Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup is creamy, bright, and comforting with fresh lemon flavor in every spoonful. Made with tender chicken, rice, vegetables, and rich egg yolks, this classic avgolemono-style soup is silky and satisfying. It’s the perfect cozy chicken soup recipe for cold days or whenever you’re craving something warm and refreshing at the same time.
Servings: 16
Equipment
Ingredients
- 8 cups chicken broth
- 1/2 cup lemon juice fresh
- 1/2 cup carrots shredded
- 1/2 cup onion finely chopped
- 1/2 cup celery finely chopped
- 6 tbsp chicken soup base
- 1/4 tsp ground white pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup white rice cooked
- 1 cup chicken cooked, diced
- 1 lemon slices for garnish, optional
Instructions
- In a large pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and white pepper. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, until vegetables are tender.
- In a small bowl, mix butter and flour until smooth.
- Gradually stir the butter-flour mixture into the soup and simmer for 8 to 10 minutes, stirring frequently, until slightly thickened.
- In a medium bowl, beat the egg yolks until light in color.
- Slowly whisk a ladle of hot soup into the egg yolks in a thin stream, whisking constantly to temper the eggs.
- Gradually pour the warmed egg mixture back into the pot while stirring gently. Heat through without boiling.
- Stir in the cooked rice and diced chicken.
- Cook until heated through, then ladle into bowls and garnish with lemon slices if desired.
Notes
- If your chicken broth is already well seasoned, you may not need all of the chicken soup base. Taste after the vegetables simmer and adjust as needed.
- Pour the hot soup into the egg yolks slowly and whisk continuously to prevent curdling. Avoid boiling after adding the eggs.