If you’re craving something both nourishing and bright, this Greek Lemon Chicken Soup – Comforting & Zesty Recipe is exactly what you need. It perfectly balances the rich warmth of homemade chicken broth with a lively, tangy punch of fresh lemon juice, creating a soul-soothing bowl that feels like a warm hug on a chilly day. The tender chicken, tender vegetables, and creamy egg yolk swirl give it an irresistibly silky texture, making it a beloved recipe that’s both a comfort food classic and a zesty delight.
Ingredients You’ll Need
Getting started with this Greek Lemon Chicken Soup – Comforting & Zesty Recipe means gathering a handful of simple ingredients that each play a crucial role in building the flavor, texture, and inviting color of the soup. Fresh aromatics, smooth texture enhancers, and that essential lemon zing come together beautifully to create something truly special.
- 8 cups chicken broth: The flavorful base that infuses every spoonful with warmth and depth.
- ½ cup fresh lemon juice: Adds the signature bright and tangy flavor essential for the perfect zesty finish.
- ½ cup shredded carrots: Provides natural sweetness and a lovely pop of color.
- ½ cup finely chopped onion: Builds a savory foundation with gentle sweetness.
- ½ cup finely chopped celery: Delivers fresh, subtle bitterness and crunch when sautéed.
- 6 tablespoons chicken soup base: Concentrates and enhances the broth’s chicken flavor.
- ¼ teaspoon ground white pepper: Adds just the right amount of warm spice without overpowering.
- ¼ cup margarine: Used to sauté veggies and start the roux for gentle richness.
- ¼ cup all-purpose flour: Creates a light thickening agent for that perfect comforting texture.
- 8 egg yolks: Whisked into the soup for a silky, creamy finish that makes every bite smooth.
- 1 cup cooked white rice: Gives the soup substance and heartiness, making it a true meal.
- 1 cup diced cooked chicken: Protein-packed pieces that turn this soup into a satisfying dinner.
- 16 lemon slices: Gorgeous garnish to brighten each serving and enhance presentation.
How to Make Greek Lemon Chicken Soup – Comforting & Zesty Recipe
Step 1: Sauté the Aromatics
First things first, melt that margarine in a large pot over medium heat to get things going. Once melted, add your finely chopped onion and celery, stirring occasionally as you let them soften and turn translucent. This takes about 5 to 7 minutes and it’s where the soup starts building its wonderful flavor foundation.
Step 2: Build the Roux and Broth
Next, sprinkle the flour right over your softened vegetables and stir continuously for 1 to 2 minutes. This cooks off the raw flour taste and starts the thickening magic. Slowly whisk in the chicken broth, adding about a cup at a time to keep everything smooth and lump-free. Stir in the chicken soup base until it dissolves completely, then bring this mixture to a gentle simmer over medium-low heat.
Step 3: Add Carrots and Chicken
Now it’s time for the shredded carrots and diced cooked chicken to join the party. Add them into the simmering broth and let the soup gently bubble away for 10 to 15 minutes, or until the carrots reach just the right tenderness. This slow simmer helps all those flavors marry beautifully.
Step 4: Temper the Egg Yolks
To achieve that signature creamy texture, whisk the egg yolks until smooth in a separate bowl. Then comes the crucial tempering step: slowly ladle 1 to 1.5 cups of the hot (not boiling!) soup broth into the yolks, whisking constantly to prevent scrambling. Once tempered, pour this mixture back into your main pot, continuing to whisk as you go. This ensures silky, luscious richness throughout your soup.
Step 5: Final Touches
Lower the heat to very low and stir the soup continuously for another 3 to 5 minutes as it thickens slightly—just be sure it never boils. When you see the perfect thickness, stir in the fresh lemon juice and the white pepper for that bright, zesty kick and subtle warmth. Taste and adjust seasoning as needed, then fold in your cooked white rice. Serve immediately, topped with those lovely fresh lemon slices for that classic, inviting look.
How to Serve Greek Lemon Chicken Soup – Comforting & Zesty Recipe
Garnishes
Fresh lemon slices are the star garnish here, adding an inviting burst of vibrant color and a touch of extra citrus aroma right before serving. A sprinkle of freshly chopped parsley or dill can also elevate the look and brighten the flavor even further if you like a bit of herbaceous freshness.
