Avgolemono: Delicious and Easy Greek Lemon Chicken Soup Recipe

Ingredients

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

Instructions

1. In a large pot, combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 15 to 20 minutes, or until the vegetables are tender.
2. In a separate small bowl, blend butter and flour together. Gradually stir this mixture into the soup. Continue to simmer, stirring frequently, for about 8 to 10 minutes.
3. In a bowl, beat egg yolks until they become light in color. Slowly whisk in some of the hot soup, using a ladle to pour a thin stream while whisking the egg yolks constantly. Add the egg mixture to the pot in the same way, and heat it through gently.
4. Add cooked rice and chicken to the soup; cook until everything is warmed through. Ladle the hot soup into serving bowls and garnish with fresh lemon slices for an extra burst of flavor.

Nutrition

• Calories: 124 kcal
• Fat Content: 7 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 1237 mg
• Protein Content: 8 g
• Cholesterol Content: 110 mg
• Carbohydrate Content: 9 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g