Greek Lemon Chicken Soup Recipe

Introduction

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup perfect for any season. Its creamy texture combined with bright lemon flavor makes it a beloved classic in Greek cuisine.

Ingredients

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 6 tablespoons chicken soup base
• ¼ teaspoon ground white pepper
• ¼ cup margarine
• ¼ cup all-purpose flour
• 8 egg yolks
• 1 cup cooked white rice
• 1 cup diced cooked chicken
• 16 lemon slices

Instructions

1. Step 1: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat.
2. Step 2: Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
3. Step 3: In a small bowl, mix margarine and all-purpose flour until smooth to create a roux. Gradually stir this mixture into the simmering soup.
4. Step 4: Continue cooking the soup, stirring frequently, for 8–10 minutes until it slightly thickens.
5. Step 5: In a separate bowl, beat the egg yolks until pale and creamy. Slowly add a ladle of the hot soup into the egg yolks while whisking constantly to temper them and prevent curdling.
6. Step 6: Gradually pour the tempered egg mixture back into the pot, stirring continuously. Cook gently until heated through but do not let it boil.
7. Step 7: Add the cooked white rice and diced cooked chicken to the pot. Cook for a few more minutes until everything is heated evenly.
8. Step 8: Ladle the soup into bowls and garnish each with a slice of lemon. Serve warm and enjoy!

Tips & Variations

• Use freshly squeezed lemon juice for the brightest flavor in the soup.
• For a richer texture, substitute margarine with butter.
• Swap white rice with orzo pasta for a different twist.
• Add freshly chopped dill or parsley as a garnish for extra freshness.
• Ensure you temper the egg yolks slowly with hot soup to avoid scrambling.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the eggs. Stir occasionally until warmed through. This soup is best enjoyed fresh but can be frozen for up to 1 month; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of broth?

Yes, homemade chicken stock can be used and will add deeper flavor, but adjust the seasoning since stock may be less salty than broth.

How do I prevent the eggs from curdling?

Temper the egg yolks by slowly whisking in hot soup before adding them back into the pot. Keep the heat low and avoid boiling after adding the eggs to maintain a smooth texture.

Greek Lemon Chicken Soup Recipe

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★★★★★

4.5 from 98 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Greek Lemon Chicken Soup is a comforting and tangy traditional soup made with chicken broth, fresh lemon juice, tender vegetables, and fragrant spices. This classic Greek recipe features a creamy, velvety texture achieved by tempering egg yolks into the broth and is enriched with cooked chicken and white rice for a hearty meal. Garnished with fresh lemon slices, it’s a deliciously bright and soothing dish perfect for any season.

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Ingredients

Scale 1x2x3x

Soup Base

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 6 tablespoons chicken soup base
• ¼ teaspoon ground white pepper

Thickening Mixture

• ¼ cup margarine
• ¼ cup all-purpose flour

Egg Mixture

• 8 egg yolks

Add-ins

• 1 cup cooked white rice
• 1 cup diced cooked chicken

Garnish

• 16 lemon slices

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Instructions

1. Prepare the Base: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, finely chopped onion, finely chopped celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and simmer for 15 to 20 minutes, or until the vegetables become tender.
2. Thicken the Soup: In a small bowl, blend the margarine and all-purpose flour until smooth to create a roux. Gradually stir this mixture into the simmering soup in the pot. Continue cooking while stirring frequently for 8 to 10 minutes, until the soup thickens slightly.
3. Temper the Egg Yolks: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladleful of the hot soup to the beaten yolks, whisking constantly to prevent curdling. Gradually pour this tempered egg mixture back into the pot, stirring continuously. Cook gently on low heat until the soup is heated through but do not let it boil to avoid curdling the eggs.
4. Finish the Soup: Add the cooked white rice and diced cooked chicken to the pot. Stir well and cook for a few more minutes until all ingredients are heated evenly.
5. Serve: Ladle the soup into bowls and garnish each serving with a fresh slice of lemon. Serve immediately and enjoy the bright, comforting flavors.

Notes

• Be sure to temper the eggs slowly to prevent scrambling and maintain a smooth soup texture.
• If you prefer a thicker soup, you may increase the flour and margarine slightly, but adjust seasoning accordingly.
• Use freshly squeezed lemon juice for the best flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• This soup can be made gluten free by substituting the all-purpose flour with a gluten-free flour alternative.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Greek

Keywords: Greek lemon chicken soup, avgolemono soup, lemon chicken soup, traditional Greek soup, creamy chicken soup, egg-based soup, comfort food