Greek Lemon Chicken Soup
This easy Greek lemon chicken soup is a perfect introduction to avgolemono, a traditional Greek soup. Serve with fresh pita triangles, and you'll be sure to please your guests!
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 see note
- ¼ teaspoon ground white pepper
- ¼ cup butter
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken meat
- lemon slices for garnish Optional
Instructions
- Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
- Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
- Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Notes
If the chicken broth you are using is already well seasoned, you may not need to add additional chicken base. We recommend tasting the soup after Step 1 and adding chicken base to taste if needed.