Name: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 small yellow onion, diced; 2 cloves garlic, minced; 1 cup uncooked orzo pasta; 1/3 cup fresh lemon juice (about 2 lemons); Salt and black pepper to taste; Fresh dill and lemon zest for garnish (optional)

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If you’re in the mood for pure comfort with a vibrant, Mediterranean twist, Greek Lemon Chicken Soup is about to become your go-to recipe. This velvety, lemony bowl is everything I crave when I want something soul-soothing yet lively. The combination of tender chicken, creamy eggs, and a pop of fresh citrus makes this traditional dish feel both restorative and exciting. Whether it’s a chilly evening or a moment that simply calls for real comfort, Greek Lemon Chicken Soup always delivers with style.

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Ingredients You’ll Need

Greek Lemon Chicken Soup comes together with just a few hard-working ingredients, each playing a starring role. From the silky richness of whisked eggs and lemon to the hearty bite of orzo, the flavors and textures layer beautifully—nothing is wasted and everything counts.

Olive Oil: Adds richness and helps mellow and soften the onion at the very start.
Yellow Onion: Brings sweet savory depth as the aromatic foundation of the soup.
Garlic: Delivers gentle warmth and rounds out the base flavor beautifully.
Low-Sodium Chicken Broth: Lets you control the seasoning while ensuring the soup stays light yet flavor-packed.
Orzo Pasta: These tiny noodles soak up all the lemony goodness and make every bite satisfying.
Eggs: Whisked and carefully tempered, they create that dreamy, creamy soup texture—no cream required!
Fresh Lemon Juice: Absolutely essential; it brightens the soup and gives its signature tangy finish.
Cooked, Shredded Chicken: Using already-cooked chicken speeds things along and loads the dish with protein.
Salt and Black Pepper: Simple but powerful, these bring out all the nuanced flavors.
Fresh Dill and Lemon Zest (optional): Sprinkled on top, they add color, aroma, and a fresh hit of herbaceousness.

How to Make Greek Lemon Chicken Soup

Step 1: Sauté the Onion and Garlic

Begin by warming your olive oil in a large pot over medium heat. When it shimmers, slide in the diced onion and let it sizzle for 4 to 5 minutes, stirring occasionally. You want the onion to turn soft and translucent without taking on any color—this gentle base sets up the whole soup. Stir in the minced garlic and cook just for a minute, until it smells delightfully fragrant.

Step 2: Build the Broth and Cook the Orzo

Pour the chicken broth into the pot with the softened aromatics and bring everything to a cheerful simmer. As soon as you see gentle bubbles, add the orzo pasta. Let the orzo cook for 8 to 10 minutes, stirring now and then, until it’s just tender—a wonderful, plump canvas for all the flavors to come.

Step 3: Whisk and Temper the Egg-Lemon Mixture

While the orzo is cooking, grab a medium bowl and whisk together the eggs and fresh lemon juice until they’re completely creamy and frothy. This mixing matters: you want the lemon and egg to fully combine for that luscious texture that defines Greek Lemon Chicken Soup.

Step 4: Temper and Add Back to the Soup

This is the moment where magic happens! Lower the heat under your soup to prevent boiling—curdling is the enemy here. Slowly ladle about a cup of the hot broth into the egg-lemon mixture, whisking constantly. Tempering ensures the eggs warm up gently, staying silky and smooth. Now, slowly stream the tempered egg-lemon mixture back into the pot, stirring the soup the whole time. Do not let the soup boil from here on out.

Step 5: Add Chicken and Finish

Fold in your cooked, shredded chicken and let it heat gently in the creamy broth for 2 to 3 minutes. Taste and season with salt and black pepper as you like. Your Greek Lemon Chicken Soup is ready to be ladled up piping hot, perhaps with a sprinkle of dill and lemon zest for that final, joyful flourish.

