Greek Lemon Chicken Soup Recipe
Introduction
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish perfect for any season. This creamy, lemon-infused soup features tender chicken and rice, making it a hearty and flavorful meal for family and friends.
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
- Step 1: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring to a boil over high heat, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- Step 2: In a small bowl, mix margarine and flour until smooth. Gradually stir this mixture into the simmering soup, cooking and stirring frequently for 8–10 minutes until the soup thickens slightly.
- Step 3: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks while whisking constantly to temper them and prevent curdling.
- Step 4: Gradually pour the tempered egg yolk mixture back into the pot, stirring continuously. Cook gently until heated through, but do not let it boil.
- Step 5: Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated evenly.
- Step 6: Ladle the soup into bowls and garnish each serving with a slice of lemon. Serve hot and enjoy.
Tips & Variations
- Use freshly squeezed lemon juice for the brightest flavor; bottled lemon juice can alter the taste.
- For a richer soup, substitute margarine with butter.
- Add fresh herbs like dill or parsley for an extra layer of flavor.
- To make this soup gluten-free, replace all-purpose flour with a gluten-free thickener such as cornstarch or rice flour.
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. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use whole eggs instead of just yolks?
Traditional Greek Lemon Chicken Soup uses only egg yolks to create a creamy texture without curdling. Using whole eggs may change the texture and increase the risk of curdling.
What can I substitute for chicken soup base?
If you don’t have chicken soup base, you can use chicken bouillon, chicken broth concentrate, or simply increase the amount of chicken broth and season with salt and herbs to taste.
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Greek Lemon Chicken Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This comforting Greek Lemon Chicken Soup, also known as Avgolemono, combines bright lemon juice, tender chicken, and creamy egg yolks to create a rich and tangy broth. Infused with shredded carrots, onion, celery, and seasoned chicken broth, it’s a classic, hearty soup perfect for any season.
Ingredients
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
Final Ingredients
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
- Prepare the Base: 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. Once boiling, reduce the heat and let it simmer gently for 15 to 20 minutes, or until the vegetables become tender.
- Thicken the Soup: In a small bowl, mix margarine and all-purpose flour until smooth to form a roux. Gradually stir this mixture into the simmering soup. Continue cooking while stirring frequently for about 8 to 10 minutes until the soup slightly thickens.
- Temper the Egg Yolks: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladleful of hot soup into the yolks, whisking constantly to prevent curdling. Gradually pour this tempered egg mixture back into the pot while stirring continuously. Cook gently over low heat until heated through without boiling to avoid scrambling the eggs.
- Finish the Soup: Add the cooked white rice and diced cooked chicken into the pot. Stir well and cook for a few more minutes until everything is thoroughly heated.
- Serve: Ladle the soup into bowls and garnish each serving with a lemon slice. Serve immediately and enjoy the bright, creamy, and comforting Greek Lemon Chicken Soup.
Notes
- Be careful not to boil the soup after adding the egg yolks to prevent curdling.
- You can substitute margarine with butter for a richer flavor.
- Using freshly squeezed lemon juice enhances the soup’s brightness.
- Leftover cooked chicken and rice can be used to save cooking time.
- This soup can be gently reheated but avoid boiling to maintain smooth texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek lemon chicken soup, Avgolemono, lemon soup, chicken soup, Greek cuisine, creamy chicken soup, healthy soup
