Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a warm and comforting dish made with a flavorful chicken broth base, fresh lemon juice, tender vegetables, and a silky egg yolk mixture for creaminess without the use of dairy. Hearty with chicken and rice, this soup is light, bright, and nourishing—perfect for chilly days or when you’re in need of a cozy, wholesome meal.

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

• ¼ teaspoon ground white pepper

• ¼ cup margarine

• ¼ cup all-purpose flour

• 8 egg yolks

• 1 cup cooked white rice

• 1 cup diced cooked chicken

• 16 lemon slices (for garnish)
  
  

Directions

1. In a large pot, combine chicken broth, lemon juice, shredded carrots, onion, celery, chicken soup base, and white pepper.
   
   

2. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are tender.
   
   

3. In a small bowl, mix margarine and flour to form a smooth paste.
   
   

4. Gradually stir the margarine-flour mixture into the simmering soup.
   
   

5. Cook for 8–10 minutes, stirring frequently, until the soup thickens.
   
   

6. In a separate bowl, beat egg yolks until pale.
   
   

7. Slowly whisk in a ladle of hot soup to temper the eggs.
   
   

8. Gradually stir the egg mixture back into the pot while stirring continuously.
   
   

9. Do not allow the soup to boil after adding the egg mixture.
   
   

10. Stir in cooked rice and diced chicken.
    
    

11. Cook until heated through.
    
    

12. Serve hot, garnished with lemon slices.
    
    

Nutrients

• Calories: Approximately 250–300 kcal per serving

• Protein: High

• Carbohydrates: Moderate

• Fat: Moderate

• Saturated Fat: Low

• Cholesterol: High (from egg yolks)

• Sodium: Moderate to high (adjust with low-sodium broth if needed)

• Vitamin C: High

• Calcium: Moderate

• Iron: Moderate