Comforting Greek Lemon Chicken Soup for Cozy Nights

This Greek Lemon Chicken Soup combines tender chicken and fragrant herbs, offering a comforting classic that's perfect for chilly nights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Greek

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

6 cups chicken broth opt for low-sodium versions
1/2 cup fresh lemon juice can substitute with lime juice
1 medium chopped onion shallots work well for a more delicate taste
2 stalks chopped celery fennel can be an alternative
2 medium shredded carrots diced bell peppers can be a vibrant swap
2 tablespoons chicken soup base a bouillon cube can substitute

For Thickening the Soup

1/4 cup all-purpose flour consider using cornstarch for a gluten-free option
2 tablespoons margarine butter or olive oil can be used

For the Creamy Texture

3 large egg yolks whole eggs can be a substitute but will alter consistency

For the Heartiness

1 cup cooked white rice quinoa or cauliflower rice can be great alternatives
2 cups diced cooked chicken use leftover rotisserie chicken for convenience

For Garnish

4 slices lemon slices fresh dill is another option for garnish

Equipment

Large Pot

Method

Step-by-step Instructions

In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper. Bring to a boil, then simmer for 15-20 minutes.
In a small bowl, mix margarine and all-purpose flour to create a paste. Gradually stir into the soup and simmer for an additional 8-10 minutes.
In a separate bowl, beat the egg yolks. Whisk in a cup of hot soup, then return the mixture to the pot while stirring. Heat gently without boiling.
Add cooked white rice and diced cooked chicken to the pot, stirring gently. Heat through for about 5 minutes.
Ladle the soup into bowls and garnish with lemon slices or fresh herbs.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 50mgIron: 1.5mg

Notes

Ensure the temperature is gentle when adding egg yolks to avoid scrambling. Chop vegetables uniformly for even cooking.

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