Avegolemono Greek Lemon Chicken Soup

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If you prefer a stronger lemon flavor then increase the juice to 1/2 cup that will give you an extreme lemon flavor, use fresh lemon juice only --- you may use as much cooked rice and chicken as desired, if you have ever had this soup in a greek restaurant or in greece and enjoyed it, then you will *love* this! --- homemade chicken broth is always better to use but canned will do fine for this recipe --- see my recipe#118258

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Steps

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In a large pot combine the chicken broth , lemon juice , bouillon powder , garlic powder , chopped onion , celery and black pepper.

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Bring to a boil.

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Reduce heat to low and simmer 30 minutes , stirring occasionally.

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In a bowl whisk the very soft butter with flour until smooth.

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While the soup is simmering gradually add to the broth stirring / whisking constantly.

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Then simmer for about 10 minutes.

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Meanwhile in a heat-proof bowl beat or whisk the egg yolks until pale in colour.

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Gradually add a little of the hot soup into the egg yolks whisking / stirring constantly.

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Return the egg mixture back into the pot and heat through , stirring constantly.

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Season with salt to taste.

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Add in the cooked rice and chicken then heat through.

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Ladle into bowls and top each bowl with 1 or 2 lemon slices.

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Ingredients

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chicken broth, chicken bouillon powder, garlic powder, fresh lemon juice, onion, celery, fresh ground black pepper, butter, flour, egg yolks, salt, chicken, cooked white rice, lemon slice