Description
This Greek Lemon Chicken Soup is a quick, creamy, and citrusy one-pot meal packed with tender chicken, rice, and aromatic vegetables. A comforting Mediterranean classic that’s perfect for busy weeknights or soothing sick days.
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
- 16 lemon slices (for garnish)
Instructions
- Prepare the Base: In a large pot, combine chicken broth, lemon juice, carrots, onion, celery, chicken soup base, and ground white pepper. Bring to a boil over high heat, then lower the heat and let it simmer for 15 to 20 minutes, until the vegetables are tender.
- Make the Roux: In a separate small bowl, mix margarine and flour until it forms a smooth paste. Slowly stir this mixture into the simmering soup, whisking constantly to avoid lumps. Let the soup simmer for an additional 8 to 10 minutes until slightly thickened.
- Temper the Eggs: In a bowl, beat the egg yolks until they’re pale and creamy. Carefully ladle in some hot soup while whisking continuously to gradually bring up the temperature of the eggs. This prevents curdling when the eggs are added to the pot.
- Combine and Heat Through: Slowly pour the tempered egg mixture back into the soup, stirring constantly. Gently heat the soup but do not bring it to a boil, as boiling can cause the eggs to separate.
- Finish and Serve: Stir in the cooked rice and diced chicken and continue cooking just until heated through. Ladle into bowls and top each serving with a fresh lemon slice for garnish.
Notes
- For a lighter version, substitute margarine with olive oil and use brown rice. You can also add a handful of chopped spinach or kale at the end for extra nutrition. Make sure to whisk well during tempering and avoid boiling after adding eggs to maintain a silky texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 210mg