Description
Greek Lemon Chicken Comfort Soup is a cozy, zesty, and hearty one-pot soup featuring tender chicken, fresh lemon, and a velvety egg-lemon sauce. This gluten-free, protein-rich Mediterranean classic is perfect for any season and ideal for meal prep, delivering vibrant flavors and comforting warmth in every bowl.
Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
Thickening Mixture
- ¼ cup margarine
- ¼ cup all-purpose flour
Egg Mixture
- 8 egg yolks
Add-ins
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices (for garnish)
Instructions
- Prepare the Base: In a large pot, combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15 to 20 minutes until the vegetables are tender.
- Thicken the Soup: In a small bowl, mix margarine and flour until smooth to form a roux. Gradually stir this mixture into the simmering soup, continuing to cook and stir frequently for 8 to 10 minutes until the soup slightly thickens.
- Temper the Egg Yolks: Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup into the yolks while whisking constantly to prevent curdling. Gradually pour this egg-lemon mixture back into the pot, stirring continuously, and cook gently over low heat until heated through but not boiling.
- Finish the Soup: Stir in the cooked white rice and diced cooked chicken. Cook for a few more minutes to heat everything through evenly.
- Serve: Ladle the soup into bowls and garnish each serving with a slice of lemon. Serve warm and enjoy this comforting Mediterranean classic.
Notes
- Be careful not to boil the soup after adding the egg yolk mixture to avoid curdling.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- For a more substantial meal, serve with crusty gluten-free bread or a side salad.
