Go Back
–+ servings
Benjamin

Cozy & Creamy Greek Lemon Chicken Soup Recipe

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!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Soup
Cuisine: Greek
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Chicken & Rice: Stir in the cooked rice and diced chicken. Cook for another 5 minutes until heated through.
  6. Finish with Lemon: Pour in the fresh lemon juice and stir well to combine.
  7. 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.

Tried this recipe?

Let us know how it was!