Description
Comforting Greek lemon chicken soup (avgolemono) brings Mediterranean warmth to your kitchen, blending zesty citrus with tender chicken and silky egg-enriched broth. Hearty yet light, this classic Greek dish invites you to savor a soul-soothing culinary journey in every spoonful.
Ingredients
Scale
Protein:
- 1 cup diced cooked chicken
- 8 egg yolks
Vegetables and Aromatics:
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
Base and Seasoning:
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
- 1/4 cup margarine (or butter)
- 1/4 cup all-purpose flour
- 1 cup cooked white rice
- 16 lemon slices (for garnish)
Instructions
- Craft the aromatic base by combining chicken broth, zesty lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper in a large pot. Elevate to a rolling boil over high heat, then reduce temperature and allow to simmer for 15-20 minutes until vegetables reach tender perfection.
- Create a smooth thickening agent by blending margarine and flour until consistent. Gradually incorporate this mixture into the simmering liquid, stirring frequently for 8-10 minutes until the soup develops a luxurious, slightly thickened consistency.
- Transform egg yolks into a creamy emulsion by whisking vigorously until pale. Carefully temper the yolks by slowly introducing a ladle of hot soup while continuously whisking to prevent curdling. Gently reintegrate the egg mixture into the pot, stirring constantly over low heat without allowing the soup to boil.
- Enhance the soup’s heartiness by folding in cooked rice and tender diced chicken. Warm thoroughly for a few additional minutes, ensuring all components meld together harmoniously.
- Present the soup in warm bowls, adorning each serving with a vibrant lemon slice to amplify the citrusy brightness. Serve immediately to capture the soup’s optimal temperature and flavor profile.
Notes
- Prevent Curdling: Carefully temper egg yolks by slowly adding hot soup while whisking to create a smooth, creamy texture without scrambling.
- Dairy-Free Adaptation: Substitute margarine with olive oil and use coconut milk or dairy-free yogurt for a creamy consistency that’s allergy-friendly.
- Rice Alternatives: Swap traditional rice with quinoa, cauliflower rice, or orzo for different nutritional profiles and exciting flavor variations.
- Make-Ahead Magic: Prepare soup base in advance and add rice and chicken just before serving to maintain optimal texture and prevent soggy ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 8
- Calories: 121 kcal
- Sugar: 1 g
- Sodium: 615 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 105 mg