Description
Greek Lemon Chicken Soup, or Avgolemono, is a creamy, tangy Mediterranean classic. Bright lemon juice, tender chicken, and silky egg yolks create a comforting yet elegant soup that’s perfect for cold nights, dinner parties, or a cozy pick-me-up.
Ingredients
1.9 L chicken broth (8 cups)
120 ml fresh lemon juice (½ cup)
65 g shredded carrots (½ cup)
80 g finely chopped onion (½ cup)
65 g finely chopped celery (½ cup)
6 tbsp chicken soup base
1.5 g ground white pepper (¼ tsp)
60 g margarine (¼ cup)
30 g all-purpose flour (¼ cup) (swap for cornstarch if gluten-free)
8 large egg yolks
200 g cooked white rice (1 cup)
150 g diced cooked chicken (1 cup)
16 lemon slices (for garnish)
Instructions
In a large pot, combine broth, lemon juice, carrots, onion, celery, soup base, and white pepper. Bring to a boil, reduce heat, and simmer 15–20 minutes until vegetables soften.
Mix margarine and flour into a smooth paste. Whisk into the soup, simmer 8–10 minutes to slightly thicken.
In a bowl, whisk egg yolks until pale. Slowly add a ladle of hot soup to temper, whisking constantly. Gradually pour tempered yolks back into the pot, stirring gently. Do not boil.
Stir in cooked rice and chicken. Simmer 3–5 minutes until heated through.
Ladle into bowls, garnish with lemon slices, and serve warm.
Notes
Temper eggs slowly to avoid scrambling.
Use freshly squeezed lemon juice for the best flavor.
Cornstarch can replace flour for a gluten-free option.
Leftover chicken or rotisserie chicken makes prep faster.
Reheat gently over low heat to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek/Mediterranean