Description
Greek Lemon Chicken Soup with tender chicken, fresh lemon juice, creamy egg yolks, and rice in a smooth, comforting broth.
Ingredients
Scale
- 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
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Combine broth, lemon juice, carrots, onion, celery, soup base, and white pepper in a large pot and bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Mix margarine and flour until smooth and stir into the soup.
- Beat egg yolks, temper with hot soup, and slowly return to the pot while stirring.
- Add cooked rice and chicken, heat gently, and serve with lemon slices.
Notes
- Do not boil after adding egg yolks.
- Reheat leftovers gently to keep the broth smooth.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 210mg