Description
This Greek-Style Lemon Chicken Soup is the perfect blend of comforting warmth and refreshing citrusy brightness. With a silky broth, tender chicken, hearty rice, and a zesty lemon finish, this soup is both nourishing and delicious. Perfect for cold days, quick dinners, or whenever you need a cozy, homemade meal!
Ingredients
- 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
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
Simmer the Base: In a large pot over medium heat, combine the chicken broth, chicken soup base, ground white pepper, carrots, onion, and celery. Let it simmer for about 10 minutes.
Make the Roux: In a separate saucepan, melt the margarine over medium heat. Stir in the flour, cooking until lightly golden. Gradually whisk in 1 cup of the hot broth to create a smooth paste.
Thicken the Soup: Slowly pour the roux mixture back into the main pot, stirring continuously. Let it cook for another 5 minutes until slightly thickened.
Temper the Eggs: In a bowl, whisk the egg yolks. Gradually add 1 cup of the hot soup to the eggs while whisking constantly. Once blended, slowly stir the egg mixture back into the soup.
Add Chicken & Rice: Stir in the cooked rice and diced chicken. Cook for another 5 minutes until heated through.
Finish with Lemon: Pour in the fresh lemon juice and stir well to combine.
Serve & Garnish: Ladle into bowls and top with lemon slices for a refreshing citrus boost. Enjoy warm!
Notes
- For a creamier texture, whisk the eggs thoroughly and slowly temper them with the broth.
- If the soup becomes too thick, add extra chicken broth until desired consistency is reached.
- To make it gluten-free, substitute flour with cornstarch or omit the roux altogether.
- The soup is best served fresh but can be stored in the refrigerator for up to 3 days. Avoid freezing as the eggs may separate.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Greek