Lemon Chicken Soup*: Step-by-Step Instructions
Okay, friends, let’s get cooking! This Greek Lemon Chicken Soup is super simple, but here’s the best way to do it. Follow along, and you’ll have a big pot of deliciousness in no time. I do it this way, and it always turns out amazing!
Step 1: Get the Chicken Cooking
First up, grab a big pot – like, your biggest one! – and toss in those chicken breasts. Pour in the 8 cups of chicken broth, making sure the chicken is completely covered. Then, turn the heat up to high until it boils. Once it’s bubbling nicely, turn the heat down to a simmer. You want a gentle simmer, not a crazy boil. Let it simmer for about 20 minutes, or until the chicken is cooked all the way through. You’ll know it’s done when it’s no longer pink in the middle. Careful, it splatters!
Step 2: Shredding Time!
Carefully take the chicken breasts out of the pot and put them on a plate or cutting board. Now, let them cool for a few minutes. Then, grab two forks and shred the chicken. Don’t make it too fine, little chunks are good. Set the shredded chicken aside for later. This is my favorite part!
Step 3: Rice, Rice, Baby
Turn the heat back up on the broth in the pot. Now, add the rice to the broth and cook it according to the package directions. It usually takes about 15-20 minutes, or until the rice is tender. Keep an eye on it so it doesn’t get mushy. Nobody likes mushy rice!
Step 4: The Lemon-Egg Magic!
In a small bowl, whisk together the lemon juice and eggs. This is important: you need to “temper” the eggs so they don’t scramble. Slowly whisk a few spoonfuls of the hot broth into the egg mixture. This warms the eggs up gently. Doing this slowly is key!
Step 5: Putting it All Together
Slowly pour the egg mixture into the pot with the rice and broth, stirring constantly. Then, add in your shredded chicken. Season with salt and pepper to your taste. I always add a good pinch of salt, it really makes the flavors pop. Heat it all through, but *don’t* let it boil! You just want a gentle warmth.
Step 6: Serve and Enjoy!
Lastly, garnish with fresh dill, if you like. Ladle it into bowls and enjoy your delicious Greek Lemon Chicken Soup! Serve it immediately. YUM!
Tips for Success: Achieving the Perfect *Greek Lemon Chicken Soup*
Want to make sure your Greek Lemon Chicken Soup is a total hit? Here are a few things I’ve learned over the years to guarantee soup perfection!
- Good Broth is Key: Don’t skimp on the broth! Use a good quality chicken broth (or even make your own for extra flavor!).
- Temper those Eggs: Taking the time to temper the eggs is *crucial* – no scrambled egg soup, please! Go slow.
- Don’t Overcook: As soon as the rice is cooked and the soup is warm, turn off the heat. Overcooking is this soup’s enemy.
And that’s it! Follow these simple tips, and you’ll be a Greek Lemon Chicken Soup master in no time.
Variations to Spice Up Your *Greek Lemon Chicken Soup*
Okay, so listen, once you’ve mastered the basic Greek Lemon Chicken Soup, it’s time to get creative! I love to mix things up. You can add a pinch of red pepper flakes for a little kick (careful, they sneak up on you!).
Also, try other fresh herbs! Parsley or oregano are amazing additions. If you want more veggies, throw in some chopped carrots and celery with the broth. They add a lovely sweetness. Don’t be afraid to experiment – that’s how the best recipes are born!
Serving Suggestions to Complement Your *Greek Lemon Chicken Soup*
So, you’ve got this amazing pot of Greek Lemon Chicken Soup, what do you serve with it? Well, let me tell you my go-to pairings! I always think you need a good crusty bread, perfect for soaking up all that delicious broth. Think a warm loaf of sourdough from the bakery? Yes, please! Some fresh green salad on the side makes it a beautiful and light meal.
Make-Ahead & Storage Tips for *Greek Lemon Chicken Soup*
So, listen, sometimes you just need to get ahead, right? Good news! This Greek Lemon Chicken Soup is a fantastic make-ahead meal! Before you ask, I make extra all the time, because why not? You can store leftovers in your fridge, covered, for up to 3 days.
Reheating is super easy. Just gently warm it up on the stovetop over low heat until it’s heated through. Be careful NOT to boil it though! You see, the boiling might make the eggs scramble. Trust me, you don’t want that! You can also freeze it, but the texture of the rice might change a bit. Still tastes great though.
Frequently Asked Questions About *Greek Lemon Chicken Soup*
I know you probably have some questions about making Greek Lemon Chicken Soup, so let me try to answer some of the most common ones beginners ask. I hope this helps you feel confident making this soon!
Can I use rotisserie chicken instead of cooking chicken breasts?
Oh, absolutely! Using rotisserie chicken is a total time-saver, and it works wonderfully. Just shred the meat and add it in at the end with the other ingredients. You can also add the carcass and bones to the broth for even more flavor while you’re simmering the broth! Just remember to take it out before you add the chicken back in!
My soup is too lemony! What can I do?
Oops! Too much lemon happens sometimes. Don’t worry, it’s an easy fix. Add a little more chicken broth or water to mellow out the flavor. You can also add a pinch of sugar or honey—it sounds weird, but it helps balance the tartness! Taste as you go, and you’ll get it just right!
Can I make this soup ahead of time?
Yes, yes, YES! Greek Lemon Chicken Soup is a fantastic make-ahead option. Prepare the soup and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop and add a little extra broth or lemon juice before serving to freshen it up. You can also freeze it, but the texture of the rice might change. So my recommendation is to add the rice separately, and freeze the broth. But it’s still delicious!
Nutritional Information for *Greek Lemon Chicken Soup*
Okay, folks, here’s the deal: nutritional info can seriously vary depending on the ingredients you use and the brands, so take this with a grain of salt. This is just an estimate, but it will give you a general idea!
Disclaimer: Nutritional information is an estimate and may vary based on ingredients and brands used. It is not provided precisely.
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White Chocolate Cranberry Oatmeal Cookies
- Total Time: 32 min
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Chewy oatmeal cookies with sweet white chocolate chips and tart cranberries.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the rolled oats, white chocolate chips, and dried cranberries until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 20g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: white chocolate cranberry oatmeal cookies, oatmeal cookies, cranberry cookies, white chocolate cookies, holiday cookies, chewy cookies, easy cookie recipe