Avegolemono (Greek Lemon Chicken Soup)
- Ready In:
- 1hr 15mins
- 8 cups chicken broth
- 1 tablespoon chicken bouillon powder (I use 1 small package)
- 1⁄2 teaspoon garlic powder
- 1⁄3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only)
- 1 small onion, finely chopped
- 1 stalk celery, finely diced
- 1 teaspoon fresh ground black pepper
- 1⁄4 cup butter (very soft)
- 1⁄4 cup flour
- 7 egg yolks
- salt (to taste)
- 2 -3 cups cooked cubed chicken
- cooked white rice
- lemon slice
- 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.
Questions & Replies
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I had heard about this Greek lemon soup a few months ago and thought it might be something I'd like to try. I cant compare as it was the first time I'd ever tried it and was very impressed. It has a lovely velvety texture and the flavours are really great together. The amount of lemon juice is fine at 1/3 of a cup, in my opinion any more would be too much. Thanks for sharing.
I made this today and was disappointed. I expected it to taste like the soup at our favorite Greek restaurant. Even though it was good it just wasn't the same. I tried to make it by the recipe however, it doesn't say when to add the lemon juice. Which could have an effect on why mine didn't taste like I wanted it too.