Creamy Greek Lemon Soup Recipes

GREEK LEMON CHICKEN SOUP RECIPE (KOTOSOUPA AVGOLEMONO)

Steps:

• To prepare this traditional Greek lemon chicken soup, place your chicken in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
• When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
• Proceed to pre soak your rice. While the chicken is cooking, rinse your rice and add it in a bowl and cover it with some water. Let it stand for 30 minutes. Using a fine colander, drain the water and set aside.
• Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
• While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
• To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
• To assemble and serve your chicken soup, ladle the soup into your bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!

CREAMY GREEK LEMON SOUP RECIPE WITH RICE & CHICKEN

Steps:

• In Dutch Oven add olive oil and diced onion. Saute the onions over med/high heat 5-6 min until Onions are translucent. Add minced garlic and saute' until fragrant.
• Add Chicken Broth, Bay Leaf, lemon pepper, Salt, Pepper, and chicken. Bring to boil over med/high heat for 2 minutes. Reduce heat to low and simmer for 20 min.
• Remove chicken tenders and shred using a fork. Add Chicken back to the dutch oven.
• Add your un-cooked rice to the soup mixture. Cover and cook for 20 minutes. Remove the Bay Leafs.
• In a small bowl add your eggs and lemon juice. Whisk to combine.
• Carefully add in 1 ladle of the broth to the egg mixture, whisk to combine.
• Add egg mixture to the soup mixture. Stir to combine. Add in minced dill. Stir to combine. Garnish with Lemon Slices.

CREAMY GREEK LEMON SOUP

Steps:

• In a large saucepan or dutch oven add water and chicken. Bring to a boil and as it boils with a large spoon skim the top scum and grease that forms on the top and discard. This makes sure you will have a clear broth.
• When the broth is clear add the chopped onion, celery, shredded carrots and Tones chicken base or bouillon cubes. Bring back to a boil then lower hear to simmer and cook about 45-60 minutes covered or until chicken is tender. Chicken will start falling from the bone
• Remove chicken from broth and set aside to cool. Taste the broth and add 1 teaspoon of salt or salt to taste. Set aside.
• When chicken is cool enough, remove chicken from bones. Discard the bones. Measure 1/2 cup of chicken and chop into small chunks. Add the chopped chicken to the chicken broth. There will be extra chicken that can be used for a yummy chicken salad or frozen to use in another recipe.
• Bring broth with chicken back to a boil. Add the rice and stir. Cover and lower heat to simmer. Simmer for 20 minutes covered until rice is done. While the rice is cooking crack 2 eggs into a large measuring cup or bowl. Whisk until well mixed. Add 3 tablespoons fresh squeezed lemon juice to the egg and whisk together. Set aside until rice and broth mixture is cooked.
• When the broth with rice has finished cooking gradually pour the egg and lemon mixture slowly into the soup in a steady stream whisking the entire time. (Don't add all at once or the eggs will scramble). Once all the egg mixture has been added the soup should be thick and creamy. Serve in bowl and sprinkle a little dried dill over each bowl if desired. Salt and Pepper if needed. Enjoy!

MY BIG FAT GREEK LEMON SOUP (MADE EASY)

Steps:

• ONE: In a wide 2-3 quart saucepan, add 3 cups chicken stock (reserving the remaining 2 cups chicken stock, chilled), 1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup), 2 teaspoons granulated sugar, and 1/8 teaspoon finely grated fresh lemon zest. Stir. Add 1/4 cup uncooked orzo pasta. Bring mixture to a rolling boil, then reduce heat to medium. Cover and simmer for 15 minutes. Remove from heat. Stir in 1 cup of the cold chicken stock, reserving the final 1 cup for the following step.
• TWO: In a medium mixing bowl, add the remaining 1 cup cold chicken stock. Gradually whisk in 4 tablespoons flour until lump-free (or 5 tablespoons flour for a thicker soup). Whisk 2 eggs into the flour mixture until smooth. Pour mixture all at once into saucepan mixture while whisking vigorously. Return to low heat (do not raise the numeric rangetop setting higher than a 2 1/2 setting beyond this point, to prevent the eggs from curdling).
• THREE: If desired, add 1 1/2 - 2 cups diced boneless skinless rotisserie-cooked chicken. Heat over low to medium-low heat, stirring often with a wooden spoon, until completely thickened and heated through (about 10 minutes). Garnish with minced fresh parsley if desired. Serve and enjoy.

GREEK LEMON SOUP

Steps:

• Pour the broth into a pot and bring it gradually to a full boil.
• Pour in the rice, reduce to a simmer,and cover.
• Cook for about 25 minutes, or until rice is just tender.
• Do not overcook.
• Meanwhile whisk the egg yolks and lemon juice together in a small bowl until well combined.
• When rice is done, remove soup from the heat and ladle 2 cups of hot broth into the egg and lemon mixture.
• Whisk this mixture back into the remaining soup.
• Return the soup to medium heat and cook, stirring constantly, until soup is just steaming.
• Do not let it reach a boil.
• Season to taste and serve immediately, or remove from heat, cool to room temperature, cover and refrigerate.
• Correct seasoning just before serving.
• Garnish hot or cold with lemon slices and chopped parsley.

GREEK LEMON CHICKEN SOUP

Steps:

• 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.
• Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
• 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.