If you are searching for a comforting dish that perfectly balances bright citrus with rich, savory flavors, this Greek Lemon Chicken Soup Recipe is going to become one of your absolute favorites. It is a timeless, soul-warming soup that combines tender chicken, aromatic herbs, and a zesty lemon punch that wakes up every spoonful. This recipe offers a delightful dance of textures and flavors, from the subtle bite of orzo pasta to the creamy, luscious egg-lemon sauce stirring through the broth. Whether you’re feeling under the weather or just in need of a cozy meal to lift your spirits, this Greek Lemon Chicken Soup Recipe brings homemade goodness with each bowlful.
Ingredients You’ll Need
Creating this Greek Lemon Chicken Soup Recipe is delightfully straightforward because the ingredients are simple yet essential, each playing a specific role in delivering flavor, texture, and that signature bright aroma. From fresh vegetables to the zingy lemon juice and delicate egg yolks, every component is carefully chosen for maximum impact.
- Olive oil: Use a good quality extra virgin olive oil to add subtle richness and to sauté the vegetables perfectly.
- Onion: One medium onion brings a sweet, savory base that forms the backbone of the soup’s flavor profile.
- Carrot: Adds natural sweetness and vibrant color, brightening both appearance and taste.
- Celery stalks: Provide a slightly peppery crunch and aromatic depth that complements the carrot and onion beautifully.
- Garlic cloves: Finely chopped to release pungent, irresistible fragrance that enhances every mouthful.
- Bay leaves: Infuse a subtle herbal note that gives the broth complexity without overpowering.
- Chicken breasts: Lean protein that cooks quickly and shreds easily, making the soup hearty and satisfying.
- Chicken stock: The flavorful liquid base that ties all the ingredients together; homemade or store-bought both work well.
- Salt and freshly ground black pepper: Essential seasonings that elevate the natural flavors and balance the lemon’s tartness.
- Orzo: Small pasta that adds a tender bite and heartiness, soaking up the soup’s delicious broth.
- Lemon juice: The star ingredient offering refreshing acidity that brightens and lifts the entire dish.
- Egg yolks: Blend with lemon juice to create a creamy, silky texture, enriching the broth perfectly.
- Fresh dill: A fragrant herb that finishes the soup with a classic Greek touch and fresh green aroma.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, stirring often so they cook evenly without browning too much. Let them soften gently for about 8-10 minutes; this slow cooking releases their natural sweetness and creates the flavor foundation for the soup.
Step 2: Add Garlic and Chicken
Next, toss in the finely chopped garlic and sauté just for a minute until its aroma fills the kitchen, signaling it’s time to add the bay leaves, chicken breasts, and chicken stock. The bay leaves will impart a subtle earthiness while the chicken steeps in the flavorful broth as it cooks.
Step 3: Simmer the Soup
Bring the mixture to a gentle boil, then lower the heat to medium-low and cover the pot with a lid. Let the soup simmer for 15 minutes, giving the chicken enough time to cook through tenderly and the various flavors to mingle freely in the broth.
Step 4: Cook the Orzo
Remove the chicken breasts and bay leaves carefully so you don’t break the tender pasta or disturb the broth too much. Add the orzo directly to the pot and cook for about 10 minutes until the pasta is just tender, soaking up the savory broth as it cooks.
Step 5: Shred and Return Chicken
While the orzo cooks, use two forks to shred the chicken finely—this makes it easier to incorporate into each spoonful. Return the shredded chicken to the soup, mixing it well to distribute the meat evenly throughout the bowl.
Step 6: Temper the Egg-Lemon Mixture
In a separate bowl, whisk together the egg yolks and fresh lemon juice. To avoid scrambling the eggs when adding them to the hot soup, slowly ladle one to two scoops of the hot broth into the egg and lemon mixture, whisking continuously. This step gently warms the mixture without curdling it, a vital trick to getting the perfect creamy texture.
Step 7: Finish the Soup
Pour the tempered egg-lemon mixture carefully back into the pot while stirring the soup slowly and gently. Keep cooking for about 5 minutes until the soup thickens just slightly and develops its signature silky body. Finally, stir in fresh dill and season with salt and freshly ground pepper to taste, serving immediately for that fresh, vibrant flavor.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
A sprinkle of fresh dill on top adds an inviting burst of green color and a delicate herbal punch. You might also enjoy a few extra lemon wedges on the side, so everyone can add an extra citrus kick if they like. A drizzle of good olive oil or even a few grinds of black pepper finishes this soup beautifully.
