Greek Lemon Soup… This here is home. Ever since I was a baby my mom has been making this soup for me. There are many different versions of this soup and they are all outstanding. This is the version that we learned while we lived in Greece, and to be honest it’s my favourite version because it uses the least amount of ingredients and it’s just as good. For this recipe you will need:
Greek Lemon Soup
- 3 litres of water 10 cups
- 1 whole peeled onion
- 4 peeled garlic cloves
- 2 ribs of celery
- 1 whole carrot
- 1 tablespoon salt
- 2 chicken breasts or thighs
- ½ cup any rice or orzo
- 2 egg yolks
- juice of a whole lemon + zest
- freshly chopped parsley
- Add all of your vegetables to a pot of water with your salt and let that come to a boil. Once it’s boiling add the chicken and skim off if anything comes to the top.
- Reduce the heat to medium and let it go for 40 minutes. After 40 minutes take out the whole veggies plus the chicken.
- Shred the chicken and set it aside. Put the whole veggies in a blender with some of the broth in the pot, blend and pour it back into the soup pot.
- Add the rice or orzo and let it cook. Once cooked take the soup off the heat. In a separate bowl we are now making the “ Avgolemono ” which is the egg-lemon sauce. Add the yolks, zest, and lemon juice and whisk. Now slowly start adding in the broth from your soup ( about 4 cups ) and whisk vigorously the whole time until the eggs come up to temperature.
- This step is called tempering which prevents the eggs from breaking in the soup. You can now add this lemony mixture back into the soup pot with the shredded chicken and some parsley. When re-heating the soup please heat on medium-low as you stir so you don’t break the egg. Enjoy.