Name: Greek Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Greek
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

Why You’ll Love This Recipe

This Greek Lemon Chicken Soup offers a delightful blend of tangy lemon, savory chicken, and creamy egg, creating a taste experience that’s both refreshing and hearty. The combination of tender vegetables, chicken, and rice creates a satisfying meal, while the egg mixture adds richness and smoothness to the broth. It’s a great option for any season and can be enjoyed as a light lunch or dinner. Plus, it’s easy to make, taking only about an hour to prepare from start to finish.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, 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 for 15–20 minutes, or until the vegetables are tender.
In a small bowl, mix margarine and flour until smooth. Gradually stir this into the simmering soup. Continue cooking, stirring frequently, for 8–10 minutes until slightly thickened.
Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously, and cook gently until heated through (do not boil).
Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes

Variations

Vegetarian version: Skip the chicken and add more vegetables like zucchini or spinach for a veggie-packed soup.
Rice substitute: Use quinoa or orzo pasta instead of white rice for a different texture.
Spicy version: Add a pinch of red pepper flakes to the broth to give it a mild spicy kick.
Creamier soup: Add a bit of heavy cream or whole milk to the soup after adding the egg mixture for a creamier version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat. Be careful not to bring the soup to a boil, as the egg mixture may curdle. You can also freeze the soup for up to 3 months; however, the texture of the egg mixture may change upon reheating.

FAQs

1. Can I use store-bought chicken broth?

Yes, store-bought chicken broth works perfectly for this recipe. Just make sure to choose a high-quality brand for the best flavor.

2. How can I make this soup thicker?

If you prefer a thicker soup, you can increase the amount of flour and margarine mixture or reduce the amount of broth used. You can also cook the soup for a bit longer to allow it to reduce slightly.

3. Can I make this soup without egg yolks?

Egg yolks are essential for the creamy texture of this soup, but if you’re avoiding eggs, you can try using a cornstarch slurry or a bit of cream to thicken the soup instead.

4. Can I use frozen chicken?

Yes, you can use cooked frozen chicken in this recipe. Just thaw it and dice it before adding it to the soup.

5. Can I add other vegetables to this soup?

Absolutely! Feel free to add other vegetables such as peas, spinach, or potatoes to customize the soup to your liking.

6. Can I make this soup in a slow cooker?

Yes, you can adapt the recipe for a slow cooker. Combine all the ingredients (except for the egg mixture) and cook on low for 4–6 hours. Add the egg mixture in the final 20 minutes of cooking.

7. Is this soup gluten-free?

No, this recipe contains all-purpose flour, which is not gluten-free. To make it gluten-free, substitute the flour with a gluten-free flour blend or cornstarch.

8. Can I freeze this soup?

You can freeze this soup, but the egg mixture might change in texture once thawed. To preserve the soup’s texture, it’s best to freeze it before adding the egg mixture.

9. How do I prevent the eggs from curdling?

To prevent curdling, slowly temper the eggs by adding a ladle of hot soup to the egg mixture, whisking constantly. Then, slowly stir the egg mixture back into the pot while cooking on low heat.

10. Can I use lemon zest instead of lemon slices?

Yes, lemon zest can add a more intense lemon flavor. You can substitute the lemon slices with a teaspoon of zest, but the lemon slices add a nice touch of visual appeal and flavor as well.

Conclusion

Greek Lemon Chicken Soup is a refreshing, tangy, and comforting dish that offers a satisfying blend of flavors. Whether you enjoy it for a light lunch or as a hearty dinner, this soup is sure to become a favorite. With a variety of ways to customize the recipe, it’s a versatile and easy meal that fits a range of dietary preferences. Try it out and savor the creamy, zesty goodness today!