Greek Lemon Chicken Soup

Why Make This Recipe

Greek Lemon Chicken Soup is a comforting dish packed with flavor. It’s perfect for cold days, feeling under the weather, or whenever you want a tasty bowl of warmth. The bright flavor of lemon combined with tender chicken and veggies makes it a favorite among many. Plus, it’s quite simple to prepare!

How to Make Greek Lemon Chicken Soup

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

Directions:

1. Prepare the Base: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.

2. Thicken the Soup: In a small bowl, mix margarine and flour until smooth. Gradually stir this mixture into the simmering soup. Continue cooking, stirring frequently, for 8–10 minutes until slightly thickened.

3. Temper the Egg Yolks: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously, and cook gently until heated through (do not boil).

4. Finish the Soup: Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.

5. Serve: Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!

How to Serve Greek Lemon Chicken Soup

Serve Greek Lemon Chicken Soup hot in bowls. You can pair it with crusty bread or a light salad to make a complete meal. A sprinkle of fresh herbs like parsley can also enhance its flavor and presentation.

How to Store Greek Lemon Chicken Soup

Store leftover soup in an airtight container in the fridge. It should last for about 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. If the soup thickens too much when stored, add a little bit of chicken broth or water to bring it back to a nice consistency.

Tips to Make Greek Lemon Chicken Soup

• Use fresh lemons for the best flavor.
• If you want a heartier soup, add more vegetables like spinach or peas.
• For a creamier texture, you can add a splash of heavy cream at the end.
• If you don’t have margarine, butter works just as well!

Variation (if any)

For a vegetarian option, you can skip the chicken and substitute with vegetable broth along with additional vegetables like zucchini or bell peppers. This will create a different yet delicious twist on the classic recipe.

FAQs

1. Can I make this soup ahead of time?
Yes, you can prepare the soup ahead and store it in the fridge. Just reheat it gently before serving.

2. Can I freeze Greek Lemon Chicken Soup?
Yes, you can freeze the soup up to 3 months. Just remember that the texture may change once thawed.

3. Is it okay to add herbs to the soup?
Definitely! Fresh herbs like dill or parsley can provide an excellent flavor boost to the soup.

Enjoy making this delicious Greek Lemon Chicken Soup, and savor each comforting bowl!

Greek Lemon Chicken Soup

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A comforting and flavorful soup packed with lemon, tender chicken, and fresh vegetables, perfect for cold days.

• Author: wadoudeasli
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Simmering
• Cuisine: Greek
• Diet: Paleo

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

1. In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender.
2. In a small bowl, mix margarine and flour until smooth. Gradually stir this mixture into the simmering soup, cooking for 8-10 minutes until slightly thickened.
3. Beat the egg yolks until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly. Gradually pour yolk mixture back into the pot, stirring continuously, and heat through without boiling.
4. Add cooked rice and diced chicken to the pot, cooking for a few more minutes until heated through.
5. Ladle the soup into bowls and garnish each with a slice of lemon.

Notes

Use fresh lemons for the best flavor. Can be served with crusty bread or a light salad. Store leftovers in the fridge for 3-4 days.