Description
Enjoy the comforting and zesty flavors of Greek Lemon Chicken Soup (Avgolemono). This velvety soup combines tender chicken, citrusy lemon, and rich egg yolks for a truly satisfying dish. Perfect for any season, this protein-packed meal is light yet filling!
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
- Lemon slices (for garnish)
Instructions
- Prepare the Base: In a large pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and white pepper. Bring to a boil over high heat, then reduce and simmer for 15-20 minutes.
- Thicken the Soup: Mix margarine and flour in a small bowl to form a smooth paste. Stir into the simmering soup and cook for 8-10 minutes until slightly thickened.
- Temper the Egg Yolks: Beat egg yolks in a bowl until pale. Slowly add a ladle of hot soup while whisking to temper. Gradually pour the egg mixture back into the pot, stirring constantly. Do not boil.
- Add Chicken and Rice: Stir in cooked rice and diced chicken, letting them warm through for a few minutes.
- Serve and Garnish: Ladle into bowls and top with lemon slices for extra zest. Enjoy warm!
Notes
- Use fresh lemon juice for the best flavor.
- Always temper egg yolks to prevent curdling.
- Use long-grain white rice or swap for brown rice for a healthier twist.
- Keep the heat low after adding eggs for a creamy consistency.
- Enhance the soup with homemade broth for extra richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek