Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

331

"This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!"

Ingredients

1 h 5 m {{adjustedServings}} servings 124 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 124 kcal
  • 6%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1237 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. In a large 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.
  2. Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  3. 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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Reviews

331
  1. 411 Ratings

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This is an excellent recipe! We have had Avegolemono (it's Greek name)many, many times in restaurants. Our FAVORITE makes it a little less rich (less eggs),a lot more rice and chicken, and with ...

I think this is a great soup! I as usual changed a few things. First I do not precook the rice, I added olive oil to pan, and cooked the chopped onion, carrots,celery and rice for about 10 min. ...

I was only going to give this 4 stars since it was not a hit with my family, though I loved it, and my best friend and her two kids were fighting over the sample that I brought over to them. Ala...