Avgolemono Soup (Greek Lemon Chicken Soup)
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Yields:
-
0.5 cup
- Serves:
- 16
ingredients
- 1892.72 ml low sodium chicken broth
- 118.29 ml fresh lemon juice, Meyer Lemon if possible
- 118.29 ml shredded carrot
- 118.29 ml chopped onion
- 118.29 ml chopped celery
- 88.74 ml chicken soup base (Low Sodium)
- 1.23 ml white pepper
- 59.14 ml margarine
- 59.14 ml all-purpose flour
- 236.59 ml cooked white rice
- 236.59 ml diced cooked chicken meat
- 16 slice lemons
- 8 egg yolks
directions
- In a large heavy bottom stock pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
- Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
- Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.
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