If you love comforting, tangy, and hearty soups that warm your soul, the Greek Lemon Chicken Soup Recipe is an absolute must-try. This traditional dish combines the bright zestiness of fresh lemon juice with tender chicken and a creamy, velvety broth that feels like a cozy hug in a bowl. Perfect for any occasion, it’s a timeless family favorite that balances refreshing citrus flavors with hearty textures, making it truly unforgettable.
Ingredients You’ll Need
Gathering the right ingredients for this Greek Lemon Chicken Soup Recipe is delightfully simple. Each element plays a crucial role, from the bright, tart lemons that enliven the broth to the tender chunks of chicken and creamy egg yolks that bring it all together with luscious texture and flavor.
- Chicken broth: The rich, savory base that infuses the soup with classic homemade warmth.
- Fresh lemon juice: Provides the signature bright and tangy flavor that defines this soup.
- Shredded carrots: Add a subtle sweetness and vibrant color to balance the lemon.
- Finely chopped onion: Brings depth and subtle sweetness when cooked down in the broth.
- Finely chopped celery: Offers a slight crunch and earthy undertones to the soup.
- Chicken soup base: Intensifies the chicken flavor, making each spoonful taste rich and satisfying.
- Ground white pepper: Adds gentle heat and complexity without overpowering the citrus brightness.
- Margarine: Helps create a velvety, creamy texture when combined with flour.
- All-purpose flour: Thickens the soup just enough to make it hearty while keeping it smooth.
- Egg yolks: The key to a luxuriously creamy broth, unlocking that classic Greek avgolemono magic.
- Cooked white rice: Adds body and soak-up-the-flavor goodness in every bite.
- Diced cooked chicken: Tender pieces that make this soup a wholesome meal.
- Lemon slices: Serve as a fresh and visually appealing garnish that hints at the soup’s citrus heart.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Bring the Broth and Veggies to Life
Start by combining chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper in a large pot. Bring this vibrant mix to a rolling boil. This step awakens all the flavors, letting the lemons infuse the broth with that unmistakable tang while the vegetables melt into a tender, flavor-packed base.
Step 2: Simmer Until Tender
Once boiling, lower the heat and let the soup simmer gently for 15 to 20 minutes. This slow simmer softens the vegetables perfectly and allows the flavors to marry beautifully, building a savory and bright foundation for the soup.
Step 3: Create the Creamy Thickener
In a separate bowl, mix margarine and all-purpose flour until completely smooth. Stir this mixture into your pot of soup and gently cook it until it thickens slightly. This classic step doesn’t just thicken the soup, but gives it a silky texture that sets the stage for the rich egg yolks to come.
Step 4: Temper the Egg Yolks
Beat the egg yolks in a bowl, then slowly whisk in hot soup broth bit by bit. This tempering prevents the eggs from scrambling when added to the soup and ensures a creamy finish. Take your time here—the smoothness of the final soup depends on it!
Step 5: Finish with Eggs, Rice, and Chicken
Gently stir the tempered egg mixture back into the pot, combining it with the soup without letting it boil, which keeps the eggs from curdling. Then add the cooked white rice and diced cooked chicken, warming everything through so each bite is comforting and flavorful.
Step 6: Garnish and Serve
Serve the soup hot, delicately garnished with fresh lemon slices. These not only brighten the presentation but also complement the tangy lemon notes in the broth, completing the dish with a burst of freshness.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Lemon slices are the star garnish here, adding a visual pop and an extra zest if your guests want to squeeze a little more juice. Fresh parsley or dill can also be sprinkled over the top for a touch of earthy brightness that complements the lemon perfectly.
Side Dishes
This Greek Lemon Chicken Soup pairs beautifully with crisp, rustic bread or warm pita to soak up every drop. A light Greek salad with cucumbers, tomatoes, and feta is a perfect match, balancing the soup’s creaminess with fresh crunch and a bit of saltiness.
