Creamy Greek Lemon Chicken Soup is a delightful dish that brings a burst of flavors to your table. This comforting soup combines rich chicken broth with the freshness of lemon, making it a favorite among many. Whether you’re feeling under the weather or just in need of a warm, soothing meal, this recipe is sure to satisfy.
Why Make This Recipe
This creamy soup is not just delicious but also packed with nutrients. The combination of chicken, vegetables, and lemon juice creates a light yet hearty dish that can brighten up any day. Additionally, Greek flavors are known for their health benefits, including boosting your immune system and increasing your energy levels. Plus, it’s a simple recipe that can easily be whipped up in under an hour, making it perfect for busy weeknights or cozy weekends.
How to Make Creamy Greek Lemon Chicken Soup
Creating this dish is straightforward and enjoyable. Here’s how you can prepare it step-by-step.
Ingredients
- 8 cups chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup shredded carrot
- 1/2 cup finely diced onion
- 1/2 cup minced celery
- 6 tbsp chicken soup base
- 1/4 tsp ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Directions
- In a large pot, combine the chicken broth, lemon juice, shredded carrot, onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a gentle boil over medium heat.
- In a separate saucepan, melt the margarine over low heat. Once melted, add the all-purpose flour to create a roux. Stir continuously for about 2 minutes until the mixture is smooth and lightly golden.
- Gradually whisk the roux into the boiling soup mixture, stirring well to prevent any lumps. Allow the soup to simmer for about 10 minutes, letting it thicken slightly.
- In a bowl, whisk the egg yolks until they are light and frothy. Slowly add a cup of the hot soup to the yolks, whisking continuously to temper them. This will prevent the eggs from scrambling when added to the soup.
- Stir the egg mixture back into the soup pot. Add in the cooked rice and diced chicken, mixing well.
- Allow the soup to cook on low heat for another 5 minutes to warm through. Serve hot, garnished with lemon slices.
Pro Tips for Success with Creamy Greek Lemon Chicken Soup
- Use Fresh Ingredients: Fresh chicken and homemade stock elevate the flavor of the soup significantly.
- Don’t Rush the Roux: Take your time with the roux; it should be smooth with no lumps to create the best creamy texture.
- Tempering the Eggs: Always temper the eggs with hot soup to avoid any curdling when adding them to your dish.
- Taste as You Go: Adjust seasonings according to your preference; a touch more lemon zest can brighten the flavors even more.
- Avoid Boiling After Adding Eggs: Once the eggs are added, keep the heat low to prevent them from cooking too quickly and becoming scrambled.
- Add Fresh Herbs: Consider adding some chopped fresh dill or parsley before serving for added freshness.
Flavor Variations of Creamy Greek Lemon Chicken Soup
- Add Spinach: For extra nutrients, throw in a few handfuls of fresh spinach just before serving.
- Spice it Up: Add smoked paprika or a dash of red pepper flakes for a little heat.
- Different Proteins: Substitute the chicken with turkey, or for a vegetarian version, try chickpeas.
- Creamy Touch: For an even richer soup, you can stir in some heavy cream just before serving.
Serving Suggestions for Creamy Greek Lemon Chicken Soup
Serve this soup with warm, crusty bread for dipping or a fresh side salad to balance the meal. A sprinkle of feta cheese can also add an appealing tangy flavor that complements the lemon beautifully.
Storage and Freezing Instructions for Creamy Greek Lemon Chicken Soup
This soup can be kept in an airtight container in the fridge for up to three days. If you want to freeze it, let it cool completely, then store in freezer-safe containers for up to three months. Keep in mind that the texture may change slightly after freezing due to the eggs. Reheat gently on the stove, adding a little chicken broth if it thickens too much.
Nutrition Facts (Per Serving)
| Nutrient | Amount | |———–|————-| | Calories | 320 | | Protein | 20g | | Carbs | 35g | | Fat | 12g | | Fiber | 3g | | Sodium | 800mg |
FAQ About Creamy Greek Lemon Chicken Soup
What can I substitute for chicken broth?
If you’re looking for a vegetarian alternative, vegetable broth can be used in place of chicken broth to keep the soup flavorful.
Can I use different vegetables in this soup?
Absolutely! Feel free to use vegetables like zucchini, peas, or bell peppers based on your preference. Just keep the cooking times in mind.
How do I ensure my soup doesn’t curdle when adding the egg yolks?
The key is to temper the egg yolks by gradually mixing in a small amount of the hot soup before adding them to the pot. This process raises the temperature gently and prevents curdling.
Is this soup gluten-free?
To make it gluten-free, you can substitute the all-purpose flour with cornstarch or a gluten-free flour blend to make the roux for thickening.
How can I make this soup dairy-free?
For a dairy-free alternative, you can use olive oil instead of margarine and leave out the cream. The soup remains flavorful without the dairy.
Final Thoughts
Creamy Greek Lemon Chicken Soup is a versatile, nurturing dish perfect for all occasions. With its creamy texture and zesty lemon flavor, it delivers warmth and satisfaction with every spoonful. Whether you’re enjoying it on a chilly day or sharing it with friends and family, this soup is sure to be a hit. Give it a try and savor the delightful flavors of this Greek-inspired comforting meal!
Print
Creamy Greek Lemon Chicken Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, Dairy-Free Option Available
Description
A delightful and comforting soup that combines rich chicken broth with fresh lemon, perfect for warm meals or when you’re feeling under the weather.
Ingredients
- 8 cups chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup shredded carrot
- 1/2 cup finely diced onion
- 1/2 cup minced celery
- 6 tbsp chicken soup base
- 1/4 tsp ground white pepper
- 1/4 cup margarine
- 1/4 cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- In a large pot, combine the chicken broth, lemon juice, shredded carrot, onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a gentle boil over medium heat.
- In a separate saucepan, melt the margarine over low heat. Once melted, add the all-purpose flour to create a roux. Stir continuously for about 2 minutes until the mixture is smooth and lightly golden.
- Gradually whisk the roux into the boiling soup mixture, stirring well to prevent any lumps. Allow the soup to simmer for about 10 minutes, letting it thicken slightly.
- In a bowl, whisk the egg yolks until they are light and frothy. Slowly add a cup of the hot soup to the yolks, whisking continuously to temper them.
- Stir the egg mixture back into the soup pot. Add in the cooked rice and diced chicken, mixing well.
- Allow the soup to cook on low heat for another 5 minutes to warm through. Serve hot, garnished with lemon slices.
Notes
Use fresh ingredients for the best flavor and always temper the eggs to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 210mg
