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
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
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
