If you’re craving something comforting, bright, and utterly soul-satisfying, this Greek Lemon Chicken Soup Recipe is exactly what you need in your kitchen rotation. It’s a delicious, velvety broth infused with fresh lemon juice and herbaceous dill, tender shredded chicken, and perfectly cooked orzo pasta. This soup somehow manages to be both nourishing and lively, making it a remarkable choice for warming up chilly evenings or impressing friends and family at your next dinner. Trust me, once you make this Greek Lemon Chicken Soup Recipe, you’ll keep coming back for more.

Greek Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Greek Lemon Chicken Soup Recipe starts with a handful of simple ingredients, each carefully chosen to build layers of flavor, texture, and color. From the fragrant onions and carrots to the bright burst of fresh lemon, every component plays a vital role in creating this comforting classic.

Olive oil: Adds a smooth, fruity base to sauté the vegetables and enrich the broth.
Medium onion, diced: Provides sweetness and depth that forms the flavor backbone.
Medium carrot, diced: Brings a subtle natural sweetness and vibrant orange tint.
Celery stalks, diced (2-3): Offers crunch and herbal notes to balance sweetness.
Garlic cloves, finely chopped (2-3): Packs a punch of aromatic warmth and savory complexity.
Bay leaves (2): Infuse an earthy, slightly floral ambience during simmering.
Chicken breasts (about 12 oz / 350 g total): The lean protein that becomes tender, shredded bliss in the soup.
Chicken stock (6 cups / 1.5 liters): The hearty liquid foundation that carries all the flavors.
Salt and freshly ground black pepper: Season to taste, enhancing all the natural flavors.
Orzo (¾ cup / 175 g): Tiny pasta pearls that add comforting texture and soak up delicious broth.
Juice of 1 lemon: Brings zesty brightness, the signature tang that defines this Greek soup.
Egg yolks (2): Creates a silky, creamy finish when tempered with the hot broth.
Fresh dill (a handful): Adds an unmistakable, fragrant herbal lift to round out the dish.

How to Make Greek Lemon Chicken Soup Recipe

Step 1: Sauté the Vegetables

Start by heating olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery, and give them a good stir. Cook for about 8 to 10 minutes until the veggies are wonderfully softened and release a warm, inviting aroma that promises deliciousness ahead.

Step 2: Add Garlic and Chicken

Next, toss in the finely chopped garlic and sauté for just a minute until you can smell its fragrant essence filling the kitchen. Then, nestle the bay leaves and chicken breasts into the pot, followed by pouring in the chicken stock. This is where the heart of your soup starts to come alive.

Step 3: Simmer the Soup

Bring the pot to a gentle boil, then lower the heat to medium-low and cover it with a lid. Let the soup simmer for 15 minutes, giving the chicken time to cook through and the flavors to blend together beautifully, deepening the broth’s soul.

Step 4: Cook the Orzo

After the simmering, carefully remove the chicken breasts and bay leaves. Pour the orzo into the hot broth and let it cook for about 10 minutes until tender but still with a slight bite that adds texture to every spoonful.

Step 5: Shred and Return Chicken

While the orzo cooks, shred the chicken breasts with two forks, turning them into tender, bite-sized pieces that soak up the lemony broth. Return the shredded chicken to the pot and stir everything together. Your soup is beginning to take shape in the most delicious way possible.

Step 6: Temper the Egg-Lemon Mixture

In a separate bowl, whisk the egg yolks with the fresh lemon juice until smooth and harmonious. To avoid curdling, slowly add 1-2 scoops of the hot soup broth into this mixture while whisking continuously—this step is crucial for the luxurious creaminess that makes this Greek Lemon Chicken Soup Recipe so special.

Step 7: Finish the Soup

Carefully drizzle the tempered egg-lemon mixture back into the pot, stirring lightly. Continue cooking for about five more minutes until the soup thickens slightly and gains that silky texture. Stir in the chopped fresh dill, season with salt and pepper to taste, and your soup is ready to be devoured.

How to Serve Greek Lemon Chicken Soup Recipe

Garnishes

A sprinkle of extra fresh dill not only adds a beautiful pop of green but also enhances the soothing herbal notes. You might also like a few lemon wedges on the side for those who prefer an extra zesty kick. A drizzle of good quality olive oil can bring a lovely richness just before serving.

Side Dishes

This soup pairs wonderfully with warm, crusty bread for dipping, adding a satisfying bite to each spoonful. A crisp Greek salad with cucumbers, tomatoes, and feta complements the bright, tangy flavors of the soup perfectly. For something heartier, roasted vegetables or a light rice pilaf also work beautifully alongside it.

Creative Ways to Present

Serve the soup in rustic bowls to showcase its comforting appeal, or try garnishing with a dollop of Greek yogurt swirled on top for extra creaminess and visual contrast. You can also present it at a dinner party in small cups as an elegant appetizer to win over your guests’ hearts from the first sip.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer your leftover Greek Lemon Chicken Soup Recipe into an airtight container and refrigerate. It will stay fresh for up to 3 days, making it an excellent option for next-day meals or quick lunches that still feel special.

Freezing

This soup freezes exceptionally well. Portion it into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 3 months. When you’re ready, thaw in the refrigerator overnight to maintain the soup’s texture and vibrant flavors.

Reheating

Reheat the soup gently on the stove over low to medium heat, stirring occasionally to prevent the egg-lemon mixture from separating. If it thickens too much, add a splash of chicken stock or water to loosen it back up. Microwave reheating is fine too—just stir every 30 seconds until hot.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra richness and stay juicy. Just be sure to cook them fully before shredding.

Is orzo required or can I substitute another pasta?

Orzo is traditional and works perfectly because of its size and texture, but small pastas like acini di pepe or even broken vermicelli can be swapped in without a problem.

How do I prevent the egg and lemon mixture from curdling?

Tempering is key—slowly whisk hot broth into the egg-lemon mixture before adding it back into the pot to gently raise its temperature and avoid scrambling.

Can I make this soup vegetarian?

For a vegetarian twist, use vegetable stock and add mushrooms or tofu instead of chicken. The lemon and dill will still shine beautifully.

Why does the soup thicken after adding the egg yolks?

The egg yolks combined with lemon juice act as a natural thickener, creating a luscious, creamy texture without needing cream or flour.

Final Thoughts

This Greek Lemon Chicken Soup Recipe is a true culinary hug in a bowl. Its bright, tangy essence balanced with tender chicken and comforting orzo creates a dish that feels as good as it tastes. I can’t wait for you to try it yourself and make it a beloved staple in your home — every spoonful is a little celebration of flavor and warmth.