Description
Greek Lemon Chicken Soup is a zesty and comforting one-pot wonder that combines tender chicken, fresh lemon, a silky egg-lemon sauce, and hearty vegetables for a protein-rich, gluten-free meal. Bursting with vibrant Mediterranean flavors, this soup is both cozy and refreshing, perfect for meal prep or enjoying as a warming main course any time of year.
Ingredients
For the Soup Base
- 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
For Thickening
- ¼ cup margarine
- ¼ cup all-purpose flour
For the Egg-Lemon Sauce
- 8 egg yolks
To Finish
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
- Prepare the Base: In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, finely chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once it’s boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
- Thicken the Soup: In a small bowl, mix the margarine and all-purpose flour together until smooth. Gradually stir this mixture into the simmering soup. Continue cooking, stirring frequently, for another 8–10 minutes, until the soup is slightly thickened.
- Temper the Egg Yolks: Beat the egg yolks in a separate bowl until they’re pale and creamy. To avoid curdling, slowly ladle a little hot soup into the egg yolks while whisking constantly. Once combined, gradually stir the egg mixture back into the pot, stirring continuously, and cook gently until heated through—be careful not to let it boil.
- Finish the Soup: Stir in the cooked white rice and diced chicken. Continue to cook for a few more minutes, until everything is hot and well combined.
- Serve: Ladle the soup into serving bowls and garnish each with a slice of lemon. Enjoy your bowl of cozy Greek Lemon Chicken Soup!
Notes
- For extra flavor, use homemade chicken broth.
- If you want a thicker soup, add a bit more flour to the roux.
- Whisk the egg yolks constantly when tempering to prevent curdling.
- You can substitute margarine with butter for a richer taste.
- For gluten-free, use a suitable gluten-free flour blend.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 1320mg
- Fat: 13g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 255mg
