If there’s one dish that strikes the perfect balance between bright flavors and cozy comfort, it’s Greek Lemon Chicken Soup. This beautiful soup, often called Avgolemono, graces tables in homes and tavernas throughout Greece with its sunny, lemony broth, tender chicken, and silky texture. It’s my go-to remedy for chilly nights or when I crave something fresh yet satisfying, and I can’t wait to share everything you need to make it—plus all the ways to enjoy every last spoonful.
Ingredients You’ll Need
You won’t need a mile-long shopping list to whip up Greek Lemon Chicken Soup, but every single item plays a vital role. From the tang of lemon to the creaminess of eggs and the underlying richness of homemade chicken broth, these ingredients are the heart and soul of this dish.
- Chicken breast or thighs: Use bone-in for a more flavorful, nourishing broth—shred the meat for the perfect bite in every spoonful.
- Lemons: Freshly squeezed juice is non-negotiable; it brings zingy brightness that defines the whole soup.
- Rice or orzo: Either works beautifully—rice offers creaminess, orzo turns each spoonful hearty and satisfying.
- Eggs: Whipped into the broth, eggs create the iconic, velvety texture that separates this soup from any average chicken soup.
- Chicken broth: Homemade is wonderful, but good-quality store-bought works in a pinch—just aim for low-sodium so you control the salt.
- Onion and carrot: These humble vegetables add subtle sweetness and a boost of color.
- Olive oil: A drizzle makes the base luscious and hints at sunny Mediterranean groves.
- Salt and pepper: Essential for bringing all the flavors together—taste and season as you like.
- Fresh dill or parsley: For garnish, fresh herbs brighten the finished soup with vibrant color and a little extra lift.
How to Make Greek Lemon Chicken Soup
Step 1: Cook the Chicken and Make the Broth
Start by adding your chicken pieces to a large pot along with plenty of water, onion, carrot, a glug of olive oil, and a generous pinch of salt. Simmer everything gently until the chicken is fully cooked and the flavors have melded—this will take about 30 to 40 minutes. Then, lift the chicken out, let it cool a bit, and shred it into tender, bite-sized pieces while keeping the broth warm and ready.
Step 2: Add Rice or Orzo
Once you’ve strained out the veggies and possible bones, bring your beautiful homemade chicken broth back to a gentle simmer. Add the rice or orzo and let it cook until it’s perfectly al dente. Stir occasionally so nothing sticks, and take in the gentle aroma wafting through your kitchen—already delicious, and we’re just getting started.
Step 3: Prepare the Avgolemono (Egg-Lemon Mixture)
In a separate bowl, whisk together the eggs and freshly squeezed lemon juice until fully combined and just a little frothy. The trick here is creating a creamy liaison that brings silkiness without curdling—Greek magic at its finest.
Step 4: Temper the Egg-Lemon Mixture
Now, here’s where Greek Lemon Chicken Soup takes its legendary turn: Slowly add a ladle of the hot broth into your egg-lemon mixture while whisking constantly. This step gently warms the eggs so they blend seamlessly into the soup (with no risk of scrambling). Add another ladle or two, still whisking, until the mixture is warm to the touch.
Step 5: Finish the Soup
Reduce the heat under your soup, then pour in the tempered egg-lemon mixture while stirring gently. The broth will instantly turn luscious and slightly opaque—that’s the hallmark of a great Greek Lemon Chicken Soup! Add the shredded chicken back in, season to taste with salt and pepper, and heat through without boiling. All that’s left is to ladle into bowls and prepare for rave reviews.
How to Serve Greek Lemon Chicken Soup
Garnishes
The right garnish does more than look pretty—it adds brightness and herbal freshness. Sprinkle your Greek Lemon Chicken Soup with chopped fresh dill, parsley, or even a touch of extra lemon zest for a pop of color and an added citrus note.
Side Dishes
While this soup can absolutely stand alone, it pairs beautifully with thick slabs of crusty bread (perfect for soaking up the last drops), a fresh Greek salad, or some briny Kalamata olives. If you want to go all in, try serving with warm pita and a side of tzatziki.
Creative Ways to Present
Transform Greek Lemon Chicken Soup into a first course at your next dinner party by serving it in elegant cups or small bowls. For casual gatherings, set up a topping bar—let everyone add their favorite herbs, cracked pepper, or a swirl of extra-virgin olive oil for an interactive twist.
