Greek Lemon Soup Recipes

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GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)



Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono) image

The perfect dish for a cold winter's day! 'Kotosoupa Avgolemono' is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.

Provided by Eli K. Giannopoulos

Categories     Soups

Time 1h40m

Number Of Ingredients 8

1 chicken (1-1.2 kg/ 35-40 ounces)
1 red onion, peeled
5 cups (1.2 L) of water
150-200g short-grain rice, like Arborio (6-7 ounces)
2 large eggs
juice of 1 lemon
2 carrots (optional)
salt and freshly ground pepper

Steps:

  • To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
  • When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
  • Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
  • Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
  • While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
  • To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
  • To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 277kcal, Sugar 2.3g, Sodium 376mg, Fat 4.7g, SaturatedFat 1.1g, UnsaturatedFat 2.2g, TransFat 0g, Carbohydrate 25.2g, Fiber 0.8g, Protein 31.5g, Cholesterol 137mg

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself. Serve with fresh pita triangles, and you'll be sure to please your guests!!

Provided by Shelley Ross

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 1h5m

Yield 16

Number Of Ingredients 13

8 cups chicken broth
½ cup fresh lemon juice
½ cup shredded carrots
½ cup chopped onion
½ cup chopped celery
6 tablespoons chicken soup base
¼ teaspoon ground white pepper
¼ cup margarine
¼ cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks

Steps:

  • In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 20 minutes.
  • Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  • Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 9.1 g, Cholesterol 110.3 mg, Fat 6.6 g, Fiber 1.1 g, Protein 7.8 g, SaturatedFat 1.7 g, Sodium 1236.8 mg, Sugar 1.7 g

GREEK LEMON SOUP



Greek Lemon Soup image

This soup is proof that less is more.Delicious hot, it's even better cold, so plan to make it the day before you need it. Serve it in well chilled bowls and float a paper-thin slice of lemon on top. I got this from the Silver Palate Cookbook. Update: I have changed a few things to make this more user friendly, due to some of the reviews. So please read the reviews and make according to your taste.

Provided by Sharon123

Categories     Healthy

Time 40m

Yield 4-6 portions

Number Of Ingredients 7

6 cups canned chicken broth
1/2 cup long-grain rice (not converted or instant)
2 -3 egg yolks
1/8-1/4 cup lemon juice (to taste)
salt & freshly ground black pepper, to taste
sliced fresh lemon (garnish)
chopped fresh parsley (garnish)

Steps:

  • Pour the broth into a pot and bring it gradually to a full boil.
  • Pour in the rice, reduce to a simmer,and cover.
  • Cook for about 25 minutes, or until rice is just tender.
  • Do not overcook.
  • Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
  • When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
  • Whisk this mixture back into the remaining soup.
  • Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
  • Do not let it reach a boil.
  • Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
  • Correct seasoning just before serving.
  • Garnish hot or cold with lemon slices and chopped parsley.

Nutrition Facts : Calories 227.7, Fat 6.1, SaturatedFat 1.9, Cholesterol 98.2, Sodium 2361.8, Carbohydrate 22.2, Fiber 0.3, Sugar 1.6, Protein 19.5

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

Provided by Valerie Bertinelli

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

4 cups chicken stock
1 small carrot, halved
1 stalk celery, halved
1 sprig dill, plus sprigs for garnish
1 shallot, halved
Kosher salt
1 boneless, skinless chicken breast (about 6 ounces)
1/3 rounded cup orzo
2 large eggs
3 tablespoons fresh lemon juice

Steps:

  • In a large saucepan, combine the chicken stock with 4 cups water, the carrot, celery, dill, shallot and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Add the chicken breast, lower the heat to a bare simmer, and cook, turning occasionally, until just cooked through, 12 to 15 minutes. Transfer the breast to a plate. Remove the carrot, celery, dill and shallot from the broth, and discard.
  • Raise the heat to a brisk simmer. Add the orzo to the broth and simmer until tender, 6 to 8 minutes. Meanwhile, shred the chicken.
  • Whisk the eggs with the lemon juice in a medium bowl. When the orzo is cooked, slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly. Pour back into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes. Turn off the heat, add the shredded chicken, and season with salt.
  • Ladle the soup into bowls and garnish with dill.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO



Greek Lemon Chicken Soup aka Avgolemono image

Provided by Jeff Mauro, host of Sandwich King

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 7

4 quarts low-sodium chicken stock
4 boneless, skinless chicken breasts
1 cup orzo or rice
3 large eggs, separated
1 tablespoon lemon zest plus 1/2 to 1 cup fresh lemon juice
Kosher salt and freshly cracked black pepper
Chopped fresh parsley, for garnish

Steps:

  • In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
  • Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
  • In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
  • Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.

GREEK LEMON-RICE SOUP



Greek Lemon-Rice Soup image

Make and share this Greek Lemon-Rice Soup recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 cups reduced-sodium fat-free chicken broth
1/4 cup long-grain rice
2 cloves garlic, minced
1/4-1/3 cup fresh lemon juice
1 egg, lightly beaten
2 tablespoons finely chopped parsley
salt
white pepper, to taste

Steps:

  • Heat broth to boiling in medium saucepan; stir in rice and garlic.
  • Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
  • Reduce heat to low.
  • Mix lemon juice and egg; slowly stir mixture into soup.
  • Stir in parsley; season to taste with salt and white pepper.
  • Pour soup into bowls.

Nutrition Facts : Calories 67.3, Fat 1.3, SaturatedFat 0.4, Cholesterol 52.9, Sodium 19.6, Carbohydrate 11.3, Fiber 0.3, Sugar 0.5, Protein 2.6

GREEK LEMON AND CHICKEN SOUP (AVGOLEMONO)



Greek Lemon and Chicken Soup (Avgolemono) image

A copycat recipe of my favorite Greek restaurant. Creamy (but dairy-free) chicken and lemon soup. Delicious on its own or served with a Greek salad and bread or pita.

Provided by yoyomofo

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
½ medium carrot, diced
½ medium red onion, diced
½ stalk celery, diced
1 clove garlic, minced
2 (32 ounce) cartons chicken broth
1 teaspoon dried parsley
½ teaspoon dried oregano
1 ½ cups shredded cooked chicken
1 cup orzo pasta
4 large eggs, at room temperature
2 medium lemons, zested and juiced, divided
½ teaspoon chicken bouillon powder, or more to taste
3 dashes hot pepper sauce
salt and ground black pepper to taste

Steps:

  • Heat oil in a large soup pot over medium-low heat. Add carrot, onion, and celery. Cook, stirring continuously, until vegetables start to soften and turn translucent, 5 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute.
  • Add chicken broth, parsley, and oregano. Increase heat to medium-high and bring to a boil. Add chicken and orzo. Reduce heat to a simmer.
  • Meanwhile, whisk eggs in a heat-safe bowl or glass measuring cup. Add the lemon juice and whisk until well combined.
  • Slowly add a ladle of hot broth to the egg mixture, whisking quickly to avoid scrambling the eggs. Repeat with a few more ladles until the egg mixture is hot and steaming. Slowly pour the egg mixture into the saucepan and whisk until incorporated.
  • Add 1/2 of the lemon zest to the soup; reserve remaining zest for another use. Taste soup; if too lemony, add chicken bouillon. Add hot pepper sauce, salt, and pepper. Cook until orzo is tender yet firm to the bite, about 5 more minutes. Serve immediately.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 23.9 g, Cholesterol 118.3 mg, Fat 8.8 g, Fiber 2.3 g, Protein 15.4 g, SaturatedFat 1.9 g, Sodium 1164.1 mg, Sugar 2.9 g

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