The Ultimate Greek Lemon Chicken Soup Recipe for Cozy Nights

Comfort meets zesty brilliance in this hearty avgolemono soup recipe that blends Mediterranean flavors with pure warmth.

Authentic Greek lemon chicken soup delivers a creamy, tangy experience straight from traditional kitchens.

Silky eggs and bright citrus create a luxurious base that elevates each spoonful.

Tender chicken pieces nestle perfectly within the rich broth, promising deep satisfaction.

Whisked eggs give this classic soup its signature smooth texture and velvety appearance.

Fragrant herbs and a splash of lemon juice dance together, creating a soul-warming dish that feels like a culinary hug.

You’ll fall in love with every delightful, comforting bite of this remarkable soup.

FAQs

• What is avgolemono sauce?

A creamy, tangy sauce made by whisking eggs and lemon juice together, then slowly adding hot broth to create a smooth, silky texture without curdling the eggs.

• Why do I need to temper the eggs?

Tempering prevents the eggs from scrambling by gradually raising their temperature with hot broth, ensuring a smooth, creamy soup consistency without lumps.

• Can I use different types of rice?

While traditional Greek lemon chicken soup uses white rice, you can substitute with orzo pasta or brown rice for a different texture and nutritional profile.

• Is this soup healthy?

Yes, it’s a nutritious meal packed with lean protein from chicken, vegetables like carrots and celery, and provides a good balance of nutrients with a light, refreshing lemon flavor.

Greek Lemon Chicken Soup Distinct Features

• Warm, hearty Greek lemon chicken soup offers ultimate comfort with its rich, creamy texture and tangy flavor that hugs your taste buds.
• Easily whip up this delightful soup in under an hour, making it perfect for busy weeknights or spontaneous meal preparations.
• Packed with tender chicken, soft rice, and gentle vegetables, this soup appeals to all ages, transforming mealtime into a delicious family gathering.
• Combines protein, vegetables, and grains in a single pot, providing a balanced meal that's both satisfying and wholesome without complicated cooking techniques.

Greek Lemon Chicken Soup Ingredient Notes

• Chicken: Tender, cooked protein that adds heartiness to the soup.
• Chicken Broth: Flavorful liquid base that provides depth and richness to the soup.
• Rice: Comforting grain that adds texture and makes the soup more filling.

• Carrots, Celery, Green Onions: Fresh vegetables that create a classic soup flavor profile.
• Garlic: Aromatic ingredient that enhances the overall taste of the soup.

• Eggs, Lemon Juice: Key components of avgolemono sauce that create a creamy, tangy texture.
• Bay Leaves, Salt, Pepper: Seasonings that enhance and balance the soup's flavors.
• Olive Oil: Cooking fat used to sauté vegetables and start the soup base.
• Parsley: Optional fresh herb garnish that adds a bright, fresh touch.

Kitchen Essentials for Lemon Chicken Soup

• Dutch oven: Large, heavy pot perfect for sautéing vegetables and simmering soup.
• Medium bowl: Essential for whisking egg-lemon sauce and tempering eggs.
• Whisk: Critical tool for smoothly blending eggs and creating creamy avgolemono sauce.
• Ladle: Helps transfer hot broth when tempering eggs without splashing.
• Cutting board: Needed for chopping vegetables like carrots, celery, and green onions.
• Chef's knife: Sharp knife for precise vegetable and herb preparation.
• Wooden spoon: Great for stirring soup and preventing rice from sticking.

Making Greek Lemon Chicken Soup at Home

Step 1: Warm Up the Pot

Heat olive oil in a large Dutch oven over medium-high heat.

• Carrots
• Celery
• Green onions

Add minced garlic and sauté until the vegetables become fragrant and slightly softened.

Step 2: Build the Soup Foundation

Pour chicken broth into the pot and add bay leaves.

Bring the mixture to a rolling boil.

• Rice
• Salt
• Pepper

Lower the heat to medium-low and let the soup simmer for about 20 minutes until the rice becomes tender.

Mix in the cooked chicken pieces.

Step 3: Create Creamy Lemon Magic

In a separate bowl, whisk together lemon juice and eggs until well combined.

Carefully temper the egg mixture by slowly adding two ladles of hot broth while continuously whisking.

This prevents the eggs from scrambling.

Step 4: Finish and Serve

Gently pour the tempered egg-lemon mixture into the soup, stirring constantly.

Remove from heat immediately to prevent curdling.

If desired, sprinkle fresh chopped parsley on top for a burst of color and flavor.

Serve hot and enjoy the tangy, comforting Greek classic.

Greek Lemon Chicken Soup Tips for Zing

• Slowly add hot broth to egg mixture while continuously whisking to create a smooth, silky texture without scrambling the eggs.
• Use homemade chicken broth or add a splash of white wine during vegetable sautéing for richer, more complex taste.
• Choose short-grain or arborio rice for creamier consistency, or swap with quinoa for a gluten-free alternative.
• Adjust rice quantity or simmering time to achieve desired soup consistency – less rice for thinner soup, more for heartier version.
• Chop parsley right before serving to maintain vibrant color and maximize fresh, bright flavor profile.

