Description
This Hearty Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for cozy nights. Featuring a tangy lemon broth enriched with tender chicken, fluffy rice, and fresh vegetables, this classic Greek recipe is both nourishing and delicious. The creamy texture is achieved by tempering egg yolks into the soup, creating a luscious yet light finish. Ideal for a family meal, this soup delivers warmth and vibrant Mediterranean flavors in every bowl.
Ingredients
Scale
Broth and Vegetables
- 8 cups low-sodium chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1 cup shredded carrots
- 1 small finely chopped onion (yellow or white)
- 1 cup finely chopped celery
- 1 cup low-sodium chicken soup base
- 1/2 teaspoon ground white pepper
Thickening & Enriching Ingredients
- 1/4 cup margarine (or unsalted butter)
- 1/4 cup all-purpose flour (or cornstarch for gluten-free)
- 2 large egg yolks
Protein and Starch
- 2 cups diced cooked chicken (rotisserie chicken recommended)
- 1 cup cooked white rice (quinoa for gluten-free option)
Garnish
- 1 whole lemon, sliced (for garnish)
Instructions
- Combine Soup Ingredients: In a large pot, add 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 medium-high heat.
- Simmer Vegetables: Reduce the heat to low and let the soup simmer for 15-20 minutes until the vegetables become tender and flavors meld.
- Prepare Roux Paste: In a small bowl, blend margarine with all-purpose flour until it forms a smooth paste. Slowly stir this paste into the simmering soup, constantly stirring for 8-10 minutes until the broth thickens to a creamy consistency.
- Temper Egg Yolks: In a separate bowl, beat the egg yolks until they are light and frothy. Gradually whisk in a ladleful of hot soup to gently raise the temperature of the yolks without cooking them. Pour this mixture back slowly into the pot, stirring gently and making sure the soup does not boil to avoid curdling.
- Add Chicken and Rice: Stir in the cooked white rice and diced chicken pieces. Mix gently until the ingredients are evenly incorporated and heated through, about 3-5 minutes.
- Serve and Garnish: Ladle the finished soup into serving bowls and garnish with lemon slices for an extra burst of fresh citrus aroma and flavor.
Notes
- Use low-sodium chicken broth and soup base to control salt content.
- Substitute all-purpose flour with cornstarch for a gluten-free version.
- Freshly squeeze lemon juice for the best bright and vibrant flavor.
- Temper egg yolks carefully to prevent scrambling in the soup.
- Rotisserie chicken can save time and add depth of flavor.
- Quinoa may be used instead of rice for a gluten-free and protein-rich alternative.
