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
Scale
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.
