Greek Lemon Chicken Soup (Print Version)
A hearty Mediterranean classic with tender chicken, fresh lemon, and velvety egg-lemon sauce for year-round comfort.
# Ingredients:
→ Base Ingredients
01 -
8 cups chicken broth
02 -
½ cup fresh lemon juice
03 -
½ cup shredded carrots
04 -
½ cup finely chopped onion
05 -
½ cup finely chopped celery
06 -
6 tablespoons chicken soup base
07 -
¼ teaspoon ground white pepper
→ Thickening Mixture
08 -
¼ cup margarine
09 -
¼ cup all-purpose flour
→ Finishing Elements
10 -
8 egg yolks
11 -
1 cup cooked white rice
12 -
1 cup diced cooked chicken
13 -
16 lemon slices for garnish
# Steps:
01 -
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.
02 -
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.
03 -
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).
04 -
Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
05 -
Ladle the soup into bowls and garnish each with a slice of lemon.
# Notes:
01 -
This authentic Greek avgolemono soup combines the bright flavors of lemon with a velvety texture from the egg-lemon sauce.
02 -
For best results, ensure the soup isn't boiling when adding the tempered eggs to prevent curdling.
03 -
The soup can be made ahead and stored in the refrigerator for up to 3 days.