Greek Lemon Chicken Soup
Cozy up with a bowl of Greek Lemon Chicken Soup, a zesty and hearty dish perfect for any season! This comforting classic is packed with tender chicken, fresh lemon, and velvety egg-lemon sauce, making it a one-pot wonder.
Equipment
- Large Pot
Ingredients
Soup Base
- 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
Instructions
- In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring to a boil over high heat. Reduce the heat and let it simmer for 15–20 minutes until the vegetables are tender.
- In a small bowl, mix margarine and flour until smooth. Gradually stir this into the simmering soup. Cook, stirring frequently, for 8–10 minutes until slightly thickened.
- Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously. Cook gently until heated through without boiling.
- Add cooked rice and diced chicken to the pot. Cook for a few more minutes until heated through.
- Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy the delightful flavors of this Greek Lemon Chicken Soup!
Notes
For a richer flavor, consider using homemade chicken broth. You can adjust the lemon juice to taste for a more or less zesty kick.