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Greek lemon chicken soup with tender chicken, rice, vegetables, dill, and a lemon slice in a ceramic bowl

Greek Lemon Chicken Soup with Tender Chicken and Rice

Greek Lemon Chicken Soup is a creamy, comforting soup with tender chicken, rice, and a bright lemon flavor. It is a cozy choice when you want a hearty homemade meal with a fresh, satisfying finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 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
Thickener
  • ¼ cup margarine
  • ¼ cup all-purpose flour
Egg Mixture
  • 8 egg yolks
Rice and Chicken
  • 1 cup cooked white rice
  • 1 cup diced cooked chicken
Garnish
  • 16 lemon slices

Method
 

Preparation
  1. Add the chicken broth, lemon juice, shredded carrots, chopped onion, chopped celery, chicken soup base, and ground white pepper to a large pot.
Cooking
  1. Bring the broth mixture to a boil over high heat, then lower the heat and simmer for 15–20 minutes, until the vegetables are tender.
  2. In a small bowl, stir the margarine and all-purpose flour together until the mixture is smooth.
  3. Slowly incorporate the margarine-flour mixture into the simmering soup. Cook for 8–10 minutes, stirring often, until the soup thickens slightly.
  4. Beat the egg yolks separately until pale and creamy. Slowly whisk one ladleful of hot soup into the yolks to temper them.
  5. While stirring the soup continuously, gradually add the tempered egg mixture to the pot. Cook gently until heated through, keeping the soup from reaching a boil.
  6. Stir in the cooked white rice and diced cooked chicken. Continue cooking for a few minutes, until both are heated through.
Serving
  1. Divide the soup among bowls and place lemon slices on each serving for garnish.

Notes

Stir continuously as the tempered egg yolks are added, and keep the soup below a boil to help prevent curdling.