This Greek-inspired chicken and lemon soup offers a delightful balance of tangy and savory flavors. The foundation of this soup begins with simmering chicken thighs in water, creating a rich and flavorful broth. Diced carrots, celery, and onions are sautéed in olive oil until softened, their sweetness deepening as they caramelize slightly.
The tender chicken is then reunited with the broth, joining the vegetables in a harmonious blend of textures and tastes. A distinctive element of this soup is the creamy, lemon-infused finish. A mixture of fresh eggs and lemon juice is carefully tempered into the broth, creating a velvety texture and a bright, citrusy tang that enlivens the palate.
Traditionally, rice is added to this soup. Instead, finely chopped cauliflower provides a similar granular consistency, adding a subtle sweetness and allowing the other flavors to shine. A generous sprinkle of fresh parsley adds a final touch of herbaceousness and vibrant color, making the soup visually appealing.
The soup is hearty and satisfying. A drizzle of olive oil enhances the overall taste. The olive oil also helps to mellow the tartness of the lemon juice, creating a well-rounded, full-bodied taste.
Tempering the egg and lemon mixture is key to achieving the soup's signature silky texture. This involves gradually raising the temperature of the egg mixture by slowly whisking in hot broth. This prevents the eggs from scrambling and ensures a smooth, creamy consistency.
Serve this soup as a comforting and nourishing meal, perfect for a light lunch or a cozy dinner.
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