Greek Lemon Chicken Soup
A comforting and flavorful soup packed with lemon, tender chicken, and fresh vegetables, perfect for cold days.
- 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
- 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.
- 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.
- 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.
- Add cooked rice and diced chicken to the pot, cooking for a few more minutes until heated through.
- 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.