Description
Creamy yet dairy-free, tangy yet comforting—Greek Lemon Chicken Soup (Avgolemono) is the perfect blend of bright flavors and silky texture. This traditional Mediterranean dish achieves a rich, velvety consistency using eggs and lemon juice, making it both nourishing and indulgent without heavy cream. Whether you need a cozy soup for chilly days or a refreshing, light meal, this Greek classic delivers in every spoonful!
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 or bouillon
- ¼ teaspoon ground white pepper
- ¼ cup unsalted butter (or olive oil for a lighter version)
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
1. Prepare the Broth
- In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and white pepper.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes until vegetables are tender.
2. Thicken the Soup
- In a small bowl, mix the butter and flour until smooth.
- Stir the paste into the simmering soup, stirring continuously to create a silky consistency.
- Cook for another 8–10 minutes, allowing the soup to slightly thicken.
3. Make the Avgolemono Mixture
- In a separate bowl, beat the egg yolks until pale and creamy.
- Temper the eggs by slowly whisking in a ladleful of hot soup, adding a little at a time to prevent curdling.
- Once combined, gently pour the egg mixture back into the pot, stirring continuously.
4. Final Touches
- Stir in the cooked rice and diced chicken.
- Keep the soup on low heat and do not boil, as boiling can cause the eggs to curdle.
- Simmer for a few minutes until everything is heated through.
5. Serve & Garnish
- Ladle the soup into bowls and garnish with fresh lemon slices.
- Enjoy warm for the perfect Mediterranean comfort food experience!
Notes
- Make It Dairy-Free: Use olive oil instead of butter.
- Make It Gluten-Free: Replace flour with cornstarch.
- For Extra Creaminess: Blend a small portion of the soup before adding the egg mixture.
- Storage: Refrigerate for up to 4 days. Reheat gently to avoid curdling.
- Avoid Freezing: Due to the egg-based thickener, freezing may cause texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek