LET'S MAKE...

Greek Lemon Chicken Soup

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What you need:

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In a stockpot, heat olive oil over medium-high heat, then add carrots, celery stalks, and onions. Season the veggies with salt and black pepper, then cook for about 3 minutes.

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Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper.

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Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked.

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Now add your shredded chicken (I used rotisserie chicken because it simply makes the best chicken soup).

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In a saucepan, melt butter, then add flour. Whisk until you get a smooth consistency.

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Add about 4 cups of the broth mixture. Stir constantly until the mixture begins to thicken.

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Slowly beat the lemon juice and the thickened broth into the soup.

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In a small bowl, beat the eggs until they are foamy, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Cooking Tips

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LET'S MAKE...

Greek Lemon Chicken Soup

www.comfortablefood.com

Greek Lemon Chicken Soup

This delicious Greek lemon chicken soup recipe is my interpretation of a traditional Avgolemono.

What you need:

Olive Oil

Carrots

Celery

and many more...

Chicken Broth

✓✓✓✓✓✓✓✓

Rice

Chicken Breasts

Onion

In a stockpot, heat olive oil over medium-high heat, then add carrots, celery stalks, and onions. Season the veggies with salt and black pepper, then cook for about 3 minutes.

1

Increase heat to medium-high, stir in the rice and cook for a minute or two, generously salt and pepper.

2

Stir in the chicken broth, bring to a boil, reduce heat and simmer for about 20 minutes, or cook until the rice and carrots are cooked.

3

Now add your shredded chicken (I used rotisserie chicken because it simply makes the best chicken soup).

4

In a saucepan, melt butter, then add flour. Whisk until you get a smooth consistency.

5

Add about 4 cups of the broth mixture. Stir constantly until the mixture begins to thicken.

6

Slowly beat the lemon juice and the thickened broth into the soup.

7

In a small bowl, beat the eggs until they are foamy, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Cooking Tips

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