This Greek Lemon Chicken Soup is cozy, vibrant, and restorative—the perfect bowl for chilly evenings or anytime you crave a comforting, zesty pick-me-up. Classic avgolemono meets simple home cooking here, blending tender chicken, bright lemon, dreamy eggs, and aromatic herbs into a silken soup that always hits the spot. Whether you’re feeding your family or making ahead for easy lunches, this is a timeless Greek comfort food everyone should know how to make.
Ingredients You’ll Need
The beauty of Greek Lemon Chicken Soup is just how accessible the ingredients are, but each one brings big flavor and lends itself to that signature creamy-yet-bright finish. Gather your staples, and soon you’ll be ladling up something unforgettable.
- Olive oil: Adds a rich, fruity base and helps sauté the aromatics for depth of flavor.
- Onion: Diced finely, it melts into the soup, building sweet undertones and a classic savory backbone.
- Garlic: Just a couple of cloves bring fragrance and a gentle kick—don’t skip!
- Carrots: Sliced into coins, they add color, sweetness, and beautiful texture.
- Chicken broth: The soul of the soup; use a good-quality store-bought or homemade for the best taste.
- Cooked shredded chicken: Use rotisserie chicken or leftovers for ease—soaking up all the tangy, comforting flavors.
- Uncooked orzo or rice: Both work beautifully; orzo gives a bit more bite, while rice makes it extra comforting and gluten-free.
- Eggs: These are the magic thickener, whisked with lemon to create avgolemono’s signature creaminess—no dairy required.
- Fresh lemon juice: The star of the show; squeeze it fresh for the brightest, liveliest flavor.
- Salt and black pepper: Absolutely necessary to wake up all the other flavors; season to taste.
- Fresh dill or parsley (optional): Garnish with herbs for color and a punch of freshness right at the end.
How to Make Greek Lemon Chicken Soup
Step 1: Sauté Aromatics
Start by heating olive oil in a large soup pot over medium heat. Add the diced onion and sliced carrots, letting them soften and become sweet for about five to six minutes. Once the onions are translucent and carrots tender, toss in the minced garlic for just a minute—enough to make your kitchen smell dreamy but not long enough to brown the garlic.
Step 2: Add Broth and Simmer
Pour in your chicken broth and bring the mixture to a gentle boil. This is when all those flavors start dancing together. Add your orzo or rice, depending on your mood or dietary needs, then reduce the heat to a simmer. Let them cook for ten to twelve minutes until they’re just perfectly tender but not mushy. It’s starting to look (and smell) like Greek Lemon Chicken Soup already!
Step 3: Stir in the Chicken
Time for the shredded chicken to make its entrance! Add it to the pot and keep things simmering on low. The chicken will soak up that lemony broth and heat through, infusing the whole soup with extra heartiness and richness.
Step 4: Temper the Eggs and Lemon
This step is the magic moment of avgolemono-style soup. In a separate bowl, whisk together the eggs and fresh lemon juice until smooth and frothy. Then, slowly (seriously, go slow!) whisk in a ladleful of hot soup broth to gently warm the eggs—this keeps them from scrambling. Once tempered, pour the egg-lemon mixture back into the soup, stirring steadily for a smooth, creamy finish.
Step 5: Thicken and Season
With the egg-lemon mixture incorporated, keep the soup over low heat for another two to three minutes—do not let it boil, or the eggs might curdle. The soup will gently thicken to that iconic Greek Lemon Chicken Soup texture. Season with salt and black pepper to balance all those bright and savory notes.
Step 6: Garnish and Serve
Ladle your gorgeous soup into bowls, then shower with chopped fresh dill or parsley if you like. That last hit of green is more than just a pretty touch—it adds freshness that truly complements the lemony goodness.
