This easy Greek lemon chicken soup is a perfect introduction to avgolemono, a traditional Greek soup. Serve with fresh pita triangles, and you'll be sure to please your guests!
Ingredients
- 8 cups chicken broth
- 0.5 cups fresh lemon juice
- 0.5 cups shredded carrots
- 0.5 cups finely chopped onion
- 0.5 cups finely chopped celery
- 6 tablespoons chicken soup base , see note
- 0.25 teaspoons ground white pepper
- 0.25 cups butter
- 0.25 cups all-purpose flour
- 8 eggs yolks
- 1 cup cooked white rice
- 1 cup diced , cooked chicken meat
- lemon slices for garnish , Optional
Instructions
-
1
Gather the ingredients.
-
2
Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
-
3
Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
-
4
Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
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5
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
Nutrition Facts
Per serving
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