If you crave a soul-warming bowl that brings comfort and bright Mediterranean flavors together, this Comforting Greek Lemon Chicken Soup Recipe is exactly what you need. It’s a luscious blend of tender chicken, aromatic vegetables, and tangy lemon, all brought together with creamy, velvety eggs that make every spoonful feel like a warm hug. Whether you’re nursing a cold, looking for a light yet satisfying meal, or simply want to infuse your kitchen with the fragrant essence of Greece, this soup ticks every box. Easy to prepare and endlessly satisfying, it showcases how simple ingredients can deliver such incredible depth and heartwarming taste.
Ingredients You’ll Need
Gathering a handful of simple, fresh ingredients sets the stage for this soup’s unforgettable taste. Each item plays a pivotal role—from the brightness of fresh lemon juice to the richness provided by eggs, and the comfort of shredded chicken. These essentials come together to create a dish that’s both nourishing and flavorful without any fuss.
- Olive oil: Adds a fragrant, fruity base that gently sautés the vegetables.
- Small onion, finely chopped: Provides sweetness and savory depth that softens beautifully when cooked.
- Garlic cloves, minced: Packs a punch of aromatic flavor that elevates the entire soup.
- Carrots, diced: Bring natural sweetness and a pop of vibrant color to the broth.
- Celery stalks, diced: Add a subtle crunch and earthy undertone, balancing the flavors.
- Chicken broth: The warm, comforting liquid base rich with savory goodness.
- Cooked shredded chicken: Perfectly tender protein that makes the soup hearty and satisfying.
- Orzo or white rice: Offers gentle texture and helps thicken the soup as it simmers.
- Large eggs: Whisked with lemon juice to create the signature creamy, silky consistency.
- Fresh lemon juice: Provides the bright, zesty note that defines this Greek classic.
- Salt and pepper: Essential seasonings to bring all the flavors into perfect balance.
- Fresh dill or parsley for garnish: Adds a burst of herbaceous freshness just before serving.
How to Make Comforting Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Aromatics
Begin by heating olive oil in a large pot over medium heat. Toss in the finely chopped onion, diced carrots, and celery, allowing them to soften gently for about 5 to 7 minutes. This prolonged sauté develops the natural sugars and builds a flavorful base for your soup. Then, introduce the minced garlic and cook for an additional minute, releasing its irresistible aroma without burning.
Step 2: Simmer with Broth and Grains
Next, pour in the chicken broth and bring the mixture to a gentle boil. Add your orzo or white rice to the bubbling pot, stirring to combine. Let it cook for about 8 to 10 minutes, a perfect timing that lets the grains tenderize without turning mushy. This stage ensures the soup has body and heartiness while soaking up the broth’s savory notes.
Step 3: Add Shredded Chicken and Lower the Heat
Once the grains are tender, stir in your cooked shredded chicken, whether from a trusty rotisserie or perfectly poached. Lower the heat to keep the soup warm but avoid boiling again after this point to maintain the integrity of the eggs you’ll add later. This step infuses the soup with protein and richness, transforming it into a wholesome meal.
Step 4: Temper the Egg and Lemon Mixture
In a small bowl, vigorously whisk together the eggs and fresh lemon juice until smooth. This mixture is the secret to the soup’s signature creamy texture and bright, tangy flavor. To temper the eggs and prevent scrambling, slowly ladle hot soup broth into the egg mixture while whisking constantly. Repeat this with a second ladle to gently bring the eggs up to temperature.
Step 5: Add the Egg-Lemon Mixture Back to the Pot
Gently stir the tempered egg-lemon mixture back into the pot of soup over low heat. Keep the heat low to ensure the soup thickens beautifully into a creamy delight without curdling. The transformation here is magical—what was once clear broth becomes silky, smooth, and irresistibly luscious.
Step 6: Season and Garnish
Finally, season your creation with salt and pepper to taste. The last flourish comes from a sprinkle of fresh dill or parsley, lending a lovely herbal brightness that complements the zesty lemon and savory chicken perfectly. Serve hot and watch as everyone savors each comforting spoonful.
How to Serve Comforting Greek Lemon Chicken Soup Recipe
Garnishes
Fresh herbs are your best friend here. A generous sprinkle of chopped dill or parsley adds a fragrant, colorful pop that makes the dish look as good as it tastes. If you want an extra touch, a light drizzle of good-quality olive oil on top can add richness and shine.
Side Dishes
This soup is hearty on its own but pairs beautifully with crisp Greek salad, crusty bread for dipping, or even a light pita to scoop up every last bit. Consider simple sides that complement without overpowering the soup’s bright lemony character.
