Description
A silky, tangy Greek-inspired chicken soup made creamy with tempered egg yolks and bright with fresh lemon. Smooth, comforting, and ready in under an hour.
Ingredients
8 cups chicken broth
½ cup freshly squeezed lemon juice
½ cup shredded carrot
½ cup finely diced onion
½ cup minced celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
8 egg yolks
1 cup cooked white rice
1 cup diced cooked chicken
16 lemon slices (for garnish)
Instructions
1. In a large pot, combine broth, lemon juice, carrot, onion, celery, soup base, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes until vegetables are soft.
2. In a separate bowl, blend margarine and flour into a smooth paste. Stir into the soup gradually, cooking for another 8–10 minutes until slightly thickened.
3. Beat the egg yolks until light in color, then slowly mix in some hot soup while whisking to temper them.
4. Stir the tempered yolks back into the pot, keeping heat low and avoiding a boil.
5. Add rice and chicken, cooking just until heated. Serve hot with lemon slices.
Notes
Temper egg yolks slowly with hot broth to prevent scrambling.
Never let the soup boil after adding the eggs or it will curdle.
If reheating, stir often and keep heat low to maintain a smooth texture.
Use fresh lemon juice for best flavor, and adjust to taste at the end.
Make sure the roux is smooth to avoid lumps.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 1150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 250mg