Name: Greek Lemon Chicken Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Greek
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 (for garnish)

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Introduction

Greek Lemon Chicken Soup is a comforting and tangy dish that brightens any meal with its fresh lemon flavor. This hearty soup combines tender chicken, fluffy rice, and a creamy egg-lemon broth for a perfect balance of taste and texture.

A white bowl filled with creamy chicken soup that has small pieces of shredded white chicken meat, short thin white noodles, and small orange carrot slices all mixed in a thick yellow broth; the soup is topped with a slice of lemon on the right side and sprinkled with fresh green herbs and black pepper. The bowl is placed on a round wooden board, and the background shows a blurry egg in a white bowl, a half lemon, and some bread slices resting on a similar wooden surface, with everything set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 15–20 minutes until the vegetables are tender.
Step 2: In a small bowl, mix margarine and all-purpose flour until smooth. Gradually stir this mixture into the simmering soup. Continue cooking and stirring frequently for 8–10 minutes until the soup thickens slightly.
Step 3: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the egg yolks while whisking constantly to prevent curdling. Gradually pour this egg mixture back into the pot, stirring continuously, and cook gently until heated through without boiling.
Step 4: Add the cooked white rice and diced chicken to the soup. Cook for a few more minutes until everything is warmed through.
Step 5: Ladle the soup into bowls and garnish each with a slice of lemon. Serve immediately and enjoy.

Tips & Variations

Use freshly squeezed lemon juice for the best bright and fresh flavor.
For a richer taste, substitute margarine with butter.
Add fresh dill or parsley during the simmering step for added herbaceous notes.
Leftover cooked chicken from a roast works perfectly in this soup to save time.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling the egg. Avoid freezing, as the egg yolks may separate and change the texture.

How to Serve

A white bowl filled with chicken noodle soup sits on a wooden board atop a white marbled surface. The soup has a creamy light yellow broth with soft, thin noodles layered throughout. Floating on top are shredded pieces of light brown chicken, small cubed orange carrots, and sprigs of fresh green dill. The soup is sprinkled with coarse black pepper for texture and color. In the out-of-focus background, there is a half lemon and a bowl with black pepper, adding a subtle warm tone to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken stock instead of broth?

Yes, chicken stock can be used as a substitute, but broth usually has a lighter flavor which works best with the lemony taste of this soup.

How do I prevent the egg yolks from curdling?

Temper the egg yolks by slowly whisking in hot soup before adding them back to the pot. Also, keep the heat low and avoid boiling after adding the yolks.