Greek Lemon Chicken Soup

This Greek lemon chicken soup is made with cooked chicken, rice, egg yolks, and lots of fresh lemon juice for a light, flavorful, and comforting meal.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 124 Calories

Ingredients

• 8 egg yolks
• 1 cup cooked white rice
• 8 cups chicken broth
• 6 tablespoons chicken soup base
• 1 cup diced, cooked chicken meat
• 16 slices lemon
• 0.25 cup all-purpose flour
• 0.25 teaspoon ground white pepper
• 0.25 cup margarine
• 0.5 cup finely chopped onion
• 0.5 cup finely chopped celery
• 0.5 cup fresh lemon juice
• 0.5 cup shredded carrots

Recipe Instructions

Step 1

Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.

Step 2

Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.

Step 3

Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.

Step 4

Gather the ingredients.

Step 5

Blend butter and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.