Lemony Greek Chicken Soup Recipes

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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 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 CHICKEN SOUP



Greek Lemon Chicken Soup image

This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil, plus more for brushing
2 carrots, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
1 cup farro
4 cups low-sodium chicken broth
1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons
1 cup shredded rotisserie chicken breast, skin removed
3 large eggs
1/2 cup crumbled feta cheese (about 2 ounces)
1 tablespoon chopped fresh dill, plus more for topping
2 pitas, halved

Steps:

  • Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
  • Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
  • Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.

Nutrition Facts : Calories 530 calorie, Fat 24 grams, SaturatedFat 7 grams, Cholesterol 190 milligrams, Sodium 860 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 27 grams

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.

LEMON CHICKEN SOUP



Lemon Chicken Soup image

"For years, I made Greek chicken soup from scratch," remarks Joan Fotopoulos of Turah, Montana. "My daughter created this super-simple version that she and her family can enjoy when time's short. Lemon juice gives it a bright, fresh flavor."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-5 servings.

Number Of Ingredients 7

1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-1/4 cups water
1 cup diced cooked chicken, optional
1 to 2 tablespoons lemon juice
Pepper to taste
Minced fresh parsley, optional

Steps:

  • In a large saucepan, combine soups and water; cook until heated through. Add the chicken if desired. Stir in lemon juice and pepper. Garnish with parsley if desired.

Nutrition Facts : Calories 91 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 949mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

LEMONY GREEK CHICKEN SOUP



Lemony Greek Chicken Soup image

A little cultural pride is a good thing, and I have to tell you I always thought my people had the market cornered when it came to making chicken soup. I mean, there's a reason they call it Jewish penicillin, right? Well, in the interest of complete fairness, let me say that the Greeks know a thing or three about chicken soup, as well. Their Mediterranean take is to fold a little lemon and egg into the mixture. And unlike the yiddishe version, which I love but which can be a little fatty, this version is light and bright. Because of the egg, which provides protein, and the Chicken Magic Mineral Broth, this a nutrient-dense bowl of yum. You'll need to cook the farro in advance, so plan ahead.

Yield serves 6

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 cup finely diced onion
Sea salt
1/2 cup peeled and finely diced carrot
1/2 cup finely diced celery or fennel
1/4 teaspoon dried oregano
6 cups Chicken Magic Mineral Broth (page 55) or store-bought organic chicken stock
1/2 cup Simple Tuscan Farro, (page 148)
1/4 cup freshly squeezed lemon juice
2 teaspoons lemon zest
3 egg yolks
1/4 cup fresh mint, finely chopped
1/4 cup fresh parsley, finely chopped
Pinch of freshly ground pepper
1 cup thinly sliced cooked organic chicken breast meat

Steps:

  • Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and sauté until translucent, about 4 minutes. Stir in the carrot, celery, oregano, and 1/4 teaspoon of salt, and sauté for about 30 seconds. Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half. Add the remaining 5 1/2 cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
  • Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes. Stir in the mint, parsley, pepper, and 1/2 teaspoon of salt, then add the chicken and do a FASS check. If the soup tastes too sour, add a pinch of salt.
  • You can substitute 1/2 cup of cooked orzo or cooked brown rice for the farro. To make a vegetarian version, omit the chicken and use Magic Mineral Broth (page 54).
  • Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
  • (per serving)
  • Calories: 170
  • Total Fat: 7.4g (1.6g saturated, 4.45g monounsaturated)
  • Carbohydrates: 22g
  • Protein: 5g
  • Fiber: 4g
  • Sodium: 255mg

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 ElizabethKnicely

Categories     Chicken Breast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrot
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced cooked chicken meat
16 slices lemons
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 100.6, Fat 5.7, SaturatedFat 1.5, Cholesterol 83, Sodium 433.5, Carbohydrate 7.8, Fiber 0.6, Sugar 1.2, Protein 4.5

GREEK LEMON CHICKEN SOUP



Greek Lemon Chicken Soup image

This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook.

Provided by Tee Lee

Categories     Chicken

Time 40m

Yield 10 cups, 8 serving(s)

Number Of Ingredients 11

2 cups cooked chicken, chopped
2 medium carrots, coarsely chopped
1/2 cup onion, chopped
1 teaspoon lemon zest
1/4 cup fresh lemon juice
2 tablespoons fresh parsley, chopped
1 garlic clove, pressed (or finely minced)
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
3 (14 1/2 ounce) cans fat-free chicken broth
1/4 teaspoon fresh ground black pepper
2/3 cup long-grain white rice, uncooked

Steps:

  • Heat a 4 quart stockpot over medium heat.
  • Lightly spray with nonstick cooking spray.
  • Add carrots, onion and garlic, cook and stir for 2 minutes.
  • Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
  • Stir in rice and reduce heat.
  • Cover and simmer over low heat 15-20 minutes or until rice is tender.
  • Remove from heat and stir in parsley just before serving.

Nutrition Facts : Calories 134, Fat 2.8, SaturatedFat 0.7, Cholesterol 26.2, Sodium 669.1, Carbohydrate 15.7, Fiber 0.9, Sugar 1.6, Protein 11

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2017-08-18 Remove the carrot, celery, dill and shallot from the broth, and discard. Step 2. 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. Step 3. 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 ...
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GREEK LEMON CHICKEN SOUP (VIDEO) - UNBOUND WELLNESS
2018-09-05 Temper the eggs: Spoon out about 1 cup of hot broth and set aside. In a small bowl whisk together the egg yolks until fully scrambled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup and stir.
From unboundwellness.com


GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO- THE BOSSY KITCHEN
2021-05-18 In a large soup pot, combine the broth and water. Cover and bring it to a boil on high heat. Add the orzo and cook al dente according to package directions, stirring occasionally. Reduce heat to low. Meanwhile, in a large bowl, beat the eggs until smooth. Gradually whisk in the lemon juice until incorporated.
From thebossykitchen.com


10 BEST GREEK CHICKEN LEMON RICE SOUP RECIPES | YUMMLY
2022-07-17 Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono) My Greek Dish. short grain rice, chicken, freshly ground pepper, carrots, water and 4 more. Slow Cooker Chicken Lemon Rice Soup. Pretty Bee. lemons juiced, chicken broth, salt, frozen peas, pepper, sweet onion and 4 more.
From yummly.com


GREEK "LEMON CHICKEN" SOUP - COMFORTABLE FOOD
2021-07-05 Step 2. Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper. Step 3. Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked. Step 4.
From comfortablefood.com


10 LEMON CHICKEN SOUP RECIPES THAT ARE FULL OF CITRUS FLAVOR
2022-01-20 This restaurant-inspired lemon chicken soup features orzo, carrots, onions, celery, and baby spinach. "I would give this recipe more than 5 stars if I could," raves reviewer LindseyGerber. "It is that good. So fresh, lemony, savory...really excellent." Our Top 10 Chicken Noodle Soup Recipes of All Time Really Are Good for the Soul.
From allrecipes.com


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