The University of Kansas Libraries
KU Libraries Diversity Committee's Recipe of the Week Archive
It's unbearably cold outside this time of year so why don't you warm up with some delicious Greek Lemon Chicken Soup! A personal favorite of mine down at Mad Greek, this soup is warm and tangy and can easily be made vegetarian or vegan with a few substitutions!
Stay warm and full!
The Diversity Committee
Greek Lemon Chicken Soup
This soup is perfect as an introduction to a full Greek
meal, or a hearty bowlful for a meal in itself. Serve with
fresh pita triangles, and you'll be sure to please your
guests!! Prep Time: approx. 25 Minutes. Cook Time: approx. 40
Minutes. Ready in: approx. 1 Hour 5 Minutes. Makes 16 servings.
Printed from Allrecipes, Submitted by Shelley Ross
8 cups chicken broth
1/2 cup fresh lemon juice
1/2 cup shredded carrots
1/2 cup chopped onion
1/2 cup chopped celery
6 tablespoons chicken soup base
1/4 teaspoon ground white pepper
1/4 cup margarine
1/4 cup all-purpose flour
1 cup cooked white rice
1 cup diced, cooked chicken meat
16 slices lemon
8 egg yolks
1 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.
2 Blend the butter and the flour together. Then gradually
add it to the soup mixture. Simmer for 10 minutes more,
3 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.
Servings Per Recipe: 16
Calories: 127 Total Fat: 7g Cholesterol: 114mg Sodium: 1235mg Total Carbohydrates: 8.9g Dietary Fiber: 1.1g Protein: 7.9g