For a richer flavor, use homemade chicken broth. Adjust the amount of lemon juice to your preference. Be sure to temper the egg yolks gradually to avoid curdling. Leftover soup can be stored in the refrigerator for up to 3 days.
Greek Lemon Chicken Soup
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PREP TIME20 mins
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COOK TIME30 mins
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TOTAL TIME50 mins
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SERVING16 People
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VIEWS1.8K
Embark on a culinary journey to Greece with this vibrant and comforting lemon chicken soup. A delightful introduction to the classic avgolemono, this soup boasts a harmonious blend of bright citrus, tender chicken, and aromatic vegetables. Serve with warm pita bread for a truly authentic experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Cholesterol110 mg
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Fiber1 g
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Protein8 g
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Saturated Fat2 g
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Sodium1237 mg
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Sugar2 g
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Fat7 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Prepare Ingredients (5 minutes): Gather all ingredients and ensure they are prepped according to the ingredient list.
02 Step
Recipe View 20 mins Simmer Vegetables (15-20 minutes): In a large pot, combine chicken broth, lemon juice, shredded carrots, finely chopped onion, finely chopped celery, chicken soup base, and ground white pepper. Bring to a boil over high heat, then reduce heat to low and simmer until the vegetables are tender.
03 Step
Recipe View 10 mins Create Roux (8-10 minutes): In a separate small bowl, blend margarine and all-purpose flour until smooth. Gradually whisk the mixture into the simmering soup until well combined. Continue to simmer, stirring frequently, until the soup has slightly thickened.
04 Step
Recipe View 5 mins Temper Egg Yolks (5 minutes): In a medium bowl, beat egg yolks until light in color. Slowly drizzle in a ladleful of hot soup into the egg yolks, whisking constantly to temper the eggs and prevent curdling. Repeat this process with another ladleful of soup. Gently pour the tempered egg mixture into the pot with the remaining soup.
05 Step
Recipe View 5 mins Finish and Serve (5 minutes): Add cooked white rice and diced cooked chicken to the soup. Heat through until warmed. Ladle the hot soup into bowls and garnish with fresh lemon slices. Serve immediately.
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Donny Grimes
Sep 15, 2024I was a little nervous about the egg yolks, but it turned out perfectly. Thanks for the clear instructions!
Brooke Wintheiser
Aug 2, 2024This is my go-to soup recipe now. It's a crowd-pleaser!
Jettie Hermiston
Jun 1, 2024The fresh lemon slices add a nice touch.
Hannah Crist
Apr 9, 2024I've made this recipe several times and it's always a hit.
Treva Rippin
Jan 10, 2024I added some orzo pasta instead of rice and it was delicious.
Kelli Hoeger
May 10, 2023I doubled the recipe and it worked out great.
Victoria Hauck
Jan 9, 2023A truly authentic Avgolemono!
Andres Glover
Jun 22, 2022I made this when I was sick and it was so comforting and soothing.
Leonora Vonrueden
Feb 21, 2022My family loved this recipe. It's so easy and delicious!
Torrey Ferry
Oct 25, 2021This was the best soup I've ever made! The lemon flavor was perfect.