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Thomas Baker

Greek Lemon Chicken Soup: Cozy Healing Recipe

Warm up with this Greek Lemon Chicken Soup, a zesty and comforting dish perfect for any time of year. This Easy Avgolemono Soup combines tender chicken, fresh lemon juice, and a smooth egg-lemon sauce to create a Cozy Avgolemono Soup that's protein-rich and bursting with Mediterranean flavors. A one-pot meal that's gluten-free and ideal for meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

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

Method
 

  1. Combine chicken broth, lemon juice, shredded carrots, onion, celery, chicken soup base, and white pepper in a large pot. Bring to a boil over high heat, then lower to a simmer and cook until the vegetables soften, about 15 to 20 minutes.
  2. Whisk margarine and flour together in a small bowl until creamy. Slowly stir this mixture into the simmering soup and keep stirring often while cooking for 8 to 10 minutes until the soup thickens slightly.
  3. In a separate bowl, beat the egg yolks until light and creamy. Gradually add a scoop of hot soup to the eggs while whisking to warm them without curdling. Then pour this egg mixture back into the pot, stirring continuously, and gently heat it through without letting it boil.
  4. Stir in the cooked rice and diced chicken to the soup. Allow everything to heat together for a few minutes.
  5. Serve the soup by ladling it into bowls and topping each with a lemon slice. Enjoy this cozy and tangy delight!

Notes

  • For best results, use freshly squeezed lemon juice and day-old cooked rice to ensure the right texture. This soup keeps well for a few days and tastes even better reheated.