Make Ahead and Storage
Storing Leftovers
Allow your Greek Lemon Chicken Soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to three days; it’ll taste just as comforting the second (and third) time around. The rice or orzo may absorb extra broth, so a splash of water while reheating will help bring back the perfect texture.
Freezing
If you’d like to freeze your soup, it’s best to do so before adding the egg-lemon mixture. Freeze the plain chicken and rice or orzo soup in labeled containers for up to two months. When ready to enjoy, thaw overnight, reheat gently, and whisk in fresh eggs and lemon just before serving.
Reheating
To reheat Greek Lemon Chicken Soup, warm it over low heat on the stove, stirring often and watching closely so you don’t boil the soup (which could break the creamy texture). A microwave works too—just go in 30-second bursts and stir well after each interval for even heating.
FAQs
Can I make Greek Lemon Chicken Soup with rotisserie chicken?
Absolutely! Using rotisserie chicken is a great shortcut. Simply skip the chicken-cooking step, and add the shredded meat when you return chicken to the soup. Use a store-bought or homemade broth for simmering the rice or orzo.
What if I want even more lemon flavor?
It’s easy to amp up the citrus! Add some finely grated lemon zest to the egg-lemon mixture, or serve with an extra lemon wedge on the side for drizzling at the table.
Is there a way to make this gluten-free?
Definitely! Just use plain rice in place of orzo, and you’ll have a completely gluten-free Greek Lemon Chicken Soup that everyone can enjoy.
How do I avoid curdling the eggs?
The key is tempering—slowly and steadily whisk hot broth into your egg-lemon mixture before combining it with the rest of the soup. This helps everything blend smoothly for a creamy, silk-like finish.
Can I use other herbs besides dill or parsley?
Yes! While dill and parsley are classic, feel free to experiment with fresh mint or chives for a unique twist that still complements the bright flavors of the soup.
Final Thoughts
I truly hope you give this Greek Lemon Chicken Soup a place in your regular rotation. Whether you need a pick-me-up on a gloomy day or want to transport yourself to a sun-kissed Greek island, it delivers every time. Gather your ingredients, grab a pot, and let this tangy, comforting classic become your new favorite, too!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Greek Lemon Chicken Soup (Avgolemono) is a silky, citrusy, comforting soup made with tender chicken, rice or orzo, and a creamy lemon-egg mixture that transforms humble ingredients into a fresh yet hearty bowl of warmth.
Ingredients
- 1.5 lbs bone-in chicken breast or thighs
- 8 cups water
- 1 medium onion, chopped
- 1 carrot, chopped
- 2 tbsp olive oil
- 3/4 cup rice or orzo
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Instructions
- Add chicken, water, onion, carrot, olive oil, and salt to a large pot. Bring to a boil, then reduce to a simmer and cook for 30–40 minutes, until chicken is cooked through. Remove chicken and shred once cool enough to handle.
- Strain the broth to remove solids, then return it to the pot. Bring to a simmer and add rice or orzo. Cook until tender, about 10–15 minutes.
- In a separate bowl, whisk together eggs and lemon juice until frothy.
- Temper the egg mixture by slowly whisking in a ladle of hot broth. Repeat with another 1–2 ladles until the mixture is warm.
- Reduce heat and slowly stir the egg-lemon mixture into the soup. Return shredded chicken to the pot. Heat gently—do not boil—until soup is creamy and heated through.
- Season with salt and pepper to taste. Garnish with dill or parsley before serving.
Notes
- Garnish with lemon zest, extra herbs, or cracked pepper for brightness and visual appeal.
- Pair with crusty bread, Greek salad, warm pita, or olives for a Mediterranean meal.
- Serve in cups as an elegant appetizer, or with toppings for a fun soup bar presentation.
- Store in the fridge for up to 3 days; add a splash of water when reheating to adjust consistency.
- Freeze the soup before adding the egg-lemon mixture; thaw and whisk in fresh eggs and lemon when reheating.
- Reheat gently over low heat to prevent curdling.
- Use rotisserie chicken for a shortcut; skip the broth-making step and proceed with pre-cooked meat.
- For gluten-free version, use rice instead of orzo.
- Mint or chives are flavorful herb alternatives to dill and parsley.
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