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Greek Lemon Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish that combines the rich flavors of chicken broth, tender chicken, and hearty rice with the bright acidity of fresh lemon. The addition of egg yolks creates a creamy, velvety texture, making this soup both refreshing and satisfying. Perfect as an appetizer or a main course, it pairs wonderfully with warm pita bread or a fresh Greek salad.

  • Total Time: 50 minutes

Ingredients

Scale
  • 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 meat
  • 16 slices lemon

Instructions

  1. Gather the ingredients.

  2. 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.

  3. Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.

  4. 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.

  5. Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Greek

Nutrition

  • Serving Size: 16
  • Calories: 124 per serving