Description
Greek Lemon Chicken Soup (Avgolemono) is a zesty, comforting classic from the Mediterranean, featuring tender chicken, fresh lemon juice, velvety egg-lemon sauce, and wholesome vegetables. This protein-packed, gluten-free meal is made in one pot, making it perfect for busy weeknights or meal prep. Each spoonful delivers balanced flavors of citrus and savory goodness for a truly nourishing experience.
Ingredients
Soup Base
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
Thickener
- 1/4 cup margarine
- 1/4 cup all-purpose flour
Egg-Lemon Sauce
- 8 egg yolks
Finish Ingredients
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
- Prepare the Base: In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring this 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 soft and fragrant.
- Thicken the Soup: In a small bowl, mix the margarine and all-purpose flour together until a smooth paste forms. Gradually stir this paste into the simmering soup, whisking to incorporate. Continue to cook, stirring often, for 8–10 minutes until the soup thickens slightly.
- Temper the Egg Yolks: In a separate bowl, beat the egg yolks until pale and creamy. To prevent curdling, slowly whisk in a ladleful of hot soup into the yolks, stirring constantly. Gradually pour the tempered egg mixture back into the soup pot, stirring steadily. Gently heat the soup (do not let it boil), until it is warmed through and turns silky.
- Finish the Soup: Add in the cooked white rice and diced chicken. Let the soup cook for a few more minutes, stirring gently, just until everything is heated through.
- Serve: Ladle the finished soup into bowls and garnish each serving with a fresh lemon slice. Serve immediately and enjoy the comforting flavors!
Notes
- You can use leftover rotisserie chicken to save time on cooking.
- For richer flavor, substitute butter for margarine if not avoiding dairy.
- Be sure not to boil the soup after adding egg yolks, or the mixture may curdle.
- This soup stores well in the fridge for up to 3 days. Reheat gently and avoid boiling.
- Garnish with extra fresh dill or parsley for added freshness if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 310
- Sugar: 2g
- Sodium: 1240mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 250mg
