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
Scale
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.
