Let me introduce you to a true comfort classic: Greek Lemon Chicken Soup. This bright, silky dish combines rich chicken broth, tangy lemon, and just the right touch of herbs for a bowl that’s as nourishing as it is uplifting. Whether you’re looking for something cozy on a chilly evening or craving that sunny Mediterranean zing, this soup’s delicate texture and fresh flavor will wrap you up like the warmest hug. Best of all, it comes together quickly with a handful of pantry staples, making Greek Lemon Chicken Soup a must-try whenever you need a little extra comfort.
Ingredients You’ll Need
There’s something magical about how just a few fresh, simple ingredients can transform into such a vibrant bowl. Each item brings its own personality—color, richness, zest, or a touch of creaminess. Here’s what you’ll need for Greek Lemon Chicken Soup and why every piece matters.
- Olive oil: The flavorful foundation for your veggies, adding heart-healthy richness and a hint of Mediterranean flair.
- Yellow onion (diced): Adds gentle sweetness and aromatic depth to the broth.
- Carrots (sliced): Bright color and subtle natural sweetness boost both eye appeal and flavor.
- Garlic (minced): For that irresistible savory undertone that brings every ingredient together.
- Low-sodium chicken broth: The backbone of the soup—choose a good-quality broth for maximum richness and flavor.
- Cooked shredded chicken: Opt for rotisserie or poached chicken to keep things tender, juicy, and easy.
- Orzo pasta (or rice): Orzo lends a gentle chew, but you can swap in rice for a gluten-free twist or extra creaminess.
- Large eggs: Whisked in for that signature avgolemono silkiness that makes each spoonful impossibly smooth.
- Fresh lemon juice: The real star—bright, tangy, and essential to waking up the whole pot.
- Salt: Just the right pinch brings every flavor into perfect harmony.
- Black pepper: Adds gentle heat and rounds out the savory notes.
- Fresh dill or parsley (optional): A handful at the end for fresh fragrance and a pop of gorgeous green.
How to Make Greek Lemon Chicken Soup
Step 1: Sauté the Base
Set a large pot over medium heat and pour in the olive oil. Once shimmering, add your diced onion and sliced carrots. Sauté for about 5 to 6 minutes, stirring now and then, until the vegetables are soft and the onions look translucent. This first step creates a sweet and savory base that you’ll taste in every spoonful.
Step 2: Add Garlic and Build the Broth
Stir in your minced garlic. Let it cook for just a minute—until it smells mouthwatering and fragrant. Then, pour in the chicken broth. Increase the heat and bring everything to a gentle boil, letting the flavors mingle.
Step 3: Orzo Time
Once the broth is bubbling, add your orzo (or rice, if you prefer). Lower the heat a touch and let it simmer for roughly 8 to 10 minutes, or until the orzo is tender but not mushy. This simple pasta gives Greek Lemon Chicken Soup its signature body and little bursts of texture in every bite.
Step 4: Stir in the Chicken
Add the shredded chicken to your pot and reduce the heat to low. This keeps the chicken warm and juicy, letting it soak up all that fragrant broth while you prep the lemon-egg magic that sets this soup apart.
Step 5: Whisk the Egg-Lemon Mixture
In a mixing bowl, whisk the eggs until they’re nice and frothy. Gradually whisk in your fresh lemon juice. The mixture should look light and creamy—this is what will give the soup its velvety finish.
Step 6: Temper and Finish
To avoid curdled eggs, you’ll “temper” the egg-lemon mixture by slowly adding about half a cup of hot broth from the pot while whisking non-stop. Then, gently pour the egg-lemon mixture back into your soup, stirring constantly. This keeps it smooth and silky. Warm the soup over low heat for 2 to 3 minutes—don’t let it boil! Finally, season with salt, pepper, and a sprinkle of herbs if you like.
How to Serve Greek Lemon Chicken Soup
Garnishes
A sprinkle of fresh dill or parsley right before serving brightens up every bowl. Add even more personality with a little lemon zest on top or a drizzle of extra virgin olive oil for that classic Greek Lemon Chicken Soup finish. Cracked black pepper adds just the right tingle.
