Greek Avgolemono Chicken Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 stalks celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons cornstarch
• 2 eggs, lightly beaten
• 1/4 cup fresh lemon juice
• Salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, celery, carrots, and potatoes and cook until the vegetables are softened, about 5 minutes.
2. Add the chicken broth, thyme, oregano, bay leaves, and chicken. Bring the soup to a boil, reduce the heat to low, and simmer until the chicken is cooked through, about 20 minutes.
3. In a small bowl, whisk together the cornstarch and eggs until smooth. Slowly add the egg mixture to the soup, stirring constantly until thickened, about 3 minutes.
4. Remove the soup from the heat and stir in the lemon juice. Season with salt and pepper, to taste. Serve hot.

Interesting Facts

• Avgolemono is a classic Greek soup that translates to “egg-lemon”.
• It is traditionally made with chicken, rice, orzo, and a lemon-egg sauce.
• It is believed that the dish originated in the Byzantine era and is a variation of the Roman dish known as “Ova Lemono”.
• Avgolemono soup is often served as part of a traditional Greek Easter feast.