Avegolemono (Greek Lemon Chicken Soup)

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READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
  • Reduce heat to low and simmer 30 minutes, stirring occasionally.
  • In a bowl whisk the very soft butter with flour until smooth.
  • While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
  • Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
  • Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
  • Return the egg mixture back into the pot and heat through, stirring constantly.
  • Season with salt to taste.
  • Add in the cooked rice and chicken then heat through.
  • Ladle into bowls and top each bowl with 1 or 2 lemon slices.
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