Creative Ways to Present
For a special occasion, serve the soup in elegant soup bowls with a small wedge of lemon on the side for guests to customize their citrus kick. Alternatively, present it in small cups as a delightful starter, garnished with a sprig of fresh herb to impress guests before the main meal.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup should be cooled to room temperature before transferring it to an airtight container. It stores well in the refrigerator for up to 3 days, maintaining its vibrant lemony flavor and creamy texture.
Freezing
The soup does freeze nicely, but be mindful that the texture of the egg yolks can change slightly after thawing. Freeze in a sealed container for up to 2 months, and thaw overnight in the refrigerator for best results.
Reheating
When reheating, warm the soup gently over low heat to prevent curdling the eggs. Stir frequently and avoid boiling to preserve the silky texture and bright lemon flavor that make this soup so special.
FAQs
Can I use chicken stock instead of broth?
Absolutely! Chicken stock will work just as well and can even add a richer depth of flavor to your Greek Lemon Chicken Soup Recipe. Just ensure it’s well seasoned to maintain that savory balance.
What can I substitute for margarine?
Butter is a fantastic substitute for margarine here, contributing a lovely richness and creamy texture when combined with the flour. Olive oil can also work for a lighter, dairy-free option.
Is there a way to make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth and chicken pieces with vegetable broth and extra cooked rice or tender beans. The lemon and egg yolk combination will keep it wonderfully creamy and flavorful.
Can I use whole eggs instead of just yolks?
The yolks are essential for getting that smooth, custard-like texture in the broth. Using whole eggs might change the consistency and could risk curdling. It’s best to stick with yolks for authenticity.
How do I adjust the lemon flavor if it’s too strong or too mild?
If the soup is too tangy, add a little extra broth or a pinch of sugar to mellow it out. If it’s too mild for your taste, stir in a bit more fresh lemon juice just before serving to brighten it up instantly.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is a heartwarming classic that brings together bright citrus, tender chicken, and a velvety broth in perfect harmony. Whether you’re looking for an easy weeknight dinner or a soul-soothing meal to share, this recipe promises nothing less than a delicious embrace in every bowl. Give it a try—you might just discover your new favorite comfort food!
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Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This classic Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup made with a nourishing chicken broth, fresh lemon juice, tender vegetables, and creamy egg yolks, finished with cooked rice and chicken for a hearty meal. It’s perfect for a cozy lunch or dinner and offers a bright citrus flavor balanced with savory richness.
Ingredients
Soup Base
- 8 cups chicken broth
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
Vegetables
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
Flavors and Mix-Ins
- 1/2 cup fresh lemon juice
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
- Combine Ingredients: In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over medium-high heat.
- Simmer Vegetables: Once boiling, reduce the heat to low and let it simmer for 15 to 20 minutes, or until the vegetables are tender and flavors meld together.
- Prepare Roux and Thicken Soup: In a separate bowl, mix the margarine and all-purpose flour until smooth to form a roux. Gradually stir this mixture into the simmering soup and cook gently until the soup thickens slightly, stirring constantly to avoid lumps.
- Temper Egg Yolks: In a separate bowl, beat the egg yolks. Slowly whisk in some of the hot soup broth into the egg yolks in a thin stream to temper them, preventing the eggs from curdling.
- Incorporate Egg Mixture: Gently stir the tempered egg yolk mixture back into the pot with the soup, making sure the soup does not boil to keep the eggs from scrambling.
- Add Rice and Chicken: Add the cooked white rice and diced cooked chicken to the pot. Stir the soup gently and heat through until everything is warmed evenly.
- Serve and Garnish: Serve the soup hot, garnished with fresh lemon slices for an extra burst of citrus aroma and flavor.
Notes
- Temper the eggs carefully by slowly adding hot soup to avoid scrambling.
- Use cooked chicken leftovers or rotisserie chicken for convenience.
- The soup base enhances the depth of flavor but can be adjusted according to taste or replaced with concentrated broth.
- Do not boil the soup after adding the egg mixture to maintain a smooth texture.
- For a gluten-free version, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