How to Serve Greek Lemon Chicken Soup
Garnishes
For a beautiful finishing touch, sprinkle each bowl of Greek Lemon Chicken Soup with lots of fresh dill or parsley. A little extra lemon zest is wonderful if you adore bright flavors. For a light crunch, you might even top with a handful of croutons or toasted pita chips.
Side Dishes
This soup is hearty enough to shine as a standalone meal, but if you want to round out dinner, think a rustic Greek salad, warm pita bread, or roasted vegetables on the side. A sprinkle of feta or a little bowl of olives makes it feel like the ultimate Mediterranean feast.
Creative Ways to Present
You can serve Greek Lemon Chicken Soup in individual mugs for a cozy appetizer, or pour it into a big tureen with a garnish station on the side—let everyone doctor up their bowl with extra herbs or lemon. For kids or brunch, try serving in small cups as part of a soup trio, next to tomato and lentil versions.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), allow the Greek Lemon Chicken Soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to four days. The orzo or rice may soak up liquid as it sits, so plan to add a splash of water or broth when reheating for the best consistency.
Freezing
While some creamy soups don’t freeze well, this Greek Lemon Chicken Soup does, especially if you cook the orzo or rice just until barely tender, since it will soften further when thawed. Freeze in freezer-safe containers for up to two months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Avoid boiling, as this can cause the eggs to separate or curdle. Add chicken broth or water as needed to restore the soup to your desired consistency. A fresh squeeze of lemon and a handful of herbs revive the flavors beautifully before serving.
FAQs
Can I make Greek Lemon Chicken Soup in advance?
Absolutely! This soup is a meal-prep dream. You can make it a day or two ahead; just remember the rice or orzo may absorb some broth over time, so have extra broth handy for reheating.
What can I use instead of orzo?
Rice is a classic alternative and makes the soup naturally gluten-free. Quinoa or small pasta shapes can also work if you want to play with textures.
Is Greek Lemon Chicken Soup dairy-free?
Yes, it’s entirely dairy-free! The creamy texture comes from the eggs and lemon—a hallmark of Greek avgolemono style—so no cream or milk is necessary.
Can I make this vegetarian?
Of course! Use a hearty vegetable broth, skip the chicken, and maybe toss in cooked chickpeas or white beans for protein. The essence of avgolemono flavor still shines through.
What should I do if my soup turns out too thick?
This can happen as the rice or orzo continues to absorb broth. Simply add more chicken broth or water until you reach your desired consistency, then warm gently before serving.
Final Thoughts
If you’re craving something soothing, lemony, and packed with fresh flavor, Greek Lemon Chicken Soup deserves a spot in your weekly dinner lineup. It’s pure comfort in a bowl and so easy to make your own—don’t be surprised when it becomes your new go-to for feeding friends, family, or yourself!
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Greek Lemon Chicken Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for any time of the year. The creamy texture from the egg-lemon mixture adds richness without any dairy, making it a versatile and satisfying soup.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 6 cups chicken broth
- 1 cup cooked shredded chicken
- ½ cup uncooked orzo or rice
Egg-Lemon Mixture:
- 3 large eggs
- ¼ cup fresh lemon juice (about 2 lemons)
Seasoning:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons chopped fresh dill or parsley (optional for garnish)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil. Sauté onion and carrots until softened. Add garlic and cook for 1 minute.
- Cook Soup: Pour in chicken broth, bring to a boil. Add orzo (or rice) and simmer until tender. Stir in shredded chicken and simmer.
- Prepare Egg-Lemon Mixture: Whisk eggs and lemon juice. Slowly add hot soup broth to temper eggs. Gradually pour mixture back into pot.
- Thicken Soup: Cook over low heat for 2–3 minutes without boiling. Season with salt and pepper. Serve hot, garnished with dill or parsley.
Notes
- This traditional Greek avgolemono-style soup is creamy without using any dairy.
- For a vegetarian version, use vegetable broth and omit the chicken.
- The soup will thicken as it sits; add extra broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 ½ cups
- Calories: 230
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg
