Greek Lemon Chicken Soup Recipe 

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 (Avgolemono) is very popular and loved. It is present in the menu of all restaurants, but with different modifications within the recipe.

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

Starting With Ingredients

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

I used vegetables such as onion, carrots, parsley root and celery root. In our kitchen, these are the basic 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.

Preparing the Ingredients

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

I chopped the onion and the carrots and parsley root I cut in small cubes. Anyone who does not want to keep the onion on the plate, can leave it whole or cut in half, after which it can be removed.

I used a quarter of celery root, which I only cut in two and kept a carrot for later.

The preserved carrot I gave the little grater.

Let’s Start the Greek Lemon Chicken Soup Recipe

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

After the meat has boiled, we put it in a bowl and let it cool slightly.

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

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

Until the vegetables are boiling, we prepare the grated carrot. For this, I heat in a pan 4 tablespoons of olive oil. When the oil is hot, put the carrots and bake them slightly until softened, always stirring not to burn.

If the chicken has cooled, we boned it and cut it into pieces.

We check the soup, and if the rice is boiled we can put the meat back in the pot.

We also put the fried carrot and boil more 5 minutes.

Thickening the Soup

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

Now follows an important part of the recipe. You have to thin the thickening by adding hot soup, which will increase the temperature of the thickening.

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

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

Serving the Greek Soup

We like to serve the soup hot, with more lemon juice and hot 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

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