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!
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.
