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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
