In France, this potato and cheese dish is known as tartiflette. It consists of potatoes mixed with bacon, onions, and fried onions before being covered in excellent French cheese and baked till golden. A side of green salad is all that is required.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 16 |
Ingredients
- 8 cups chicken broth
- ½ cup fresh lemon juice
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- 6 tablespoons chicken soup base
- ¼ teaspoon ground white pepper
- ¼ cup margarine
- ¼ cup all-purpose flour
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced, cooked chicken meat
- 16 slices lemon
Instructions
- Combine chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper in a large pot. Bring to a boil over high heat, then reduce heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
- Blend margarine and flour in a small bowl; gradually stir into soup mixture. Simmer, stirring frequently, for 8 to 10 minutes.
- Meanwhile, beat egg yolks in a bowl until light in color. Gradually whisk in some hot soup, using a ladle to pour in a thin stream while whisking the egg yolks vigorously. Add egg mixture to the pot in same manner, and heat through.
- Add rice and chicken; cook until warmed through. Ladle hot soup into bowls and garnish with lemon slices.
- If the chicken broth you are using is already well seasoned, you may not need to add additional chicken base. We recommend tasting the soup after step 1 and adding chicken base to taste, if needed.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 2 g |
| Sodium | 1237 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’m really not a soup person, but this was excellent soup.
I’ve rated this in the past with five stars and have been making it for over 10 years with some changes over that time. Cooked orzo instead of rice, four egg yolks instead of eight (beat with an electric mixer – really helps give it a creamy consistency), and one cube of Knorr’s chicken bouillon instead of the granules. I also found adding the flour/margarine mixture in small increments, then whisking after each addition, reduces the mixture from separating.
Delicious! Added a cup more of chicken and used orzo instead of rice. Everyone loved it!
More of a question why do I need Chicken Broth and Soup Base? 6 tablespoons of Soup base seems like a lot given all the salt it contains.
I’ve been making this for at least 15 years and I’m pretty sire this is the exact recipe I started with. It makes children and adults happy! Haha! And if you’re getting it too salt, adjust your broth and stock! I always use low sodium broth so I don’t have this problem.
Better than the local Greek restaurant!! I will be making this soup regularly!!
The Best! I used Meyer Lemons and it was to die for!
Loved this soup.
This recipe was yummy and easy to follow, thank you.
Absolutely perfect! I followed the recipe to a tee and it couldn’t be any better!
This recipe has WAY too much salt in it! I had never used chicken soup base before, but I thought I would follow this recipe fully. I think that perhaps 2 tablespoons of that soup base would possibly be too much. It was hard to swallow with the extreme salinity! I tried to doctor it up with adding more water, carrots and rice….still not too much of a comfort. Mb Kaak Jackson, MI
Very good soup. Took me longer to prep than what is stated. I took off a star because there is no way the vegetables will soften in 10 mins. I cooked them for 15 and they were still hard and yes I diced them small. Other than that it’s very good.
I love, love, love this soup! Just a few ingredients and so easy to make. And yummy to boot!!
I changed the recipe some based on other reviews, So I only gave it 4 stars based on that. It’s a great recipe if you cut down the eggs the eggs to 4 yolks and I made a flour slurry versus a flour rue.
Traditional Avgolemono soup doesn’t put celery, carrots, and onion with soup. You can use it when boiling chicken, however, after chicken drained, you discard vegetables. This soup was way too watery and salty. You want to use 3 more eggs to “thicken” it up. I should know, I’m Greek and cook Greek dishes all the time. Also, I add more lemon.
I added fresh parsley, dried oregano, cayenne pepper and black pepper instead of white and this soup was to die for! Thanks for the recipe.
So good! I’ll be making this again for sure!
This comes out very velvety and lemony. Careful on the amount of lemon juice if you don’t want it to taste strong. I love the lemon flavor but you can add more at any point to get it to your desire taste.
Excellent flavor and texture. Whole family loved it. Definitely a keeper! Thanks
This is a staple in my house, my family loved it. I make a double batch because everyone fights for the leftovers!
I’ve tried a couple of recipes for this soup and this one definitely tops the list. Made a couple of changes like others. Used only 6 egg yolks, added some oregano for flavour and left out the celery (although may add it next time). When serving I put the rice in the bowl then added the soup. Will definitely be making this again.