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Greek Lemon Chicken Soup
Prep
25 mins
Cook
40 mins
Servings
16
Difficulty
Hard
There's nothing quite like a steaming bowl of Greek lemon chicken soup to warm your soul, especially when you make it yourself. This classic avgolemono soup is one of my favorite weeknight dinners because it comes together in just over an hour and uses simple ingredients you probably already have in your kitchen. The bright lemon juice not only gives the soup its signature tangy flavor but also provides vitamin C, which supports your immune system. Best of all, this recipe is incredibly economical and forgiving, making it perfect for busy cooks who want something nourishing without fuss. Once you try this version, you'll find yourself craving it regularly.
Ella x
Ingredients
- 88 cups chicken broth
- ½ cup fresh lemon juice½ cup fresh lemon juice
- ½ cup shredded carrots½ cup shredded carrots
- ½ cup chopped onion½ cup chopped onion
- ½ cup chopped celery½ cup chopped celery
- 66 tablespoons chicken soup base
- ¼ teaspoon ground white pepper¼ teaspoon ground white pepper
- ¼ cup margarine¼ cup margarine
- ¼ cup all-purpose flour¼ cup all-purpose flour
- 88 egg yolks
- 11 cup cooked white rice
- 11 cup diced, cooked chicken meat
- 1616 slices lemon
Detail level
Instructions
- 1
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 20 minutes.
- 2
Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 10 minutes.
- 3
Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup. Add egg mixture to the pot and heat through.
- 4
Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
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