Avegolemono (Greek Lemon Chicken Soup) Recipe

Name: Avegolemono (Greek Lemon Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups chicken broth; 1 tablespoon chicken bouillon powder (I use 1 small package); 1/2 teaspoon garlic powder; 1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only); 1 small onion, finely chopped; 1 stalk celery, finely diced; 1 teaspoon fresh ground black pepper; 1/4 cup butter (very soft); 1/4 cup flour; 7 egg yolks; salt (to taste); 2 -3 cups cooked cubed chicken; cooked white rice; lemon slice

Servings: persons

8 cups chicken broth
1 tablespoon chicken bouillon powder (I use 1 small package)
1/2 teaspoon garlic powder
1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only)
1 small onion, finely chopped
1 stalk celery, finely diced
1 teaspoon fresh ground black pepper
1/4 cup butter (very soft)
1/4 cup flour
7 egg yolks
salt (to taste)
2 -3 cups cooked cubed chicken
cooked white rice
lemon slice

1
In a large pot combine the chicken broth, lemon juice, bouillon powder, garlic powder, chopped onion, celery and black pepper; bring to a boil.
2
Reduce heat to low and simmer 30 minutes, stirring occasionally.
3
In a bowl whisk the very soft butter with flour until smooth.
4
While the soup is simmering gradually add to the broth stirring/whisking constantly; then simmer for about 10 minutes.
5
Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.
6
Gradually add a little of the hot soup into the egg yolks whisking/stirring constantly.
7
Return the egg mixture back into the pot and heat through, stirring constantly.
8
Season with salt to taste.
9
Add in the cooked rice and chicken then heat through.
10
Ladle into bowls and top each bowl with 1 or 2 lemon slices.

1277

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 cups chicken broth, 1 tablespoon chicken bouillon powder (I use 1 small package), 1/2 teaspoon garlic powder, 1/3 cup fresh lemon juice (for a strong lemon flavor increase to 1/2 cup lemon juice, use fresh only), and more.

Yes, Avegolemono (Greek Lemon Chicken Soup) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Avegolemono (Greek Lemon Chicken Soup)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions