Description
This Greek Lemon Chicken Soup, inspired by classic Avgolemono, is a bright, flavorful, and surprisingly creamy soup. Chicken broth is simmered with vegetables, then thickened and enriched with a tangy mixture of lemon juice and tempered egg yolks, finished with chicken and rice.
Ingredients
Scale
- 8 cups low-sodium chicken broth
- 1/2 cup fresh lemon juice (from about 2–3 lemons)
- 1/2 cup shredded carrots
- 1/2 cup finely chopped yellow onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base (such as Better Than Bouillon, see notes)
- 1/4 teaspoon ground white pepper (or black pepper)
- 1/4 cup (1/2 stick) margarine (or unsalted butter)
- 1/4 cup all-purpose flour
- 8 large egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- Lemon slices, for garnish
Instructions
- Prepare the Soup Base: In a large pot or Dutch oven, combine the chicken broth, lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and white pepper.
- Simmer Base: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 15-20 minutes, or until the vegetables are tender.
- Make Roux: While the soup base is simmering, prepare the roux. In a small bowl, combine the margarine (or butter) and flour. Mix with a fork or whisk until a smooth paste forms.
- Thicken Soup: Gradually whisk the flour-margarine mixture (roux) into the simmering soup until smooth. Continue cooking, stirring frequently, for 8-10 minutes, or until the soup has slightly thickened.
- Temper the Egg Yolks (Crucial Step): In a separate medium bowl, whisk the egg yolks until they are pale and creamy. Slowly ladle about 1 cup of the hot soup broth into the bowl with the egg yolks, whisking constantly as you pour. This process, called tempering, gently warms the yolks and prevents them from scrambling when added to the pot.
- Incorporate Egg Mixture: Slowly pour the tempered egg yolk mixture back into the pot of soup, whisking continuously as you pour.
- Heat Gently: Continue to cook the soup over low heat, stirring gently, until it is heated through and slightly thickened further. Do NOT allow the soup to boil after adding the egg yolks, as it may curdle.
- Add Chicken and Rice: Stir in the cooked white rice and diced cooked chicken. Cook for a few more minutes, just until the chicken and rice are heated through.
- Serve: Ladle the soup into bowls and garnish each serving with a fresh lemon slice. Serve immediately.
Notes
- Chicken Soup Base: This adds a concentrated chicken flavor. If you don’t have it, you can increase the chicken broth slightly and adjust salt accordingly. Ensure your base is low-sodium if you’re watching salt intake.
- Margarine/Butter: Margarine or butter can be used for the roux.
- Tempering Eggs: Tempering the egg yolks is a crucial step to prevent them from scrambling in the hot soup. Add the hot broth very slowly while whisking constantly.
- Do Not Boil: It’s very important not to let the soup boil after adding the egg yolks, as this can cause the soup to curdle. Heat it gently.
- Rice: Use pre-cooked white rice. Leftover rice works perfectly. You can substitute other types of rice or even orzo pasta.
- Chicken: Use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Serving Suggestions: Serve with crusty bread for dipping.
- Storage: Store leftover soup in the refrigerator for up to 3 days. Reheat gently over low heat, being careful not to boil it.