Greek Lemon Chicken Soup Recipe

I think this is a great soup! I as usual changed a few things. First I do not precook the rice, I added olive oil to pan, and cooked the chopped onion, carrots,celery and rice for about 10 min. Than I added the broth, lemon juice, 1/2 cup white wine, and 1 can of "Creamed Chicken soup" instead of the butter and flour. I used only FOUR egg yolks. I also did not add more chicken. Prepared this way my boys really liked it - a good thickness, but not too thick. Really GOOD!!!

This is an excellent recipe! We have had Avegolemono (it's Greek name)many, many times in restaurants. Our FAVORITE makes it a little less rich (less eggs),a lot more rice and chicken, and with just-a-little thinner broth. I will adjust this recipe to our tastes next time;but this was a wonderful example of Greek Lemon Rice soup. Thank you so much,for the recipe! I suspect the reviews that said it was too salty, were using 'boullion' or a brand of soup base that was very salty. My brand soup base "Vogue" did not have a lot of salt (I bought it at an health food store). Also, I never add the rice into the large pot;but only in the INDIVIDUAL serving bowls; I mix it in JUST prior to serving. It works better for leftovers;you never wind up with puffed up rice mush this way. :)

I've rated this in the past with five stars and have been making it for over 10 years with some changes over that time. Cooked orzo instead of rice, four egg yolks instead of eight (beat with an electric mixer - really helps give it a creamy consistency), and one cube of Knorr's chicken bouillon instead of the granules. I also found adding the flour/margarine mixture in small increments, then whisking after each addition, reduces the mixture from separating.

i reduced the servings to 6. i cooked the celery, onion and carrot (after shredding them finely in food processor) in 3 c. reduced salt chicken broth. i added 1 heaping T. chicken base. simmered for the 20 mins. i put the veggies in food processor along with about 1 c. of the cooked broth. i made up a roux of 2 T melted butter with 2 T flour and added that to the broth left in the pot. mixed with whisk. i mixed the 3 yolks with about 4 T lemon juice. i added a bit of the hot, thickened broth to temper the yolks. as another reviewer suggested, i slowly added the yolk/lemon mixture to the veggies and broth in the food processor and processed. turns a lovely colour and frothy. then that went back into the pot. i added the chopped chicken, 1/4 c. rice and the zest of 1 lemon. excellent!

Darnit, second time I've done this to an otherwise perfectly good batch. It must be noted that you pour the yolk VERY slowly into the soup, otherwise you get an egg drop soup consistency. This should be emphasized.

Love this soup! Tastes just like what I get at my favorite Greek restaurant. Followed tips from other reviews. Used low sodium chicken broth, only 2 tablespoons of chicken soup base, and added 2 teaspoons Greek seasoning to first simmer. Blended yolks in food processor until light yellow, then SLOWLY added 1/2 cup hot broth into food processor while running and kept blending until frothy. Added the mixture slowly back to the rest of the broth. Delicious!

This was my first time making this soup and it came out great if II do say so myself :) Since I am cooking for one, I halved this recipe with no problem. I also followed suggestions from others and: - Used rotisserie chicken cut up - Used cooked brown rice - Sautéed the veggies before adding to broth (sans celery since I didn't have any on hand) - Used "Better than Bouillon" Low Sodium Chicken base to make the broth - Squeezed a whole lemon and added extra chicken (because I wanted it meatier and more lemony) - Used 2T of butter and flour for the roux - Used 2 egg yolks The favor and consistency were spot on - would def make this again!

We loved the soup! I did make a couple changes based on other reviewers and my own ideas. I used chicken pieces for the broth to get more of a bone broth. I cut the egg amount in half and sautéed the veggies and then added the butter and flour directly into the veggies. I used brown rice instead of white. Excellent results!

My Greek husband loved this. So did I. I used cornstarch instead of flour to thicken it and added uncooked wild rice since I made it in my InstantPot but other than that, I stuck to the recipe as written. I will definitely keep this soup recipe in my rotation. The key is to really froth the eggs before adding. I was surprised how creamy it was after adding the eggs. I made a half batch and added 2 Meyers lemons (we grow our own). It made it plenty lemony. I can’t wait to make another batch!

The family loved it. I bought a rotisserie chicken and cooked in pot, to flavor soup. Took out skin and bones, chopped up chicken and added to soup. Did not use chix base, due to sodium. Added oregano as a greek spice. Cooked rice separate, to keep from getting mushy. Placed rice in a bowl and ladled soup on top.

This soup is great! I did have to make a few changes, however, and it turned out perfectly. I can't wait to make this all the time. It's so easy! First, I doubled the recipe. We are big soup eaters in our house, so I'm definitely glad I did that. Second, I didn't have celery in the house, so I added a little more carrots and onions and used celery salt to season it, along with some oregano, salt and pepper. Third, I cooked the vegetables in a stick of butter until translucent, and then added the flour, creating a roux. Then I added homemade chicken stock, so there was no need for the chicken base. Lastly, I added 6 egg yolks, and this was perfectly fine for me. 8 in the original recipe seems really excessive. I also followed the advice of one other cook, and cooked the rice separately in chicken stock and added it to the bowl with some grilled chicken right before serving. WOW. So good.

I added extra chicken and rice. We loved it!!!

So easy, I barely had to think.

Great flavor. The egg flavor seemed a bit strong so I made with 5 eggs the second time and thought it was much better. I also double the veggies and substitute orzo for rice.

This recipe was definitely a keeper! My family loved it! The few changes I made to make it a little more hardy, I doubled the chicken to 2 cups and the rice , 2 cups. My carrots, ( we love carrots) I cut into small chunks instead of using matchstick carrots.

My family wouldn't eat it. It may have been my fault. I tried to take a short cut and used canned chicken. Also, didn't include the butter and flour. A Greek friend of mine said I was correct in not using the flour.

So very good! Halved the chicken base - the only change.

Probably the best soup I've made. Flavor was spectacular. Added more chicken and rice than called for and I think it added great value.

I am confused on the chicken broth and chicken soup base. I use Orrington's for chicken broth, and never heard of chicken soup base. it does not sound correct to add 6 tbps. of base unless you mean to add water to it. ???? Do I need soup base?

Great!