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–+ servings
Greek Lemon Chicken Soup

Comforting Greek Lemon Chicken Soup for Cozy Nights

This Greek Lemon Chicken Soup is a creamy, gluten-free dish perfect for chilly nights, with zesty flavors and comforting simplicity.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Greek
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Chicken Broth Use low-sodium for better control over salt levels.
  • 1/2 cup Fresh Lemon Juice
  • 1 medium Finely Chopped Onion Shallots can be a milder alternative.
  • 1 cup Shredded Carrots Diced bell peppers can serve as a substitute.
  • 1 cup Finely Chopped Celery Can be omitted if it's not a favorite.
  • 1 cup Chicken Soup Base Use homemade or store-bought.
  • 1/2 teaspoon Ground White Pepper Black pepper is a suitable swap.
For Thickening
  • 2 tablespoons Margarine Butter can be used in its place.
  • 1/4 cup All-Purpose Flour A gluten-free blend can replace it.
For Creaminess
  • 3 large Egg Yolks Adding extra yolks can boost creaminess.
For Heartiness
  • 1 cup Cooked White Rice Try using orzo or quinoa for a gluten-free alternative.
  • 2 cups Diced Cooked Chicken Leftover rotisserie chicken is convenient.
Garnishes
  • 1 cup Lemon Slices Use for garnish to enhance flavor.

Equipment

  • large pot
  • small bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, chopped onions, and celery. Bring to a boil over medium-high heat, then reduce to low and simmer for 15-20 minutes until tender.
  2. Melt the margarine in a small bowl. Whisk in the flour to create a smooth paste. Stir this paste into the soup and cook for an additional 8-10 minutes until thickened.
  3. Beat the egg yolks until light and fluffy. Gradually add a ladle of hot soup while whisking, then stir this mixture back into the pot without boiling.
  4. Gently fold in the cooked rice and chicken, keeping the heat on low, and stir until heated through, about 5 minutes.
  5. Ladle the soup into bowls and garnish with fresh lemon slices before serving.

Nutrition

Serving: 1bowlCalories: 330kcalCarbohydrates: 29gProtein: 24gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 780mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Whisk gradually when tempering yolks, avoid boiling after adding egg yolks, and adjust seasoning to taste. Garnish simply with lemon or fresh herbs.

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