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.

Greek Lemon Chicken Soup Recipe-Whole Chicken

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

Greek Lemon Chicken Soup Recipe-Carrots, Onion, Celery Root and Parsley Root.

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

Greek Lemon Chicken Soup Recipe-One Cup of Washed Rice.

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

Greek Lemon Chicken Soup Recipe-Sour Cream and Egg Yolks.

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.

Greek Lemon Chicken Soup Recipe-Portioned Chicken.

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.

Greek Lemon Chicken Soup Recipe-Chopped Onion and Small Cut Carrots and Parsley Root.

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

Greek Lemon Chicken Soup Recipe-Carrot and Celery Root Cut in Two.

The preserved carrot I gave the little grater.

Greek Lemon Chicken Soup Recipe-Grated Carrot.

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.

Greek Lemon Chicken Soup Recipe-Boiling Chicken Meat With Salt, Peppercorns and Bay Leaves.

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.

Greek Lemon Chicken Soup Recipe-Boiling Chicken With Celery Root.

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

Greek Lemon Chicken Soup Recipe-Boiled Chicken Meat in a Bowl.

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.

Greek Lemon Chicken Soup Recipe-Boiling Chopped Vegetable

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.

Greek Lemon Chicken Soup Recipe-Frying Grated Carrot

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

Greek Lemon Chicken Soup Recipe-Boiled Chicken Meat Cut in to Pieces.

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

Greek Lemon Chicken Soup Recipe-Boiled Rice in the Soup.

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

Greek Lemon Chicken Soup Recipe-Fried Grated Carrot in Soup.

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.

Greek Lemon Chicken Soup Recipe-Mixed Egg Yolk and Sour Cream, With Lemon Juice.

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.

Greek Lemon Chicken Soup Recipe-Thinning the Thickening With Hot Soup.

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

Greek Lemon Chicken Soup Recipe-Pour Thickener in the Soup.

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

Greek Lemon Chicken Soup Recipe-Ready to serve.

Serving the Greek Soup

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

Greek Lemon Chicken Soup Recipe-Served With More Lemon Juice and Hot Pepper.

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

Greek Lemon Chicken Soup Recipe-Served in Bowl.

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Greek lemon chicken soup recipe, served hot in bowl

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

Course: Dinner, Soup
Cuisine: Greek, Mediterranean, Romanian
Keyword: Greek chicken soup, Greek chicken soup recipe, Greek lemon chicken soup, Greek lemon chicken soup recipe, lemon chicken soup, lemon chicken soup recipe
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 8 portions
Author: 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.
Print Recipe

Equipment

  • Soup Pot
  • Frying Pan

Ingredients

  • 1.3 kg whole chicken
  • 4 pieces carrots
  • 2 pieces parsley root
  • 1/4 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 teaspoon 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, 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.
  • 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.
  • We mix the two egg yolks with sour cream until we get a creamy paste. We 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 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.
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