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–+ servings
Greek Lemon Chicken Soup

Comforting Greek Lemon Chicken Soup for Chilly Days

This Greek Lemon Chicken Soup is a warm and comforting meal, perfect for chilly days, blending vibrant lemon, tender chicken, and fresh vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Chicken
Cuisine Greek
Servings 4 bowls
Calories 320 kcal

Equipment

  • large pot
  • Small bowl

Ingredients
  

For the Broth

  • 6 cups chicken broth use low-sodium if desired
  • 1/2 cup fresh lemon juice substitute with bottled if fresh is unavailable
  • 1 medium finely chopped onion shallots or leeks can also enhance flavor
  • 1 stalk finely chopped celery can be swapped with fennel for a different taste

For the Vegetables

  • 1 cup shredded carrots parsnips can replace them for a unique flavor
  • 2 cups diced cooked chicken leftover roast chicken or turkey works well

For Thickening

  • 3 tablespoons margarine feel free to use butter for a more decadent flavor
  • 1/4 cup all-purpose flour gluten-free flour can easily replace it
  • 4 egg yolks whole eggs will alter the richness but still work

For Garnishing and Serving

  • 1 cup cooked white rice consider quinoa or orzo for a tasty alternative
  • 1 slices lemon slices fresh herbs like dill or parsley can also serve this purpose
  • to taste ground white pepper black pepper can be used instead

Instructions
 

Step-by-Step Instructions

  • In a large pot, combine 6 cups of chicken broth, 1/2 cup of fresh lemon juice, 1 cup of shredded carrots, 1 finely chopped onion, and 1 finely chopped celery stalk. Heat over medium-high until boiling. Once boiling, reduce the heat to low and let it simmer for 15–20 minutes, or until the vegetables are tender.
  • While the vegetables simmer, in a small bowl, mix together 3 tablespoons of margarine and 1/4 cup of all-purpose flour until smooth. Gradually stir this paste into the soup, cooking for another 8–10 minutes while stirring frequently, until the soup thickens to a creamy consistency.
  • In a separate bowl, whisk 4 egg yolks lightly until pale and airy. Slowly add a ladleful of hot soup while whisking constantly to temper the yolks. Gradually pour the tempered yolks back into the pot while stirring gently, heating through for about 2-3 minutes without allowing it to boil.
  • Stir in 1 cup of cooked white rice and 2 cups of diced cooked chicken into the soup. Gently mix until everything is combined and warmed throughout. Allow the soup to cook for an additional 4-5 minutes.
  • Ladle the creamy soup into bowls and garnish with fresh lemon slices or herbs of your choice. Serve immediately while hot, pairing it with crusty bread or a refreshing salad.

Notes

Tempering yolks slowly prevents curdling. Adjust seasoning after adding rice and chicken to enhance flavors. Store rice separately to prevent mushiness.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Keyword Chicken soup, comfort food, easy recipes, Gluten-free, Greek Lemon Chicken Soup, Mediterranean
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