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greek lemon chicken soup

Greek Lemon Chicken Soup - Eggless Avgolemono

5 from 15 votes
An eggless take on traditional Avgolemono soup, Greek Lemon Chicken Soup is chicken soup with a twist: bright bursts of citrus, fresh dill, and sharp feta cheese!
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Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 1 onion chopped
  • 2 carrots sliced
  • 2 stalks of celery sliced
  • 6 tbsp butter divided
  • 2 tbsp dill
  • salt to taste
  • pepper to taste
  • 5 tbsp flour
  • 4 cups chicken broth
  • 1 lemon juiced and zested
  • 2 cups chicken shredded
  • 1 cup cooked rice
  • feta cheese to garnish

Method
 

  1. Heat a soup pot over medium heat. Saute onions, carrots, and celery in 1 tbsp butter. Stir in dill and cook until the vegetables are cooked through, about 15-20 minutes. Sprinkle with salt and pepper.
  2. In a separate pan, melt 5 tbsp butter and whisk in flour. Cook until golden and a paste forms. Pour in chicken broth and stir thoroughly.
  3. Carefully add thickened broth to the vegetable mixture in the soup pot over medium-high heat. Mix in lemon juice, lemon zest, chicken, and rice and simmer until heated through, at least 10 minutes.
  4. Garnish with feta cheese and top with fresh dill and lemon slices if desired.