Do you guys have a soup recipe you love so much that you make it almost every week for many years? I do! It’s called Chicken Lemon Soup and it happens to be the most loved soup in my family. I hope it becomes your favorite too.
Did you notice how I slice carrots? I think the soup looks prettier this way. Plus, it shows how much love I put into preparing the soup. Try slicing it this way too.
When you are done with all the “carrot art,” the hardest part will be behind you. Now you just need to throw the rest of the ingredients into a pot and cook a delicious soup.
You’ll notice I skin the chicken before cooking. It’s a personal preference, so feel free to leave it on. It doesn’t really matter.
I learned how to cook this soup years ago. I used to have a book with a collection of Mediterranean recipes, and I found it there, in a Greek section. Turns out Greek people like to cook this soup to help with the flu. I’m telling you, this soup is so amazing that you shouldn’t wait to get sick to cook it. Just make it today and see for yourself.
EASY GREEK CHICKEN LEMON SOUP
- 5 small chicken drum sticks (skin removed)
- 4 medium potatoes peeled and cubed
- 3/4 cup long grain white rice (I use Basmati rice)
- 2 medium carrots peeled and sliced
- 2 large celery ribs chopped
- 2 tbsp Vegeta All Purpose Seasoning and Soup Mix (see note) or chicken bouillon granules
- 1 medium lemon juiced
- 3 egg yolks
- 1/2 cup chopped fresh dill
- To a large, 5-quart pot, add chicken, potatoes, carrots, celery and rice. Fill the pot with clean water and bring to a boil. Add the seasoning and cook on medium heat for about 30 minutes, until chicken and vegetables are cooked through.
- Reduce the heat to low. With thea help of a fork, remove the chicken out offrom the soup and leave it in a cold place for 5 minutes to cool down. Meanwhile, prepare an egg yolk mixture.
- In a medium sized bowl, beat the lemon juice with egg yolks. Set aside.
- Shred the cooled chicken. Add the chicken and any accumulated juices from the chicken plate back to the pot.
- Ladle 1 cup of hot broth into the bowl with the egg yolk mixture and stir a little. Add 1 more cup of hot broth to the bowl and stir again.
- Pour the egg yolk mixture back into the pot. Stir well to blend. Taste for seasoning.
- Add the dill, stir it again, cover with a lid and let the soup rest for 10 minutes before serving.