Lemon Chicken Soup (Print)
A comforting Greek dish with creamy, lemon-flavored broth, rice, and savory chicken. Commonly called Avgolemono soup.
# Ingredients:
01 -
16 slices of lemon for decoration.
02 -
1 cup of diced, cooked chicken.
03 -
1 cup of white rice, already cooked.
04 -
8 egg yolks, beaten.
05 -
1/4 cup of plain flour.
06 -
1/4 cup of margarine or similar spread.
07 -
1/4 teaspoon of ground white pepper.
08 -
6 tablespoons of chicken bouillon powder.
09 -
1/2 cup of finely chopped celery.
10 -
1/2 cup of onions, chopped small.
11 -
1/2 cup of shredded carrot.
12 -
1/2 cup of fresh lemon juice.
13 -
8 cups of chicken stock.
# Steps:
01 -
Mix together the stock, lemon juice, soup mix, veggies, and pepper. Let it come to a boil, then bring down the heat and let it bubble gently for 15-20 minutes until the veggies soften.
02 -
Blend the margarine with the flour. Add this slowly to your pot and let it cook for 8-10 minutes. Stir until it thickens.
03 -
Slowly warm up the egg yolks by adding hot soup bit by bit, then pour it back into the pot. Keep heating but don't let it boil.
04 -
Toss in the rice and chicken, warm it all thoroughly, and serve with lemon slices to decorate.
# Notes:
01 -
Warm up eggs slowly so they don't scramble.
02 -
Never let it boil once the eggs are in.