Greek Lemon Chicken Soup

Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Mediterranean dish that combines tender chicken, rice, and a luscious lemon-egg mixture to create a comforting and zesty soup. Its unique blend of flavors offers both warmth and a refreshing tang, making it a favorite across many households.

Why You’ll Love This Recipe

• Bright and Tangy Flavor: The infusion of fresh lemon juice provides a delightful zest that awakens the palate.
• Creamy Texture Without Dairy: The emulsification of eggs creates a rich, velvety consistency without the need for cream.
• Nutritious and Satisfying: Packed with protein from the chicken and carbohydrates from the rice, it’s a wholesome meal in a bowl.
• Simple Ingredients: Utilizes pantry staples and fresh produce, making it both accessible and budget-friendly.

Ingredients

• 6 cups chicken broth
• 1/2 cup fresh lemon juice
• 1 cup shredded carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon chicken soup base
• 1/4 teaspoon ground white pepper
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 cup cooked white rice
• 1 cup diced, cooked chicken meat
• 16 slices lemon

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Combine Broth and Vegetables: In a large pot, mix together the chicken broth, lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper. Bring this mixture to a boil over medium-high heat.
2. Prepare the Roux: In a separate saucepan, melt the margarine over medium heat. Stir in the flour until the mixture becomes smooth. Gradually add this roux to the boiling soup, stirring continuously to prevent lumps.
3. Simmer: Reduce the heat to low and let the soup simmer for about 5 to 10 minutes, allowing it to thicken slightly.
4. Add Rice and Chicken: Stir in the cooked white rice and diced chicken meat. Continue to simmer the soup until it’s heated through.
5. Serve: Ladle the soup into bowls and garnish each serving with a lemon slice for an extra burst of citrus flavor.

Servings and Timing

• Yield: Approximately 6 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Variations

• Orzo Instead of Rice: Substitute the cooked rice with orzo pasta for a different texture.
• Herb Infusion: Add fresh dill or parsley during the final simmer for added freshness.
• Egg-Lemon Emulsion: For a traditional Avgolemono approach, whisk together eggs and lemon juice, then slowly incorporate hot broth into the mixture before adding it back to the pot, creating a creamy consistency without flour.
• Vegetable Additions: Incorporate spinach or kale for added nutrients and color.

Storage/Reheating

• Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Warm the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.
• Freezing: Due to the presence of rice and the potential for separation of the lemon-egg mixture, freezing is not recommended as it may affect the texture upon thawing.

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek soup that combines chicken broth, lemon juice, eggs, and often rice or orzo to create a creamy, tangy dish.

Can I use rotisserie chicken for this recipe?

Yes, using rotisserie chicken is a convenient option that adds depth of flavor to the soup.

Is there a substitute for margarine?

Butter can be used in place of margarine for a richer flavor.

How can I make this soup gluten-free?

To make the soup gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Ensure that all other ingredients, such as the chicken broth, are certified gluten-free.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

What type of rice works best in this soup?

Long-grain white rice is commonly used, but you can also use basmati or jasmine rice for added aroma.

How do I prevent the eggs from curdling in the soup?

If using the traditional egg-lemon emulsion method, temper the eggs by slowly adding hot broth to the egg mixture while whisking continuously, then gradually incorporate it back into the soup.

Can I add other vegetables to the soup?

Yes, feel free to add vegetables like spinach, kale, or peas to enhance the nutritional value and flavor.

Is this soup suitable for freezing?

Due to the presence of rice and the potential for separation of the lemon-egg mixture, freezing is not recommended as it may affect the texture upon thawing

Greek Lemon Chicken Soup

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• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 6 servings
• Category: Soups and Stews
• Method: Stove-top
• Cuisine: Greek
• Diet: Gluten Free

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Description

Delight in the refreshing and comforting flavors of Greek Lemon Chicken Soup (Avgolemono). This creamy, tangy Mediterranean dish combines tender chicken, rice, and a velvety lemon-egg mixture, offering a nutritious and satisfying meal perfect for any season.

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Ingredients

• 6 cups chicken broth
• 1/2 cup fresh lemon juice
• 1 cup shredded carrots
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 tsp chicken soup base
• 1/4 tsp ground white pepper
• 1/4 cup margarine (or butter)
• 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
• 1 cup cooked white rice
• 1 cup diced, cooked chicken meat
• 16 slices lemon (for garnish)

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Instructions

1. Combine Broth and Vegetables:
   In a large pot, mix chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and white pepper. Bring to a boil over medium-high heat.
2. Prepare the Roux:
   In a separate saucepan, melt margarine over medium heat. Stir in the flour until smooth. Gradually whisk the roux into the boiling soup, stirring continuously to prevent lumps.
3. Simmer:
   Reduce heat to low and simmer the soup for 5–10 minutes, allowing it to thicken slightly.
4. Add Rice and Chicken:
   Stir in cooked rice and diced chicken meat. Continue to simmer until the soup is fully heated through.
5. Serve:
   Ladle soup into bowls and garnish each serving with a slice of lemon for extra zest.

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Notes

• Make-Ahead Tip: Store in the fridge for up to 3 days. Reheat gently, adding broth or water to adjust consistency if needed.
• Traditional Avgolemono Method: Replace the roux with an egg-lemon emulsion. Whisk eggs with lemon juice, then temper the mixture by adding hot broth gradually before returning it to the soup.
• Gluten-Free Option: Use cornstarch or a gluten-free flour blend as a thickener.