Greek Lemon Chicken Soup

### Step-by-Step Instructions

#### 1. Sauté the Vegetables
In a large pot, heat **olive oil** over medium heat. Add the **diced onion**, **carrots**, and **celery**. Sauté for about **5-7 minutes** until the vegetables are softened and the onion becomes translucent. Add the **minced garlic** and cook for another **1 minute**, stirring frequently to release the garlic’s flavor.

#### 2. Add the Chicken Broth and Bring to a Simmer
Pour in the **chicken broth**, and add the **bay leaf**. Bring the mixture to a simmer over medium-high heat, then reduce the heat to low and let it cook for about **10-15 minutes**, allowing the flavors to meld together.

#### 3. Cook the Orzo (or Rice)
Add the **orzo pasta** (or rice, if you prefer) to the soup. Let it cook according to the package instructions, usually around **8-10 minutes**. Once the pasta is tender, add the **shredded cooked chicken** to the pot and stir to combine.

#### 4. Prepare the Avgolemono Mixture
While the soup is simmering, prepare the egg-lemon mixture. In a medium bowl, whisk together the **eggs** and **lemon juice** until smooth and frothy. Gradually add about **1/2 cup of warm chicken broth** to the egg mixture, whisking constantly. This helps temper the eggs, preventing them from curdling when added to the soup.

#### 5. Combine the Avgolemono with the Soup
Once the soup is ready, carefully ladle a few spoonfuls of the hot soup broth into the egg mixture, whisking constantly. Then, slowly pour the egg mixture back into the soup while stirring gently. Continue to cook the soup on low heat for another **2-3 minutes**, being careful not to let it boil (this can cause the egg to curdle).

#### 6. Season and Serve
Taste the soup and adjust the seasoning with **salt** and **pepper** to your liking. Remove the bay leaf and serve the soup hot, garnished with extra **lemon zest** or a few sprigs of **fresh parsley** for a burst of color and flavor.

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### Tips for the Perfect Greek Lemon Chicken Soup

1. **Tempering the Eggs**: The key to a silky smooth Avgolemono is tempering the eggs. Make sure to gradually add the hot broth to the egg mixture while whisking constantly to avoid scrambling the eggs.
2. **Use Fresh Lemon**: For the best flavor, always use **freshly squeezed lemon juice** instead of bottled lemon juice. The fresh tangy citrus adds a bright note to the soup.
3. **Make it Ahead**: This soup tastes even better the next day as the flavors have more time to meld. You can make it ahead and store it in the fridge for up to **3 days**.
4. **Customization**: Feel free to add extra vegetables like **spinach**, **zucchini**, or **peas** to the soup for added nutrition and flavor. You can also swap out the orzo for **rice** or even gluten-free pasta for a different texture.

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### Why This Soup Works

Greek Lemon Chicken Soup is a wonderful marriage of simplicity and elegance. The **lemon** adds a tangy brightness that complements the richness of the creamy egg mixture, while the **chicken** and **vegetables** provide satisfying heartiness. The delicate balance of flavors makes this dish comforting without being too heavy, and it offers a unique twist with the velvety texture created by the egg-lemon sauce. It’s a dish that delivers warmth, comfort, and nourishment all in one bowl.

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### Conclusion

**Greek Lemon Chicken Soup (Avgolemono)** is the perfect blend of tangy, creamy, and savory flavors. It’s the ideal meal for when you’re craving something soothing yet flavorful. Whether you’re enjoying it on a chilly evening, recovering from a cold, or simply seeking a cozy, satisfying dish, this soup will quickly become a family favorite. Try it for your next meal and enjoy the delicious Greek flavors that make this soup a timeless classic!