Side Dishes
Pair your Greek Lemon Chicken Soup with a rustic hunk of warm crusty bread or toasted pita—the perfect vehicle for soaking up every drop. A crisp side salad with cucumbers, tomatoes, and feta makes a refreshing counterpoint to the soup’s silky richness.
Creative Ways to Present
Serve in wide shallow bowls to showcase the golden broth and bright veggies. Sprinkle extra herbs in a pretty swirl or offer little bowls of garnishes at the table for everyone to customize. For a family-style touch, ladle from a big tureen and let everyone help themselves—Greek hospitality at its best!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Greek Lemon Chicken Soup to cool completely before transferring to airtight containers. It’ll keep happily in the fridge for up to three days, maintaining its fresh flavor and creamy texture. Store the herbs separately if you want to keep them perky and green.
Freezing
You can freeze Greek Lemon Chicken Soup, but keep in mind that the egg-lemon mixture can sometimes separate or become grainy after thawing. For best results, freeze before adding the eggs and lemon, then whisk up a fresh batch of egg-lemon to stir in after reheating.
Reheating
Warm your soup gently on the stovetop over low heat, stirring often to keep that luscious, creamy consistency. Avoid boiling, which can curdle the eggs and take away from the soup’s silky magic. If it thickens up a bit in the fridge, just splash in a little extra broth when reheating.
FAQs
How do I keep the eggs from curdling in Greek Lemon Chicken Soup?
The key is to temper the eggs—slowly whisk in hot broth before adding the egg-lemon mixture to the pot. Don’t rush, and never let the soup hit a rolling boil after the eggs go in. That’s the secret to a dreamy, velvety finish.
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a lifesaver here—it’s tender, flavorful, and gives you a shortcut to getting Greek Lemon Chicken Soup on the table fast. Just make sure to shred the chicken into bite-sized pieces.
Is there a gluten-free option?
Yes! Simply swap the orzo for cooked rice (arborio works especially well) to make the soup gluten-free while keeping that satisfying, creamy texture. Greek Lemon Chicken Soup is wonderfully flexible for different dietary needs.
What can I substitute for fresh dill?
If you can’t get fresh dill, parsley or even a pinch of dried oregano will add bright, herbal notes. Or mix and match! Don’t be afraid to make the Greek Lemon Chicken Soup your own with whatever fresh herbs you love.
Can I double this recipe for a crowd?
Definitely! This is a fantastic option for feeding a family or gathering. Simply double all the ingredients and use your largest pot. The only thing that doesn’t multiply is the time it takes everyone to ask for seconds.
Final Thoughts
If you need a bowl of pure comfort that’s easy, nourishing, and full of sunshiny flavor, Greek Lemon Chicken Soup is the answer. The magic of lemon and eggs creates a creamy texture that’s hard to beat, and every spoonful brings you just a little taste of the Mediterranean. Give it a try—you’ll wonder how you ever lived without it!
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Greek Lemon Chicken Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the comforting flavors of Greece with this delicious Greek Lemon Chicken Soup, also known as Avgolemono. This soup features a velvety broth infused with lemon, tender chicken, and orzo pasta, creating a satisfying and flavorful dish perfect for any time of year.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, sliced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup cooked shredded chicken (rotisserie or poached)
- 1/2 cup orzo pasta (or rice)
Egg-Lemon Mixture:
- 3 large eggs
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh dill or parsley, chopped (optional)
Instructions
- Saute Vegetables: Heat olive oil in a large pot. Add onion and carrots, sauté until softened. Stir in garlic.
- Add Broth and Orzo: Pour in chicken broth, bring to a boil. Add orzo, simmer until tender. Stir in cooked chicken.
- Prepare Egg-Lemon Mixture: Whisk eggs, lemon juice, salt, and pepper. Slowly temper with hot broth. Pour into soup while stirring.
- Finish Soup: Heat gently, do not boil. Season with herbs. Serve hot.
Notes
- This soup is traditionally made with rice instead of orzo for a different texture.
- Adjust the amount of lemon juice to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 260
- Sugar: 3g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 110mg