How to Serve Greek Lemon Chicken Soup

Garnishes

Fresh dill is a classic, adding a feathery pop of color and a subtle herbal note. A pinch of lemon zest on top wakes everything up with a hit of perfume and extra brightness. If you’re feeling playful, a swirl of good olive oil or a spoonful of plain Greek yogurt brings a little extra body and visual appeal.

Side Dishes

Serve Greek Lemon Chicken Soup with a basket of warm crusty bread or a simple Greek salad—think juicy tomatoes, cucumber, briny feta, and olives. The freshness on the side complements the creamy, lemony broth beautifully, and makes the meal feel extra-special without fuss.

Creative Ways to Present

Try serving the soup in small mugs for an appetizer at a dinner party, or pair it with mini pita triangles for dipping. For lunch boxes or meal preps, ladle the soup into thermoses to keep it warm and creamy until you’re ready to enjoy every spoonful.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled Greek Lemon Chicken Soup into airtight containers and refrigerate for up to three days. The flavors actually meld and deepen with time, making leftovers a welcome treat. Give the soup a quick stir before reheating, as it can thicken slightly in the fridge.

Freezing

While this soup will freeze in a pinch, keep in mind that the egg-lemon emulsion can separate a bit after thawing. If you do freeze it, cool the soup completely and store it in sturdy freezer containers for up to two months. Thaw overnight in the refrigerator before reheating gently.

Reheating

Reheat Greek Lemon Chicken Soup slowly over low heat, stirring often and never letting it boil. This preserves that silky texture. If the soup seems too thick, just add a splash of broth or water to loosen it up.

FAQs

Can I use rice instead of orzo?

Absolutely! Rice is a traditional swap in Greek Lemon Chicken Soup. Just cook it until tender, keeping in mind it will thicken the broth even more as it sits.

How do I prevent the eggs from curdling?

Tempering is key. Gradually whisking hot broth into the eggs before adding them back to the pot ensures the mixture heats up gently and stays creamy and smooth.

Is this soup gluten-free?

Greek Lemon Chicken Soup can be gluten-free if you use gluten-free orzo or rice as your base. Always check your broth and pasta labels if avoiding gluten strictly.

What kind of cooked chicken works best?

Leftover rotisserie chicken, poached chicken breast, or even roasted thighs all add great texture and flavor. Just be sure to shred the chicken finely for even distribution throughout the soup.

Can I make this vegetarian?

Yes! Swap the chicken broth for high-quality vegetable broth and leave out the chicken. You might try adding chickpeas or extra orzo for a hearty, meatless version.

Final Thoughts

There’s nothing quite as cozy or soul-satisfying as a bowl of Greek Lemon Chicken Soup—it’s comfort and brightness in every spoonful. I really hope you give it a try and that it brings the same cheer and warmth to your table as it does to mine. Happy cooking!

Greek Lemon Chicken Soup Recipe

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4.6 from 11 reviews

Author: Emma
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A comforting and flavorful Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean dish that combines the brightness of lemon with the richness of chicken and orzo pasta. This creamy soup is perfect for a cozy night in or whenever you need a nourishing bowl of goodness.

Ingredients

Scale

1 tablespoon olive oil

1 small yellow onion, diced
2 cloves garlic, minced

6 cups low-sodium chicken broth

1 cup uncooked orzo pasta

3 large eggs

1/3 cup fresh lemon juice (about 2 lemons)

2 cups cooked, shredded chicken

Salt and black pepper to taste
Fresh dill and lemon zest for garnish (optional)

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Instructions

Heat olive oil: In a large pot over medium heat, sauté onion until soft. Add garlic and cook.
Add broth and orzo: Pour in chicken broth, bring to a boil, then add orzo to cook.
Prepare egg-lemon mixture: Whisk eggs and lemon juice until frothy.
Temper the eggs: Slowly mix hot broth into the egg-lemon mixture.
Combine and heat: Stir the egg mixture back into the pot, add chicken, and heat gently.
Season and serve: Season with salt and pepper, garnish with dill and lemon zest, and serve hot.