Description
Greek Lemon Chicken Soup (Avgolemono) is a comforting and silky soup made with lemon juice, eggs, rice, and tender chicken. Bright and flavorful, it’s perfect for cool days when you want something creamy, light, and satisfying without using dairy.
Ingredients
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices, for garnish
Instructions
- In a large pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and white pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
- In a small bowl, mix margarine and flour until smooth. Stir into the simmering soup and cook for another 8–10 minutes, stirring often, until slightly thickened.
- In a separate bowl, beat egg yolks until pale. Slowly whisk in a ladle of hot soup to temper the eggs, then pour the egg mixture back into the pot while stirring constantly. Do not let the soup boil.
- Stir in cooked rice and diced chicken. Let warm through for a few minutes.
- Ladle soup into bowls and garnish with lemon slices. Serve warm.
Notes
- Use orzo instead of rice for a more traditional texture.
- Add chopped fresh dill or parsley for extra flavor.
- Adjust the lemon juice to taste at the end for a brighter finish.
- Temper eggs slowly to avoid curdling.
- Reheat gently over low heat to maintain smooth texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 195mg
