If you’re craving a warm bowl of homemade goodness that feels like a loving hug from the inside out, this Comforting Greek Lemon Chicken Soup Recipe is your new best friend. It’s a classic Greek avgolemono soup that balances bright, zesty lemon with tender chicken and a silky, egg-thickened broth, creating a nourishing bowl that’s both soothing and flavorful. Whether it’s chilly weather outside or you just need a little comfort food magic, this soup’s fresh ingredients and velvety texture make it irresistible every single time.
Ingredients You’ll Need
The beauty of this soup lies in its simple, wholesome ingredients—each one playing a crucial role in building the delicate yet rich layers of flavor. From the sweetness of fresh carrots and celery to the citrus brightness of lemon juice, these ingredients come together to create a comforting bowl that’s as vibrant in color as it is in taste.
- 1 tablespoon olive oil: A heart-healthy base that brings all the sautéed vegetables to life with a gentle richness.
- 1 small onion, finely chopped: Adds a subtle sweetness and depth once softened.
- 2 garlic cloves, minced: Infuses the broth with a warm, aromatic kick.
- 2 medium carrots, diced: Provide natural sweetness and a cheerful pop of orange color.
- 2 celery stalks, diced: Deliver a savory crunch and balance out the sweetness from the carrots and onion.
- 6 cups chicken broth: Forms the savory, comforting liquid base—homemade or low sodium store-bought both work beautifully.
- 1 cup cooked shredded chicken: Perfect for quick prep, rotisserie chicken adds tender, flavorful protein.
- ½ cup orzo or white rice: Adds a lovely, tender bite to the soup and helps thicken the broth slightly.
- 2 large eggs: Whisked in to create the signature creamy texture without cream.
- ¼ cup fresh lemon juice (about 1–2 lemons): The soul of the soup—brightens and lifts every spoonful with invigorating citrus zing.
- Salt and pepper to taste: Essential for seasoning and balancing flavors perfectly.
- Fresh dill or parsley for garnish: Adds a fresh, herbal finish to each bowl.
How to Make Comforting Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat—this is where the magic begins. Add your finely chopped onion, diced carrots, and celery to the pot, letting them gently soften and release their sweet, savory aromas as they cook for about 5 to 7 minutes. Then, stir in the minced garlic and cook for just one more minute to avoid any bitterness, allowing the garlic’s fragrance to bloom beautifully.
Step 2: Build the Broth and Cook the Grain
Next, pour in the chicken broth and bring the mixture to a gentle boil. This is the heartwarming base that ties everything together. Add the orzo or rice and let it simmer until tender, about 8 to 10 minutes—the grains soak up the broth’s flavors, becoming delightfully soft but still with a bit of bite. Once the grains are cooked, stir in your cooked shredded chicken and turn the heat down low to keep everything warm.
Step 3: Temper the Egg and Lemon Mixture
This is the signature step that makes the Comforting Greek Lemon Chicken Soup Recipe truly special. In a small bowl, whisk together the eggs and fresh lemon juice. To avoid scrambled eggs, slowly ladle hot broth from the pot into your egg-lemon mixture while whisking constantly—this tempers the eggs, raising their temperature gradually without curdling.
Step 4: Finish the Soup
Now, it’s time to gently stir the tempered egg-lemon mixture back into the pot. Keep the heat low and do not boil after adding this mixture, as you want a silky, creamy texture rather than scrambled eggs. You’ll see the soup transform into a beautiful, creamy consistency that feels indulgent yet light. Season everything with salt and pepper to taste, garnish with fresh dill or parsley, and your bowl of comfort is ready.
How to Serve Comforting Greek Lemon Chicken Soup Recipe
Garnishes
Fresh herbs take this soup to the next level—sprinkle chopped dill or parsley on top for a pop of color and a bright herbal note that complements the lemon perfectly. A little drizzle of good olive oil right before serving can add even more richness and shine.
Side Dishes
Pair this soup with some warm, crusty bread or a simple Greek salad to round out the meal. The bread is perfect for soaking up any leftover broth, and a salad of cucumbers, tomatoes, and olives with a lemony dressing will echo the fresh flavors in the soup, making it a harmonious feast.
