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greek lemon chicken soup

Greek Lemon Chicken Soup - Eggless Avgolemono

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!
5 from 15 votes
Course Main Course
Cuisine Mediterranean

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • Garnish with feta cheese and top with fresh dill and lemon slices if desired.
Keyword chicken, lemon, soup