Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
Thickener
- ¼ cup margarine
- ¼ cup all-purpose flour
Egg-Lemon Mixture
- 8 egg yolks
Hearty Add-ins
- 1 cup cooked white rice
- 1 cup diced cooked chicken
Garnish
- 16 lemon slices
Instructions
- Prepare the Base: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
- Thicken the Soup: In a small bowl, mix margarine and flour together until smooth. Gradually stir this mixture into the simmering soup, making sure to blend completely. Continue cooking, stirring frequently, for 8–10 minutes until the soup is slightly thickened.
- Temper the Egg Yolks: In a separate bowl, beat the egg yolks until they’re pale and creamy. Slowly add a ladleful of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the tempered egg mixture back into the soup pot, stirring continuously, and gently cook until heated through. Be careful not to boil the soup after adding the eggs, to keep the sauce silky.
- Finish the Soup: Add the cooked rice and diced chicken to the pot. Stir well and cook for a few more minutes, just until everything is heated through and well combined.
- Serve: Ladle the hot soup into individual bowls and garnish each serving with a slice of lemon. Serve immediately and enjoy the bright, Mediterranean flavors!
Notes
- Use rotisserie chicken for even faster prep.
- For a richer flavor, substitute butter for margarine.
- Couscous or orzo can be swapped for rice if preferred.
- Do not let the soup boil after adding eggs, or it may curdle.
- Soup stores well in the fridge for up to 3 days; reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 260
- Sugar: 3g
- Sodium: 1270mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 215mg