Side Dishes
This Greek Lemon Chicken Soup – Comforting & Zesty Recipe is wonderfully satisfying on its own, but pairing it with warm crusty bread or garlic pita makes for an even heartier meal. A simple Greek salad with tomatoes, cucumbers, olives, and feta cheese complements perfectly by adding a lovely crisp texture and fresh contrast.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls for a rustic, cozy experience that your guests will adore. You can also drizzle a little extra lemon juice or a splash of olive oil on top to enhance the bright flavors or swirl in a dollop of Greek yogurt to deepen the creaminess and add a nice tangy contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup – Comforting & Zesty Recipe should be cooled to room temperature before transferring into airtight containers. Store in the refrigerator for up to 3 days, where it will maintain its bright flavors and comforting texture beautifully.
Freezing
You can freeze this soup for longer storage by placing it in freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Keep in mind that rice may absorb more broth when frozen and reheated, so the soup might thicken—just stir in a bit of broth or water when reheating to loosen it back up.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently. Avoid boiling to prevent the egg yolks from curdling. Adding a little extra broth or water as you warm the soup helps retain the perfect consistency and freshness, bringing back that comforting and zesty deliciousness.
FAQs
Can I use lemon zest instead of lemon juice?
Lemon zest lends a lovely aromatic citrus note but won’t provide the same tang and brightness as fresh lemon juice. For this soup’s signature vibrant flavor, fresh lemon juice is key. You can add zest as a bonus, but don’t skip the juice.
Is this soup suitable for freezing with rice?
Yes, but keep in mind cooked rice tends to absorb liquid and can become mushy after freezing. You might want to undercook the rice slightly or add extra broth when reheating to keep the texture just right.
Can I substitute margarine with butter?
Absolutely! Butter will impart a richer flavor, which pairs wonderfully with the savory components of this Greek Lemon Chicken Soup – Comforting & Zesty Recipe. Just use the same measurement.
What can I use instead of white pepper?
If you don’t have white pepper, black pepper works as a substitute but will add a slightly different flavor and speckle appearance. White pepper provides a milder, cleaner heat that blends seamlessly into the soup’s delicate look.
How can I make this soup vegetarian?
To make it vegetarian, swap chicken broth for vegetable broth and omit the chicken. You can add extra vegetables or plant-based protein like chickpeas for substance. Keep the lemon and egg yolks to maintain that signature zesty and creamy profile.
Final Thoughts
There’s something truly special about the comforting warmth and lively zest of this Greek Lemon Chicken Soup – Comforting & Zesty Recipe. Whether you’re feeding a crowd or treating yourself to a soul-nourishing bowl, it’s one of those dishes that feels like a timeless hug in a bowl. I can’t wait for you to try this recipe and make it a beloved staple in your kitchen too. Enjoy every spoonful!
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Greek Lemon Chicken Soup – Comforting & Zesty Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Greek Lemon Chicken Soup is a comforting and zesty soup featuring tender chicken, fresh vegetables, and a bright lemon flavor. This traditional soup is thickened with egg yolks and flour, making it a perfect warm meal for any day.
Ingredients
Soup Base
- 8 cups chicken broth
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
Vegetables
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
Thickening and Flavor
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- ½ cup fresh lemon juice
Add-Ins and Garnish
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Prepare the base: Melt the margarine in a large pot over medium heat. Add the finely chopped onion and celery and sauté until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Make the roux and broth: Sprinkle the flour over the sautéed vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth, about a cup at a time, ensuring the mixture remains smooth. Add the chicken soup base and stir until completely dissolved. Bring the mixture to a gentle simmer over medium-low heat.
- Add vegetables and chicken: Stir in the shredded carrots and diced cooked chicken into the simmering broth. Allow the soup to continue simmering gently for 10-15 minutes, or until the carrots are tender and flavors meld.
- Temper the eggs: In a separate bowl, whisk the egg yolks until well combined. Slowly ladle 1 to 1.5 cups of hot (not boiling) soup broth into the egg yolks while whisking constantly to temper and prevent curdling. Gradually pour the tempered egg yolk mixture back into the main pot of soup while whisking continuously.
- Finish the soup: Cook the soup over very low heat, stirring constantly, for another 3-5 minutes until it thickens slightly. Do not allow the soup to boil. Stir in the fresh lemon juice and ground white pepper. Taste and adjust seasoning if needed. Finally, stir in the cooked white rice. Serve hot, garnished with fresh lemon slices.
Notes
- Tempering the eggs carefully is essential to avoid scrambled eggs in the soup.
- Use cooked chicken leftover from a roast or store-bought rotisserie chicken for convenience.
- Adjust lemon juice quantity to taste for desired tanginess.
- Use homemade chicken broth for richer flavor if possible.
- The soup should not boil after adding the egg yolks to prevent curdling.
