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.
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)
Instructions
- 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. - 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. - Simmer:
Reduce heat to low and simmer the soup for 5–10 minutes, allowing it to thicken slightly. - Add Rice and Chicken:
Stir in cooked rice and diced chicken meat. Continue to simmer until the soup is fully heated through. - Serve:
Ladle soup into bowls and garnish each serving with a slice of lemon for extra zest.
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.
