Greek Lemon Chicken Soup
This easy Greek lemon chicken soup is a perfect introduction to avgolemono, a traditional Greek soup.
Equipment
- large pot
- small bowl
- ladle
Ingredients
Broth and Vegetables
- 8 cups chicken broth
- 0.5 cups fresh lemon juice
- 0.5 cups shredded carrots
- 0.5 cups finely chopped onion
- 0.5 cups finely chopped celery
- 6 tablespoons chicken soup base see note
- 0.25 teaspoon ground white pepper
Thickening Agent
- 0.25 cups butter
- 0.25 cups all-purpose flour
Final Additions
- 8 pieces egg yolks
- 1 cups cooked white rice
- 1 cups diced cooked chicken meat
- lemon slices for garnish Optional
Instructions
Preparation Steps
- Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
- Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
- Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Notes
If the chicken broth you are using is already well seasoned, you may not need to add additional chicken base. We recommend tasting the soup after Step 1 and adding chicken base to taste if needed.
Nutrition
Serving: 1cupCalories: 124kcalCarbohydrates: 9gProtein: 8gFat: 7gSaturated Fat: 2gCholesterol: 110mgSodium: 1237mgPotassium: 197mgFiber: 1gSugar: 2gVitamin C: 15mgCalcium: 34mgIron: 1mg
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