Description
This flavorful Greek Lemon Chicken Soup, also known as Avgolemono, combines a refreshing tang of lemon with tender chicken, vegetables, and a creamy egg mixture for the ultimate comfort dish. Perfectly balanced in texture and taste, it’s a warm, nourishing soup that will quickly become a family favorite!
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
- 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!
Notes
- Make sure to temper the egg yolks with hot soup slowly to prevent them from curdling.
- This soup can be stored in the refrigerator for 2-3 days, but the rice may absorb more liquid as it sits. You can add extra broth to loosen it up when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 185mg