Lemon Chicken Soup Fresh Combinations

• Vegetarian Version: Replace chicken with tofu or chickpeas, use vegetable broth instead of chicken broth for a plant-based protein-packed soup.
• Gluten-Free Option: Swap rice with quinoa or cauliflower rice to make the recipe completely gluten-free and maintain a similar texture.
• Low-Carb Alternative: Use cauliflower rice or zucchini noodles instead of traditional rice to reduce carbohydrate content while keeping the classic Greek soup flavor profile.
• Dairy-Free Adaptation: Ensure all ingredients are dairy-free and skip any potential dairy additions, focusing on the natural richness of the egg-lemon sauce.

Greek Lemon Chicken Soup Served Best

• Cozy Comfort Combo: Pair this hearty Greek lemon chicken soup with a crisp Greek salad for a complete Mediterranean-inspired meal that brings sunshine to your plate.
• Bread Buddy Boost: Serve alongside warm, crusty sourdough or traditional Greek pita bread to soak up the delicious, tangy broth and add delightful texture.
• Wellness Bowl Upgrade: Top the soup with a sprinkle of fresh dill or oregano, and add a dollop of Greek yogurt for extra protein and a creamy contrast to the bright lemon flavors.
• Elegant Entertaining Touch: Garnish with additional chopped parsley and a light drizzle of extra virgin olive oil just before serving to elevate the presentation and add a luxurious finish.

Lemon Chicken Soup Storage and Reheat Advice

• Store soup in airtight container for 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer to freezer-safe container, leaving 1-inch space for expansion. Keeps well for up to 2 months. Avoid freezing with rice to maintain texture.
• Place portion in microwave-safe bowl. Cover with damp paper towel. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when soup is steaming hot.
• Pour soup into saucepan. Add splash of chicken broth to prevent thickening. Warm over medium-low heat, stirring gently. Avoid boiling to prevent egg sauce from breaking or curdling.

Greek Lemon Chicken Soup Recipe

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4.9 from 40 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Authentic avgolemono soup weaves Greek culinary magic through tender chicken, silky eggs, and bright lemon essence. Mediterranean comfort arrives in each creamy, zesty spoonful that warms home kitchens with Mediterranean charm.

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Ingredients

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Protein:

• 2 cooked boneless chicken breast pieces, shredded (about 6–8 ounces / 170–225 grams)

Vegetables:

• 1/2 to 1 cup finely chopped carrots (120–240 milliliters)
• 1/2 to 1 cup finely chopped celery (120–240 milliliters)
• 1/2 to 1 cup finely chopped green onions (120–240 milliliters)
• 2 garlic cloves, finely chopped

Liquid and Seasoning Base:

• 8 cups low-sodium chicken broth (1.9 liters)
• 1/2 cup freshly-squeezed lemon juice (120 milliliters)
• 2 bay leaves
• Extra virgin olive oil
• Salt and pepper

Additional Ingredients:

• 1 cup rice (240 milliliters)
• 2 large eggs
• Fresh parsley for garnish (optional)

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Instructions

1. Warm olive oil in a large Dutch oven over medium-high heat. Sauté chopped carrots, celery, and green onions until softened, then add minced garlic and cook for an additional 30 seconds.
2. Pour chicken broth into the pot, add bay leaves, and bring to a rolling boil. Introduce rice, season with salt and pepper, then reduce heat to medium-low. Simmer for approximately 20 minutes until rice reaches tender consistency.
3. Incorporate cooked chicken into the simmering broth, allowing flavors to meld together for 2-3 minutes.
4. In a separate bowl, vigorously whisk fresh lemon juice with eggs until smooth and well combined.
5. Carefully temper the egg mixture by slowly adding two ladles of hot broth while continuously whisking to prevent egg scrambling.
6. Remove soup from heat and gently pour the tempered egg-lemon mixture into the pot, stirring quickly to create a creamy, silky texture.
7. Let the soup rest for 1-2 minutes to allow flavors to harmonize. Optionally, garnish with fresh chopped parsley before serving hot.

Notes

• Use fresh, high-quality chicken broth for a rich, authentic flavor that elevates the entire soup’s taste profile.
• Carefully temper eggs by slowly adding hot broth while whisking to prevent scrambling, ensuring a silky smooth avgolemono sauce.
• Opt for short-grain rice like Arborio for a creamier texture, or swap with quinoa for a gluten-free alternative that maintains the soup’s hearty consistency.
• Let the soup rest for a few minutes after adding the egg-lemon mixture to allow flavors to meld and achieve the perfect creamy consistency without overcooking the delicate sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 15 g
• Cholesterol: 80 mg