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Greek Lemon Chicken Soup Recipe

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★★★★★

4.5 from 169 reviews

A classic Greek Lemon Chicken Soup that combines the bright tartness of fresh lemon juice with tender chicken, vegetables, and rice in a comforting, creamy broth. This hearty and flavorful soup is thickened with a margarine and flour roux and enriched with egg yolks for a silky texture. Perfect as a light yet satisfying meal, it is a traditional favorite for its refreshing and warm qualities.

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

Thickener

  • ¼ cup margarine
  • ¼ cup all-purpose flour

Egg Mixture

  • 8 egg yolks

Add-ins

  • 1 cup cooked white rice
  • 1 cup diced cooked chicken
  • 16 lemon slices (for garnish)

Instructions

  1. Prepare the Base: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, finely 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 and flavors meld together.
  2. Thicken the Soup: In a small bowl, mix margarine and all-purpose flour until smooth to create a roux. Gradually stir this mixture into the simmering soup. Continue cooking over low heat, stirring frequently for 8–10 minutes until the soup is slightly thickened and creamy.
  3. Temper the Egg Yolks: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of the hot soup to the yolks, whisking constantly to temper and prevent curdling. Gradually pour the egg yolk mixture back into the pot, stirring continuously. Cook gently on low heat until heated through but do not allow the soup to boil.
  4. Finish the Soup: Add the cooked white rice and diced cooked chicken to the pot. Stir well to combine and cook for a few more minutes until the ingredients are heated through and the soup is fully incorporated.
  5. Serve: Ladle the hot soup into bowls. Garnish each bowl with a slice of fresh lemon to enhance the bright citrus flavor. Serve immediately and enjoy the comforting and tangy taste of this traditional Greek lemon chicken soup.

Notes

  • Be careful not to boil the soup after adding the egg yolks to avoid curdling.
  • Use freshly squeezed lemon juice for the best bright, fresh flavor.
  • You can substitute cooked chicken with leftover rotisserie chicken for convenience.
  • If the soup becomes too thick, add extra chicken broth or water to reach desired consistency.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener.

Keywords: Greek Lemon Chicken Soup, Avgolemono, lemon chicken soup, Greek soup recipe, comforting soup, creamy chicken soup, lemon broth soup

Find it online: https://chefmilacook.com/greek-lemon-chicken-soup-recipe/