Description
A comforting Greek Lemon Chicken Soup that combines zesty lemon, tender chicken, and wholesome vegetables for a delightful meal.
Ingredients
Scale
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Prepare the chicken by dicing leftover chicken or poaching chicken breasts in the broth.
- Sauté the chopped onion, celery, and shredded carrots in melted margarine until soft and fragrant.
- Add chicken broth, prepared chicken, chicken soup base, and ground white pepper; bring to a boil and then simmer for 15-20 minutes.
- Incorporate cooked rice or orzo into the soup and heat through.
- Beat egg yolks, temper with hot soup, and stir back into the pot along with fresh lemon juice; heat gently without boiling.
Notes
- Use homemade chicken broth for better flavor.
- Adjust lemon juice to taste.
- Store leftovers in the fridge for up to three days.
- Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg