Greek Lemon Chicken Soup Recipe

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I recommend the Greek lemon chicken soup recipe on cooler days, made in my style, as I did at home in Transylvania. For us, but also throughout Romania, this Greek soup (Avgolemono) is trendy and loved. It is present in the menu of all restaurants but with different modifications within the recipe.

Table of Contents

• Starting With Ingredients
• How to Make the Greek Lemon Chicken Soup Recipe
  • Preparing the Ingredients
  • Boil the Ingredients
  • Fry the Grated Carrots
  • Cut the Meat Into Pieces
  • Thickening the Soup
• F.A.Q.
• Serving the Greek Chicken Soup
• Follow Us

The only significant difference between the original Greek lemon chicken soup and our recipe is that I only use egg yolk and sour cream when thickening the soup. But there are some tricks I will show you along the way.

Starting With Ingredients

Because we use chicken in this recipe, I buy whole chicken. I also recommend using chicken with bones; you get a much tastier soup.

We also need one onion, three carrots, two parsley roots, and a quarter of celery root. In our kitchen, these are the primary vegetables for soups.

We still need a cup of rice, I used long grain rice.

And at the end, we will make a thickening of sour cream, two egg yolks and lemon juice from a lemon.

How to Make the Greek Lemon Chicken Soup Recipe

Preparing the Ingredients

For starting, take the chicken and cut it into pieces. For the soup to taste more pleasant, I used all the bones and skin of the chicken in the recipe.

Chop the onion, the carrots and the parsley root cut into small cubes. Anyone who does not want to keep the onion on the plate can leave it whole or cut it in half, then remove it.

The celery root I only cut in two, and one carrot I keep for later.

The preserved carrot I will grate on the small grater.

Boil the Ingredients

Take a soup pot in which put the pieces of chicken and pour about 4 litres of cold water. Add a tablespoon of sea salt, a teaspoon of peppercorns and two bay leaves and bring to a boil over medium heat.

When it starts to boil, reduce the heat to a minimum and simmer for about half an hour. With a slotted spoon, take the foam from the top of the soup to be clean and also add the celery root.

After the meat has boiled, remove it to a bowl and let sit aside to cool slightly.

Add the chopped vegetables to the soup until the meat cools and boil on medium heat for about 15 minutes. After 5 minutes, you can put the washed rice in the soup to boil.

Here, some first fry the vegetables in oil, but I chose to put them raw in the soup.

Fry the Grated Carrots

Until the vegetables are boiling, prepare the grated carrot. For this, I heat in a pan four tablespoons of olive oil. When the oil is hot, put the carrots and fry them slightly until softened, continuously stirring not to burn.

Cut the Meat Into Pieces

After cooling the boiled chicken pieces, debone them and cut the meat into pieces.

Check the soup, and when the rice is soft and cooked, you can put the meat back in the pot.

You can also add now the fried carrot and simmer for more than five minutes.

Thickening the Soup

For this, mix the two egg yolks with sour cream until you get a creamy paste. You can now incorporate the juice from a lemon into the thickening or put it directly in the soup.

Now follows an essential part of the recipe. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening. It is crucial to increase the thickening temperature to the soup’s temperature, not to be cheese when you add it to the soup.

I put about 3-4 ladles of hot soup, and then I poured everything into the soup pot, mixing slightly.

Add a tablespoon of minced parsley and with that my Greek lemon chicken soup recipe is ready to serve.

F.A.Q.

Serving the Greek Chicken Soup

We like to serve the Greek lemon chicken soup hot, with more lemon juice, sour cream and hot chilli pepper.

If you liked this Greek lemon chicken soup recipe, I recommend you try other soup recipes like:

• White Bean Soup With Smoked Ribs
• Smoked Sausage Potato Soup
• Romaine Lettuce Soup
• Pork Meatballs Vegetable Soup
• Hungarian Tomato Soup
• Tripe Soup Recipe
• Traditional Hungarian Goulash Recipe
• Best Fish Soup Recipe
• Creamy Kohlrabi Soup Recipe

Follow Us

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Greek Lemon Chicken Soup Recipe-In Timea’s Kitchen Magic Style

Timea

On cooler days I recommend the Greek lemon chicken soup recipe, made in my style, as I did at home in Transylvania. For us, but also throughout Romania, this Greek soup is very popular and loved. It is present in the menu of all restaurants, but with different modifications within the recipe.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 55 mins

Total Time 1 hr 10 mins

Course Dinner

Cuisine Greek

Servings 8 portions

Calories 380 kcal

Equipment

• 1 Frying Pan
• 1 Soup Pot
• 1 grater

Ingredients

 

MetricsUS Customary

 

1x2x3x

• 1.3 kg whole chicken
• 4 pieces carrots
• 2 pieces parsley root
• ¼ pieces celery root
• 1 piece onion
• 150 g long grain rice
• 2 pieces egg yolks
• 300 ml sour cream
• 1 piece lemon juice
• 2 pieces bay leaves
• 1 tbsp sea salt
• 1 tsp peppercorns
• 1 tbsp chopped parsley
• 4 tbsp olive oil

Instructions

 

• Take a soup pot in which we put the pieces of chicken meat and over which we pour about 4 litres of cold water. Add a tablespoon of sea salt, a teaspoon of peppercorns and two bay leaves and bring to a boil over medium heat.
• When it starts to boil, reduce the heat to a minimum and simmer for about half an hour. With a slotted spoon, take the foam produced for the soup to be clean. When the soup starts to boil, you can also add celery roots.
• After the meat has boiled, remove it in a bowl and set aside to cool slightly. Until the chicken pieces cool, add the chopped vegetables to the soup and simmer on medium heat for about 15 minutes. After 5 minutes, put the washed rice in the soup to boil.
• Until the vegetables are boiling, prepare the grated carrot. For this, heat in a pan four tablespoons of olive oil. When the oil is hot, add the grated carrots and fry them slightly until softened, continuously stirring not to burn.
• After the boiled chicken pieces have cooled, you can debone them and cut the meat into pieces. Check the soup, and if the rice is soft and cooked, you can put the chicken back in the pot and the fried carrot and simmer more five minutes.
• Mix the two egg yolks with sour cream until we get a creamy paste. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening. Put about 3-4 ladles of hot soup, then pour all in the soup, mixing slightly.
• Add a tablespoon of minced parsley and with that my Greek lemon chicken soup recipe is ready to serve.

Nutrition

Serving: 1gramsCalories: 380kcalCarbohydrates: 18gProtein: 17gFat: 26gSaturated Fat: 9gCholesterol: 81mgSodium: 959mgFiber: 1gSugar: 2g

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