Creative Ways to Present
Serve this soup in rustic bowls that capture the warmth of the dish, garnished with a lemon wedge on the side for an extra squeeze of freshness. For a special touch, add a few toasted pine nuts or a sprinkle of feta cheese right before serving to bring new textures and flavors to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Comforting Greek Lemon Chicken Soup Recipe keeps very well in the fridge for up to 3 days. Store it in an airtight container to preserve the vibrant flavors and creamy texture. Give it a gentle stir before reheating to reincorporate any settled ingredients.
Freezing
Freezing is an option, though be mindful that the egg-lemon mixture might separate slightly upon thawing. If freezing, it’s best to freeze the soup before adding the egg-lemon mixture and then add it fresh when reheating for the best texture and color.
Reheating
Reheat the soup gently on the stove over low heat, stirring often to ensure even warmth and to prevent curdling. Avoid boiling after adding the eggs to maintain that luxurious creamy consistency. Add a splash of broth or water if it thickens too much during storage.
FAQs
Can I use rice instead of orzo in this soup?
Absolutely! White rice is a fantastic gluten-free alternative to orzo and creates a similar comforting texture. Just make sure to use small-grain rice so it cooks thoroughly within the soup.
What if I don’t have fresh lemons? Can I use bottled lemon juice?
Fresh lemon juice truly makes a difference with its bright, fresh acidity, but in a pinch, bottled lemon juice can work. Use a little less than the recipe calls for and adjust to taste, as bottled juice can sometimes be more sour or bitter.
How do I prevent the eggs from scrambling when adding them?
Tempering is key—slowly add hot broth to the egg-lemon mixture while whisking constantly to raise the temperature gently. Then, stir it back into the soup over low heat without boiling, which avoids curdling and keeps the eggs silky.
Can I make this soup vegetarian or vegan?
This traditional recipe relies on chicken broth and eggs for its signature flavor and texture, so making it vegetarian or vegan would mean major changes. However, you can experiment with vegetable broth and omit eggs, but it won’t have the same creamy classic feel.
Is this soup traditionally Greek?
Yes! This recipe is a version of Avgolemono, a beloved Greek classic that brings together eggs, lemon, and chicken to create a uniquely comforting and flavorful soup that’s a staple in Greek households.
Final Thoughts
This Comforting Greek Lemon Chicken Soup Recipe is one of those dishes that instantly makes you feel at home. It’s simple to make but bursting with layers of flavor that brighten the spirit and warm the heart. If you’re looking for a soup that’s nourishing, elegant, and thoroughly delicious—do yourself a favor and give this Greek classic a try. I promise, one bowl and you’ll be hooked for life!
Print
Comforting Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Comforting Greek Lemon Chicken Soup, also known as Avgolemono, is a flavorful and creamy soup featuring tender chicken, fresh lemon juice, and delicate orzo or rice. This traditional Greek recipe combines sautéed vegetables, chicken broth, and a unique egg-lemon mixture that thickens the soup without cream, resulting in a light yet satisfying dish perfect for any season.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
Soup Base
- 1 tablespoon olive oil
- 6 cups chicken broth
- ½ cup orzo or white rice
Protein and Flavoring
- 1 cup cooked shredded chicken (rotisserie or poached)
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
- Salt and pepper to taste
- Fresh dill or parsley for garnish
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Simmer Soup Base: Pour in the chicken broth and bring it to a gentle boil. Add the orzo or rice to the pot and cook for 8–10 minutes until the grains are tender. Then stir in the cooked shredded chicken and reduce the heat to low to keep warm.
- Temper Eggs and Lemon: In a small bowl, whisk together the eggs and fresh lemon juice. Gradually add one ladle of hot soup broth to the egg mixture while whisking constantly to temper the eggs and prevent curdling. Repeat this process with another ladle of broth.
- Incorporate Egg-Lemon Mixture: Slowly stir the tempered egg-lemon mixture back into the pot of soup. Maintain low heat and avoid boiling after adding the eggs to ensure the soup thickens smoothly and becomes creamy without curdling.
- Season and Garnish: Season the soup with salt and freshly ground pepper to taste. Garnish with chopped fresh dill or parsley. Serve the soup hot for a comforting and bright dish.
Notes
- This traditional Greek soup is called Avgolemono, meaning ‘egg and lemon.’
- For a smoother texture, you can blend the soup before adding the egg-lemon mixture.
- Adjust the amount of lemon juice to your taste for more vibrant citrus flavor.
- Use rice instead of orzo for a gluten-free version.
- Do not boil the soup after adding the egg mixture to prevent curdling.
