Greek Lemon Chicken Soup
This easy Greek lemon chicken soup introduces avgolemono, a traditional Greek soup, perfect for serving with fresh pita triangles.
Equipment
- large pot
- Small bowl
- Ladle
Ingredients
Broth and Base
- 8 cups chicken broth
- 6 tablespoons chicken soup base see note
- ¼ teaspoon ground white pepper
Vegetables
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Thickening and Garnish
- ¼ cup butter
- ¼ cup all-purpose flour
- 8 pieces egg yolks
- 1 cup cooked white rice
- 1 cup diced, cooked chicken meat
- lemon slices for garnish (Optional)
Instructions
Cooking Instructions
- 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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