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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

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Why You’ll Love This Recipe

Greek Lemon Chicken Soup, also known as “Avgolemono,” is a comforting and tangy soup made with tender chicken, rice or orzo, and a silky lemon-egg broth. This traditional Greek dish is perfect for chilly days, bringing a burst of bright citrus flavor balanced with hearty, satisfying textures.

ingredients

Greek Lemon Chicken Soup this Recipe
Greek Lemon Chicken Soup 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighschicken brothrice or orzoeggslemonscarrotsceleryoniongarlicolive oilfresh dill (optional)salt and pepper

directions

In a large pot, heat olive oil over medium heat. Sauté the chopped onion, carrots, and celery until softened.

Add the garlic and cook for another minute.

Pour in the chicken broth and bring to a boil.

Add the chicken pieces and cook until fully cooked through, about 20-25 minutes. Remove the chicken, shred it, and return it to the pot.

Stir in the rice or orzo and cook until tender.

In a separate bowl, whisk together the eggs and freshly squeezed lemon juice.

Slowly temper the egg-lemon mixture by adding a ladleful of hot soup while whisking constantly.

Gradually pour the tempered egg mixture back into the soup, stirring continuously to create a creamy texture.

Season with salt and pepper to taste, and garnish with fresh dill if desired.

Servings and timing

Greek Lemon Chicken Soup
Greek Lemon Chicken Soup 11 Why You’ll Love This Recipe

This recipe yields about 6 servings.Preparation time: 10 minutesCooking time: 35-40 minutesTotal time: 45-50 minutes

Variations

Use rotisserie chicken for a quicker version.

Add baby spinach for extra greens.

Try using quinoa instead of rice for a twist.

Garnish with extra lemon zest for an extra citrus kick.

storage/reheating

Store Greek Lemon Chicken Soup in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop over low heat, stirring often to maintain the creamy consistency.Avoid boiling the soup after adding the egg-lemon mixture to prevent curdling.

FAQs

What is Avgolemono?

Avgolemono is a traditional Greek sauce made with eggs and lemon, often used to thicken and flavor soups.

Can I freeze Greek Lemon Chicken Soup?

It’s not recommended because the egg-lemon mixture can separate when thawed.

Can I make it dairy-free?

Yes, this soup is naturally dairy-free.

What kind of rice is best?

Short-grain rice like Arborio works well, but long-grain or orzo are great too.

How do I keep the eggs from curdling?

Temper the eggs slowly with hot broth and stir constantly when adding them back in.

Can I add more vegetables?

Yes! Try adding peas, spinach, or zucchini.

Is this soup gluten-free?

It is if you use rice instead of orzo.

Conclusion

Greek Lemon Chicken Soup is a zesty, comforting dish that brings a taste of the Mediterranean to your table. With its velvety texture and bright lemon flavor, this soup is sure to become a cozy favorite for weeknight dinners or special gatherings alike.

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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

  • Author: slsrecipes
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free
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Description

Greek Lemon Chicken Soup, or Avgolemono, is a comforting Greek soup with tender chicken, rice or orzo, and a silky lemon-egg broth that delivers a tangy, hearty, and velvety texture perfect for chilly days.

Ingredients

  • 1 lb chicken breasts or thighs
  • 8 cups chicken broth
  • 3/4 cup rice or orzo
  • 2 large eggs
  • 2 lemons, juiced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp fresh dill, chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. In a large pot, heat olive oil over medium heat. Sauté chopped onion, carrots, and celery until softened.
  2. Add minced garlic and cook for another minute.
  3. Pour in chicken broth and bring to a boil.
  4. Add chicken pieces and cook until fully cooked through, about 20-25 minutes. Remove the chicken, shred it, and return it to the pot.
  5. Stir in rice or orzo and cook until tender.
  6. In a separate bowl, whisk together eggs and freshly squeezed lemon juice.
  7. Slowly temper the egg-lemon mixture by adding a ladleful of hot soup while whisking constantly.
  8. Gradually pour the tempered egg mixture back into the soup, stirring continuously to create a creamy texture.
  9. Season with salt and pepper to taste, and garnish with fresh dill if desired.

Notes

  • Use rotisserie chicken for a quicker version.
  • Add baby spinach or other greens for extra nutrition.
  • Try using quinoa instead of rice for a gluten-free twist.
  • Garnish with extra lemon zest for a stronger citrus flavor.
  • Store leftovers in an airtight container for up to 4 days and reheat gently over low heat.
  • Avoid boiling the soup after adding the egg-lemon mixture to prevent curdling.