Print

Greek Lemon Chicken Soup Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy traditional soup made with chicken broth, fresh lemon juice, tender chicken, rice, and a creamy egg yolk thickener. This hearty soup is gently simmered to develop rich flavors, then finished with a bright lemon garnish for a delicious balance of savory and citrus notes—perfect for any season or as a soothing meal.

Ingredients

Scale

Soup Base

  • 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

Thickener

  • ¼ cup margarine
  • ¼ cup all-purpose flour

Egg Mixture

  • 8 egg yolks

Add-Ins and Garnish

  • 1 cup cooked white rice
  • 1 cup diced cooked chicken
  • 16 lemon slices (for garnish)

Instructions

  1. Prepare the Base: In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, finely chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for 15 to 20 minutes, or until the vegetables are tender and flavors have melded.
  2. Thicken the Soup: In a small bowl, mix together the margarine and all-purpose flour until smooth to create a roux. Gradually stir this roux into the simmering soup, stirring frequently to prevent lumps. Continue cooking the soup for 8 to 10 minutes, stirring often, until the soup has thickened slightly and the raw flour taste is cooked out.
  3. Temper the Egg Yolks: In a separate bowl, beat the egg yolks until pale and creamy. Slowly ladle a small amount of the hot soup into the beaten yolks while whisking constantly. This process tempers the yolks and prevents curdling. Gradually pour this egg mixture back into the pot while stirring continuously. Cook the soup gently over low heat until it is heated through but do not allow it to boil, as boiling may cause the eggs to curdle.
  4. Finish the Soup: Add the cooked white rice and diced cooked chicken to the pot. Stir to combine and cook for a few more minutes until the rice and chicken are heated through and the soup is rich and creamy.
  5. Serve: Ladle the hot soup into serving bowls. Garnish each bowl with a slice of fresh lemon for an extra burst of citrus flavor. Serve immediately and enjoy this comforting Greek classic.

Notes

  • To avoid curdling, always temper the eggs by slowly adding hot soup before mixing them back into the pot.
  • If you prefer a thicker soup, increase the flour slightly or cook the soup longer after adding the roux.
  • Leftover soup can be stored in the refrigerator for up to 3 days but should be gently reheated without boiling.
  • For gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
  • Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.

Keywords: Greek Lemon Chicken Soup, Avgolemono, Lemon Chicken Soup, Greek Soup, Chicken and Rice Soup

Find it online: https://ricoloranz.com/greek-lemon-chicken-soup-recipe/