Quick Greek Lemon Chicken Soup Recipes

GREEK LEMON CHICKEN SOUP

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.

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

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!

GREEK LEMON CHICKEN SOUP

Steps:

• In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
• Stir in rice, chicken, lemon juice and rind.
• Bring mixture to a boil.
• Reduce heat.
• Cover; simmer 15 to 20 minutes or until rice is tender.

GREEK LEMON CHICKEN SOUP

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.

QUICK GREEK LEMON CHICKEN SOUP

Steps:

• In a large stock pot set over medium heat, whisk together the chicken stock, cream of chicken soup, lemon juice and lemon zest.
• Stir in the orzo and chicken then bring the mixture to a boil. Reduce the heat, cover the pot, and cook it until the orzo is tender and the soup is warmed through, about 8 minutes. (See Kelly's Note.) Taste and season the soup with salt and pepper.
• Serve the soup garnished with fresh dill and a sprinkle of freshly grated lemon zest (optional).

GREEK LEMON CHICKEN SOUP

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.

LEMON CHICKEN SOUP (AVGOLEMONO)

Steps:

• Cook the chicken: Place the chicken, onion, garlic, celery, carrot, cinnamon, turmeric, bay leaves, stock, and 2 cups (480 ml) hot water in a large saucepan. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes, until the chicken is cooked.
• Remove and cool chicken, then shred and cook rice: Spoon out the bay leaves and chicken and set aside on a plate to cool. Add the rice to the soup with remaining 2 cups (480ml) hot water. Cover and cook for 10 minutes. Meanwhile, use your hands to shred the chicken meat from the bones into very small pieces.
• Cook kale and return chicken to pot: After the rice has cooked, add the kale and return the chicken to the pot. Simmer for 5 minutes, then take off the heat.
• Whisk eggs: In a separate medium sized bowl, whisk together the eggs, lemon zest, and lemon juice until the mixture is foamy with no streaks remaining.
• Temper the eggs: Pour 2 ladles of broth from the saucepan into a cup. Then grab a whisk and slowly add this broth to the bowl of lemony eggs, a couple of tablespoons at a time, whisking constantly. Don't pour in too much hot broth too quickly, or you'll end up with scrambled eggs. Increase to a steady stream once you are halfway through, still whisking, until you've incorporated all of it. Slowly drizzle the mixture back into the saucepan, whisking the soup constantly as you do so and incorporating it slowly.
• Thicken soup: Return the pot to low heat, add the dill, and cook for 5 minutes to allow the soup to thicken. Don't let it come up to more than a gentle simmer and, if it starts to look a bit too thick, simply loosen it with a bit of hot water.
• Finish soup and serve: Finally, taste and adjust the seasoning, adding a bit more lemon juice, herbs, salt, or black pepper to taste. Serve in warmed bowls with a drizzle of extra-virgin olive oil.