Chicken Lemon Rice Soup (Avgolemono) Recipe

Name: Chicken Lemon Rice Soup (Avgolemono)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Chicken Broth; 1/2 cups Freshly Squeezed Lemon Juice; 4 Tablespoons Chicken Base Granules; 1/2 teaspoons Ground White Pepper; 1/2 cups Butter, Divided; 1/2 cups Finely Chopped Yellow Onion; 1/2 cups All-purpose Flour; 6 whole Egg Yolks; 1/2 cups Whole Milk Or Heavy Cream; 1-1/2 cup Cooked White Rice; 1 cup Finely Diced Chicken Meat; 6 slices Lemon

Servings: persons

8 cups Chicken Broth
1/2 cups Freshly Squeezed Lemon Juice
4 Tablespoons Chicken Base Granules
1/2 teaspoons Ground White Pepper
1/2 cups Butter, Divided
1/2 cups Finely Chopped Yellow Onion
1/2 cups All-purpose Flour
6 whole Egg Yolks
1/2 cups Whole Milk Or Heavy Cream
1-1/2 cup Cooked White Rice
1 cup Finely Diced Chicken Meat
6 slices Lemon

1
["(For those who want it more ""from scratch,"" simply take two chicken breasts on the bone and boil for about 90 minutes in 8 cups of water to make a homemade stock, instead of store-bought broth. Just be sure to skim off the fat, and remove skin before piecing up the chicken for the remainder of the soup.)", "1. In a large pot, combine the chicken broth, lemon juice, soup base and pepper. Bring to a boil on high, then simmer for 20 minutes.", "2. In a separate frying pan, melt 1/4 of the butter and saute the onions until translucent. Empty into the stockpot. Then add the rest of the butter to the hot frying pan that you just cooked the onions in. Stir in flour to make a roux, keeping over medium heat (and stirring frequently) for about 10-15 minutes. Gradually add the roux to the soup mixture in the stock pot. Simmer for 10 minutes more.", "3. Meanwhile, beat the egg yolks until light in color. Then beat in cream/milk. Gradually add some of the hot soup to the egg yolks, stirring constantly (about a cup or so). Return the egg/milk mixture to the soup pot and heat through. Lastly, add the cooked rice and chicken and simmer for another ten minutes. Garnish with lemon slices, and add salt/pepper to taste."]

1615

kcal

Calories

Fat

Carbs

197

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 cups Chicken Broth, 1/2 cups Freshly Squeezed Lemon Juice, 4 Tablespoons Chicken Base Granules, 1/2 teaspoons Ground White Pepper, and more.

Yes, Chicken Lemon Rice Soup (Avgolemono) 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.

Chicken Lemon Rice Soup (Avgolemono)

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