Avegolemono Greek Lemon Chicken Soup Recipe

Name: Avegolemono Greek Lemon Chicken Soup
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: 8 cups chicken broth; 1 teaspoon chicken bouillon powder; 1 teaspoon garlic powder; 1/4 cup fresh lemon juice (or 1/2 cup for extra lemon flavor); 1/2 cup chopped onion; 1/2 cup chopped celery; 1/2 teaspoon black pepper; 1/4 cup (1/2 stick) very soft butter; 1/4 cup all-purpose flour; 2 large egg yolks; salt, to taste; 2 cups cooked, shredded chicken; 1 cup cooked white rice; 2 lemons, cut into wedges (for garnish)

Experience the vibrant flavors of Greece with this authentic Avegolemono soup! This creamy, lemony chicken soup is bursting with fresh lemon juice, tender chicken, and fluffy rice. Easily customizable to your taste – add more lemon for an extra zing, or adjust the chicken and rice to your liking. Made with homemade or canned chicken broth, this recipe captures the essence of a traditional Greek restaurant experience. Perfect for a cozy night in or a light yet satisfying meal. Get ready to say 'Opa!' to deliciousness!

Prep Time 20 mins

Cook Time 75 mins

Calories 125.4 kcal

Protein 12g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Avegolemono Greek Lemon Chicken Soup

8 cups chicken broth
1 teaspoon chicken bouillon powder
1 teaspoon garlic powder
1/4 cup fresh lemon juice (or 1/2 cup for extra lemon flavor)
1/2 cup chopped onion
1/2 cup chopped celery
1/2 teaspoon black pepper
1/4 cup (1/2 stick) very soft butter
1/4 cup all-purpose flour
2 large egg yolks
salt, to taste
2 cups cooked, shredded chicken
1 cup cooked white rice
2 lemons, cut into wedges (for garnish)

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How to Make Avegolemono Greek Lemon Chicken Soup

In a large pot, combine 8 cups chicken broth, 1/4 cup fresh lemon juice (or 1/2 cup for extra lemon flavor), 1 teaspoon chicken bouillon powder, 1 teaspoon garlic powder, 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 teaspoon black pepper.
Bring the mixture to a boil over medium-high heat.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
In a separate bowl, whisk together 1/4 cup (1/2 stick) very soft butter and 1/4 cup all-purpose flour until smooth.
Gradually whisk the butter-flour mixture into the simmering soup, ensuring constant stirring to prevent lumps. Continue simmering for 10 minutes.
Meanwhile, in a heat-proof bowl, whisk 2 large egg yolks until pale and slightly thickened.
Gradually temper the egg yolks by slowly whisking in 1/2 cup of the hot soup, ensuring the eggs do not curdle. Continue whisking until the mixture is smooth and slightly warm.
Gently pour the tempered egg yolk mixture into the soup pot, whisking constantly.
Heat through for 2-3 minutes, stirring constantly, until the soup slightly thickens. Do not boil.
Season with salt to taste.
Stir in 1 cup cooked rice and 2 cups cooked, shredded chicken. Heat through until warmed.
Ladle into bowls and garnish each bowl with 1-2 lemon wedges.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

Fat

21g

Carbs

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Soups Stews Eggs Dairy Fruit Greek Easy European Beginner Cook Dinner Party Holiday Event Eggs Stove Top Christmas Thanksgiving Inexpensive Citrus Lemon Equipment 4 Hours Or Less