Greek Lemon-Chicken Soup

Fresh lemon juice and egg yolks give the traditional Greek soup, avgolemono, its lovely yellow color and smooth, tangy flavor.

Serves: 4Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 cups chicken broth
  • ¼ cup fresh lemon juice
  • ¼ cup shredded carrots
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 1 tsp. chopped fresh oregano
  • ⅛ tsp. ground white pepper
  • 2 Tbsp. butter, softened
  • 2 Tbsp. all-purpose flour
  • 4 large egg yolks
  • ½ cup cooked white rice
  • ½ cup diced, cooked, boneless, skinless chicken breast
  • 8 slices lemon

Directions

  • In a greased 4- to 5-quart slow cooker, combine the chicken broth, lemon juice, carrots, onion, celery, oregano, and pepper. Cover and cook on high for 3 hours.
  • Blend the butter and the flour together in a medium bowl with a fork. Remove 1 cup of hot broth from the slow cooker and whisk with the butter and flour. Add mixture back to the slow cooker.
  • In a small bowl, beat the egg yolks until light in color. Gradually add 1 cup of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the slow cooker.
  • Add the rice and cooked chicken. Cook on low for an additional hour. Ladle hot soup into bowls and garnish with lemon slices.

Recipe Information

Serves: 4

Ingredients

  • 4 cups chicken broth
  • ¼ cup fresh lemon juice
  • ¼ cup shredded carrots
  • ¼ cup chopped onion
  • ¼ cup chopped celery
  • 1 tsp. chopped fresh oregano
  • ⅛ tsp. ground white pepper
  • 2 Tbsp. butter, softened
  • 2 Tbsp. all-purpose flour
  • 4 large egg yolks
  • ½ cup cooked white rice
  • ½ cup diced, cooked, boneless, skinless chicken breast
  • 8 slices lemon

Directions

  • In a greased 4- to 5-quart slow cooker, combine the chicken broth, lemon juice, carrots, onion, celery, oregano, and pepper. Cover and cook on high for 3 hours.
  • Blend the butter and the flour together in a medium bowl with a fork. Remove 1 cup of hot broth from the slow cooker and whisk with the butter and flour. Add mixture back to the slow cooker.
  • In a small bowl, beat the egg yolks until light in color. Gradually add 1 cup of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the slow cooker.
  • Add the rice and cooked chicken. Cook on low for an additional hour. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat13g
Saturated Fat6g
Cholesterol240mg
Sodium1610mg
Total Carbohydrate16g
Dietary Fiber1g
Sugars2g
Protein20g