Side Dishes
This soup pairs wonderfully with light side dishes like crusty bread or warm pita, perfect for dipping into the luscious broth. A simple Greek salad with olives and feta cheese complements the soup’s bright lemony notes and adds a contrasting crunch. For something heartier, consider serving it alongside roasted vegetables or steamed greens.
Creative Ways to Present
For a fun presentation, serve the soup in pretty bowls with a sprig of dill laid across the surface, creating a picture-perfect look. You can also serve it in clear mugs or glasses for an elegant twist at a dinner party. Floating tiny orzo shapes and shredded chicken on top gives a homely, inviting feel that makes the warmth impossible to resist.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Greek Lemon Chicken Soup Recipe keep well in an airtight container in the refrigerator for up to three days. The flavors often deepen overnight, making the soup taste even better the next day. Just give it a good stir before reheating as the orzo may have absorbed a lot of the broth.
Freezing
You can freeze this soup, but because of the egg-lemon mixture and orzo, the texture might change slightly once thawed. Freeze the soup in portions in freezer-safe containers, leaving some headspace for expansion, and consume within two months for best taste and quality.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent sticking and curdling. Avoid high heat to keep the creamy texture smooth and intact. If the soup has thickened too much, simply add a splash of chicken stock or water to bring it back to the perfect consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and tend to remain juicier after cooking. Just adjust the cooking time slightly to ensure they are fully cooked before shredding.
Is there a vegetarian version of this Greek Lemon Chicken Soup Recipe?
While chicken is traditional, you can substitute vegetable stock and omit the meat entirely. To add protein, consider adding cooked chickpeas or white beans and extra vegetables for a hearty twist.
What can I substitute for orzo?
If you don’t have orzo, small pasta shapes like acini di pepe, ditalini, or even broken-up pieces of spaghetti work well. Rice or quinoa can also be used but will change the texture slightly.
How do I prevent the egg from curdling?
Tempering the eggs is the key—gradually mixing hot broth into the egg-lemon mixture with constant whisking gently raises their temperature and prevents them from scrambling when added to the soup.
Can this soup be served cold?
This soup is traditionally served warm to highlight its comforting qualities, but chilled lemon chicken soups exist in some regions. It’s best enjoyed hot or warm, as cooling can dull some of the bright lemon flavors.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is one of those magical dishes that feels like a warm hug on a chilly day. Its bright lemony tang balanced with tender chicken and creamy broth is endlessly satisfying and surprisingly simple to make. I wholeheartedly encourage you to try this recipe and enjoy the wonderful flavors that have been cherished in Greek kitchens for generations.
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Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken, aromatic vegetables, and orzo pasta in a zesty lemon-infused broth. The soup is creamy yet light, finished with fresh dill and a luxurious egg-lemon mixture to create a classic average Greek soup known as Avgolemono.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 6 cups (1.5 liter) chicken stock
- Salt and freshly ground black pepper, to taste
Protein
- 2 chicken breasts (about 12 oz / 350 g total)
Pasta
- ¾ cup (175 g) orzo
Finishing Ingredients
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in the finely chopped garlic and sauté for 1 minute until aromatic. Add the bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 15 minutes to allow the chicken to cook through and the flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add orzo to the simmering broth. Cook for 10 minutes, until the orzo is tender.
- Shred and Return Chicken: While the orzo is cooking, use two forks to shred the chicken. Return the shredded chicken to the pot, stirring well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together the egg yolks and lemon juice. Carefully ladle 1-2 scoops of hot soup broth into this mixture, whisking constantly to temper the eggs and prevent curdling.
- Finish the Soup: Slowly pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill, adjust salt and pepper to taste, and serve immediately garnished with additional dill if desired.
Notes
- Tempering the egg yolks with hot broth before adding them to the soup prevents curdling and ensures a smooth, creamy texture.
- Fresh dill adds a bright, herbaceous flavor characteristic of Greek cuisine.
- Use good quality chicken stock for the best flavor, or homemade if possible.
- Simmer the chicken gently to keep it tender and juicy.
- This soup can be made ahead and reheated gently before serving.
