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!

GREEK LEMON CHICKEN SOUP

Steps:

• In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
• Stir in rice, chicken, lemon juice and rind.
• Bring mixture to a boil.
• Reduce heat.
• Cover; simmer 15 to 20 minutes or until rice is tender.

TRADITIONAL GREEK MEATBALL SOUP (GIOUVARLAKIA/ YOUVARLAKIA) IN EGG-LEMON SAUCE RECIPE

Steps:

• To prepare this Greek meatball soup, start by making the meatballs (youvarlakia). Place all the meatball ingredients into a large bowl, knead the mixture squeezing the ingredients with your hand until smooth. Leave the mixture to rest in the fridge for 15 minutes. This will prevent the youvarlakia to break up when boiled. Form the meatballs (youvarlakia) and set them aside.
• Pour into a large pan 2 ½ cups of water and bring to the boil. Turn the heat down and gently add the meatballs (youvarlakia) in the water, put the lid back on and cook for 20-25 minutes. (The water should be enough to cover the meatballs, so add some more warm water if needed)
• To prepare the egg lemon sauce for the Greek meatball soup, crack the eggs into a bowl and whisk. Add the lemon juice and whisk well. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again until combined.
• Stir in the egg lemon sauce into the youvarlakia soup and cook for 2-3 minutes over medium heat, until warm but not boiling.
• Serve this extra warming Greek meatball soup, while still hot with a sprinkle of chopped parsley.
• Make sure that you do not cover any left overs until they have cooled; the sauce may curdle otherwise!!

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.

QUICK GREEK LEMON CHICKEN SOUP

Steps:

• In a large stock pot set over medium heat, whisk together the chicken stock, cream of chicken soup, lemon juice and lemon zest.
• Stir in the orzo and chicken then bring the mixture to a boil. Reduce the heat, cover the pot, and cook it until the orzo is tender and the soup is warmed through, about 8 minutes. (See Kelly's Note.) Taste and season the soup with salt and pepper.
• Serve the soup garnished with fresh dill and a sprinkle of freshly grated lemon zest (optional).

CREAMY LEMON CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender. , Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

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.

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.

GREEK CHICKEN AND RICE SOUP (AVGOLEMONO)

Steps:

• Add the butter to a large dutch oven on medium heat and cook the onions, garlic, celery, salt, and pepper for 3-4 minutes or until translucent.
• Add 5 cups of broth, chicken, carrots, oregano, basil, and rice and bring to a boil, then to low heat for 20 minutes, until rice is tender.
• Remove the chicken and shred with two forks before returning to the soup.
• Add the last cup of broth to a blender jar along with lemon juice, egg yolks, and 1/2 cup of the drained cooked rice from the soup.
• Blend until smooth, about 1 minute, then pour into the soup and stir well.

SLOW COOKER GREEK LEMON CHICKEN SOUP

Steps:

• Season the chicken with salt and pepper. Place the chicken, onion, celery, garlic, stock and water in your slow cooker. Cook about 3 hours on high, or 4-5 hours on low, adding the rice or orzo during the last hour or so of cooking time to prevent overcooking.
• When the chicken is done, remove it from the slow cooker and allow to cool slightly. Chop into chunks or shred, and place back in the slow cooker.
• Place the eggs in a medium bowl and beat lightly, then whisk in the lemon juice until combined. Place about 1 cup of hot soup broth in a measuring cup, and add a few droplets at a time to the egg-lemon mixture whisking constantly to temper the eggs. Continue adding the hot broth in a slow, steady stream while whisking constantly.
• After all the stock has been added, add the egg-lemon mixture to the soup in the slow cooker and stir to combine. Season with salt and pepper to taste, serve, and enjoy!

KETO SLOW COOKER GREEK LEMON CHICKEN SOUP RECIPE

Steps:

• If desired, add a drizzle of olive oil to a large skillet over medium-high heat. Add the onion, celery, and garlic to the slow cooker or skillet and saute for 3 minutes. Add the mixture to the slow cooker.
• Add the chicken broth and dried oregano to the slow cooker and stir well to combine. Place the chicken thighs in the slow cooker and submerge in the broth.
• Place the lid on the slow cooker and cook on high for 3 ½ hours or low for 7 hours.
• Add the cauliflower "rice" to the slow cooker and continue to cook for an additional ½ hour on high or 1 hour on low.
• After the cook time is over, turn off the slow cooker. Remove the chicken thighs from the slow cooker and use two forks to shred into bite-size pieces. Return the shredded chicken to the slow cooker.
• In a medium bowl, whisk to combine the eggs and lemon juice. While continuously whisking, slowly add 2 ladles of the hot broth to the egg mixture until completely combined.
• While continuously stirring, slowly pour the egg mixture into the slow cooker and continue to stir for about a minute until the soup is slightly thickened and creamy. Season with salt and pepper, to taste.
• Ladle the soup into bowls and garnish with fresh dill and lemon slices before serving.