Creative Ways to Present
For a special touch, serve this soup in rustic bowls with a lemon wedge on the side for guests to add more zing if they like. You can also sprinkle a little feta cheese or crushed red pepper flakes for some added texture or heat. For a family-style meal, present the soup in a large serving pot with various garnishes and bread baskets nearby for a cozy, inviting spread.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container once it has cooled completely. Because of the egg-lemon emulsion, it’s best to gently reheat on the stovetop to preserve that creamy texture without curdling.
Freezing
Freezing is possible, but it’s important to note that the egg and lemon broth might separate when thawed. For best results, freeze the soup without the egg-lemon mixture, and add the tempered eggs and lemon juice fresh when you reheat it.
Reheating
When reheating, warm the soup slowly over low heat, stirring frequently. If you froze it without the egg-lemon mixture, whisk eggs and lemon juice again and temper them into the warmed soup for that classic silky finish.
FAQs
Can I use rice instead of orzo in this Comforting Greek Lemon Chicken Soup Recipe?
Absolutely! Rice works wonderfully and is a common alternative—just make sure to adjust cooking time so the rice cooks through and becomes tender but not mushy.
Is this soup gluten-free?
Yes, if you choose rice instead of orzo, this soup is naturally gluten-free. Orzo is made from wheat, so it contains gluten—gluten-free pasta is an alternative if you prefer that texture.
How do I prevent the eggs from curdling when adding the lemon mixture?
Tempering the eggs by slowly whisking in hot broth before adding them back to the pot is key. Also, keep the soup on low heat after adding the mixture and never let it boil, which can cause curdling.
Can I make this soup vegetarian?
While the classic recipe uses chicken broth and chicken, you can make a vegetarian version by substituting vegetable broth and omitting the chicken or using a plant-based protein.
How tangy will the lemon flavor be?
The lemon adds a bright, refreshing tang, but it’s perfectly balanced against the savory broth and tender chicken. You can adjust the amount of lemon juice to your taste if you prefer it more or less pronounced.
Final Thoughts
There’s something so special about comfort food that wraps you in warmth and fills your soul at the same time. This Comforting Greek Lemon Chicken Soup Recipe isn’t just a meal—it’s a cozy embrace, a fresh burst of flavor, and a timeless dish that’s perfect for any day you want to feel nourished inside and out. Give it a try; once you taste that velvety broth with bright lemon and tender chicken, it will surely become one of your favorites too.
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
This Comforting Greek Lemon Chicken Soup, also known as Avgolemono, features a creamy yet light broth enriched with eggs and fresh lemon juice. It combines tender shredded chicken, vegetables, and orzo or rice, making it a nourishing and bright soup perfect for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked shredded chicken (rotisserie or poached)
- ½ cup orzo or white rice
Egg-Lemon Mixture
- 2 large eggs
- ¼ cup fresh lemon juice (about 1–2 lemons)
Seasoning & Garnish
- 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 chopped onion, carrots, and celery, and sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 minute more to release its aroma.
- Simmer Broth and Pasta/Rice: Pour in the chicken broth and bring to a gentle boil. Add the orzo or rice and cook for 8–10 minutes until tender but not mushy. Stir in the shredded chicken and reduce the heat to low.
- Temper Egg-Lemon Mixture: In a small bowl, whisk together the eggs and lemon juice. Slowly add a ladle of hot soup broth to the mixture while whisking continuously to temper the eggs and prevent curdling. Repeat with a second ladle of broth for temperature balance.
- Incorporate Egg-Lemon Mixture: Gradually stir the tempered egg-lemon mixture back into the pot. Maintain low heat and do not let the soup boil after adding the eggs; this ensures the soup thickens smoothly and becomes creamy without curdling.
- Season and Garnish: Season the soup with salt and pepper to your preference. Garnish with freshly chopped dill or parsley. Serve the soup hot to enjoy the comforting flavors.
Notes
- This soup is traditionally known as Avgolemono in Greek cuisine, celebrated for its bright, lemony flavor.
- For a smoother texture, you may choose to blend the soup before adding the egg-lemon mixture.
- Adjust the amount of lemon juice to enhance the soup’s brightness according to personal taste.
- Using rice makes this dish gluten-free; orzo contains gluten.
