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–+ servings
Greek Lemon Chicken Soup

Greek Lemon Chicken Soup – Comfort in Every Velvety Spoonful

This Greek Lemon Chicken Soup is a comforting and nourishing dish that combines tender chicken, hearty rice, and a creamy, tangy egg-lemon sauce.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Greek
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 cups chicken broth low-sodium recommended
  • 1/2 cup fresh lemon juice use fresh lemons
  • 1 cup shredded carrots or parsnips
  • 1 medium finely chopped onion yellow or white
  • 1 stalk finely chopped celery can be omitted
  • 2 tablespoons chicken soup base low-sodium preferred
  • 1/2 teaspoon ground white pepper or black pepper
For Thickening the Soup
  • 1/4 cup margarine or butter/olive oil
  • 1/4 cup all-purpose flour or gluten-free flour
For the Creamy Element
  • 3 large egg yolks or whole eggs
For Heartiness
  • 2 cups cooked white rice or quinoa
  • 2 cups diced cooked chicken use rotisserie or tofu
For Garnish
  • 1 slices lemon fresh herbs like dill or parsley optional

Equipment

  • large pot
  • small bowl
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, and chopped celery. Stir in chicken soup base and ground white pepper. Bring to a boil, then simmer for 15-20 minutes.
  2. In a small bowl, mix margarine with all-purpose flour to create a paste. Gradually whisk this into the soup and cook for an additional 8-10 minutes.
  3. In a mixing bowl, beat egg yolks. Slowly ladle hot soup into yolks while whisking. Pour mixture back into the pot, stirring gently.
  4. Add cooked white rice and diced cooked chicken to the pot. Stir until heated through, about 5-7 minutes.
  5. Ladle soup into bowls, garnishing with lemon slices and fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 35gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 550mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Ensure to temper the egg yolks properly to avoid curdling. Use fresh ingredients for the best flavor. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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