Greek Lemon Chicken Soup Recipe
🍋🍗 Greek Lemon Chicken Soup (Avgolemono): A Bright & Comforting Mediterranean Classic 🇬🇷🌿Craving something light yet comforting, zesty but hearty? Look no further than a warm bowl of Greek Lemon Chicken Soup, also known as Avgolemono—a silky, citrusy, and soul-soothing dish that’s bursting with Mediterranean magic.This one-pot wonder combines:🍗 Tender shredded chicken for satisfying protein🍋 Fresh lemon juice to brighten and balance every bite🥚 Velvety egg-lemon sauce that gives the soup its signature creaminess without any dairy🍚 Orzo or rice, depending on your preference, for a comforting, filling baseWhy You’ll Love It:🌟 Naturally gluten-free when made with rice🍽️ Meal-prep friendly and stores beautifully for quick lunches🕒 Quick & Easy: Ready in under 40 minutes💪 Protein-rich and nourishing—ideal for boosting immunity and warming up the soulWhether you're warding off a cold, planning a make-ahead lunch, or just longing for a taste of the Mediterranean, this Greek Lemon Chicken Soup is the answer. Serve it with warm pita or a crisp side salad, and let the flavors transport you straight to the Greek isles.
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
- Prepare the Base:
- 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.
- Thicken the Soup:
- 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.
- Temper the Egg Yolks:
- 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).
- Finish the Soup:
- Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
- Serve:
- Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!