Greek Lemon Chicken Soup

10 Nov

Print the recipe card!  greek lemon chicken soup

This is the food storage version of one of my all-time favorite soups.  In fact, there was a time (before kids) when I used to work near a Greek restaurant and have this soup for lunch 2-3 times a week.  Naturally, it found it’s way into my food storage plan.

This variation (changed up from this fresh recipe) includes all the same ingredients of an original Avegolemono (it’s Greek name) but rather than a wet roux, a powdered “instant” roux is mixed and sprinkled over top of the soup while stirring.   It’s so easy to make and is prepared even faster when stored as a pantry meal.  This soup gets requested by my kids for their lunch thermos’… proof it’s well-liked at our house!

serves 6-8



1 (12.5 oz.) can chicken, undrained

1 (49 oz.) + 1 (14.5 oz.) can chicken broth

1/2 cup lemon juice

1 1/2 cup water

Vegetable Mix

1/2 cup freeze dried (or dehydrated) carrots

1/2 cup freeze dried (or dehydrated) celery

1/3 cup freeze dried (or dehydrated) onion

1/4 tsp. ground white pepper

“Instant” Roux Mix

1 1/2 TBS chicken bouillon

1/4 cup powdered butter

1/4 cup flour

6 TBS whole egg powder

Rice (to add to individual bowls upon serving)

1 1/2 cup rice

3 cups water



In a large pot, heat the chicken broth, 1 1/2 cup water, lemon juice, vegetable mix and chicken.  Meanwhile, begin cooking the rice  separately in a small pot.  Sift all of the instant roux ingredients well.  Once the broth mixture is brought to a boil, turn down the heat to simmer and sprinkle the powdered roux (in small amounts) over the soup, whisking continually.  Simmer for 10 minutes, allowing to thicken.  Serve each individual bowl by portioning out 1/2 cup of cooked rice and pouring the soup over top.


Using a fork, break the chicken into shreds before adding to the soup.

Combine the broth, veggie mix, chicken and lemon juice in a large pot and heat to boiling.  Begin cooking rice in a small pot separately.

Next, using a fine mesh wire colander, sift (very well) the instant roux mix.  Once the broth has come to a boil, turn down the heat to simmer and sprinkle the powdered mix *lightly* over top of the soup (continually whisking) until all of the roux has been added.

Simmer the soup for 10 minutes, allowing to thicken.  Serve over top of rice and enjoy!


Creamy and hearty.  Whether made with fresh or stored ingredients, we love this soup!



  • It really makes a difference to keep the rice separate until serving, ensuring that you won’t end up with mushy rice in your soup.

4 Responses to “Greek Lemon Chicken Soup”

  1. Candy Allred November 11, 2014 at 12:26 pm #

    I’m really digging all theses soups especially during the colder months! I also love the hamburger soup that I made last week. These recipes help me rotate my storage. I love the rice from it seriously the best!!

    Thanks so much would you mind blogging about what type of food you have in your storage!!

    • Megan November 16, 2014 at 5:04 pm #

      Great! Yes, I’ve blogged specifically about the foods I use and have in my own storage here in this post.


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