Avegolemono (Greek Lemon Chicken Soup)

Kittencalskitchen's Note:

If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you may use as much cooked rice and chicken as desired, if you have ever had this soup in a Greek restaurant or in Greece and enjoyed it, then you will *love* this! --- homemade chicken broth is always better to use but canned will do fine for this recipe --- see my Kittencal's Best Chicken Stock/Broth (Crock Pot Option)

• Total Time: 1 hrs 15 mins
• Prep Time: 25 mins
• Cook Time: 50 mins

Ingredients:

Servings: 10

• 8 cups chicken broth
• 1 tablespoon chicken bouillon powder (I use 1 small package)
• 1/2 teaspoon garlic powder
• 1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only)
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 1 teaspoon fresh ground black pepper
• 1/4 cup butter (very soft)
• 1/4 cup flour
• 7 egg yolks
• salt (to taste)
• 2 -3 cups cooked cubed chicken
• cooked white rice
• lemon slice

Directions:

1. In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
2. Reduce heat to low and simmer 30 minutes, stirring occasionally.
3. In a bowl whisk the very soft butter with flour until smooth.
4. While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
5. Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
6. Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
7. Return the egg mixture back into the pot and heat through, stirring constantly.
8. Season with salt to taste.
9. Add in the cooked rice and chicken then heat through.
10. Ladle into bowls and top each bowl with 1 or 2 lemon slices.

Reviews

[Evie*]

I had heard about this Greek lemon soup a few months ago and thought it might be something I'd like to try. I cant compare as it was the first time I'd ever tried it and was very impressed. It has a lovely velvety texture and the flavours are really great together. The amount of lemon juice is fine at 1/3 of a cup, in my opinion any more would be too much. Thanks for sharing.

[tjc5]

I made this today and was disappointed. I expected it to taste like the soup at our favorite Greek restaurant. Even though it was good it just wasn't the same. I tried to make it by the recipe however, it doesn't say when to add the lemon juice. Which could have an effect on why mine didn't taste like I wanted it too.