Looking for a warm, comforting, and flavorful soup that’s perfect for any season? This Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek dish that delivers a creamy texture, bright citrusy tang, and hearty chicken flavor. Whether you need a cozy meal for a chilly evening or a refreshing soup packed with protein and nutrients, this dish has you covered!
Table of Contents
Why You’ll Love Greek Lemon Chicken Soup
✔️ Rich & Creamy – Without using heavy cream!
✔️ Light & Refreshing – The lemon gives it a fresh, zesty taste.
✔️ Protein-Packed – Chicken and eggs provide plenty of protein.
✔️ Easy to Make – Simple steps with minimal ingredients.
✔️ Perfect for Any Occasion – Enjoy it as a comforting meal or a light starter.
Ingredients You’ll Need For Greek Lemon Chicken Soup
For the Soup Base:
- 6 cups chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken (rotisserie chicken works great!)
- 1/2 cup uncooked orzo pasta (or rice for a traditional version)
- 3 large eggs
- 2 lemons, juiced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley or dill for garnish
How to Make Greek Lemon Chicken Soup
Step 1: Prepare the Soup Base
- Warm olive oil in a large pot over medium heat.
- Add the finely chopped onion and cook for 2-3 minutes, stirring occasionally until it turns translucent.
- Mix in the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the chicken broth and bring it to a gentle simmer.
- Stir in the orzo pasta (or rice) and let it cook for 8-10 minutes, stirring occasionally, until tender.
Step 2: Make the Lemon-Egg Mixture
- In a medium bowl, beat the eggs until they become frothy and smooth.
- Gradually whisk in the fresh lemon juice.
- To prevent curdling, slowly add 1 cup of hot broth to the egg mixture while whisking constantly.
- Repeat with another 1/2 cup of broth, ensuring a smooth consistency.
Step 3: Combine & Serve
- Reduce the heat to a gentle simmer and gradually pour the lemon-egg mixture into the soup, stirring continuously.
- Add the shredded chicken and stir until everything is well combined.
- Season with salt and pepper to taste.
- Allow the soup to warm through for 2-3 minutes, being careful not to let it boil.
- Turn off the heat and finish with a sprinkle of chopped fresh parsley or dill for extra freshness.
Serving Suggestions
- Pair with warm pita bread or a Greek salad for a complete meal.
- Add a drizzle of extra virgin olive oil for extra richness.
- Serve with feta cheese crumbles for a Greek-inspired touch.
- Garnish with fresh lemon slices for a decorative and flavorful finish.
Pro Tips for the Best Greek Lemon Chicken Soup
✔️ Use Fresh Lemons – Bottled lemon juice won’t give the same bright flavor.
✔️ Temper the Eggs Properly – Adding hot broth slowly prevents curdling.
✔️ Don’t Overheat After Adding Eggs – Keep the heat low to maintain the creamy texture.
✔️ Adjust the Creaminess – Add more or less lemon juice depending on your preference.
✔️ Make It Ahead – The flavors deepen when the soup sits for a few hours.
How to Store & Reheat Greek Lemon Chicken Soup
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze in individual portions for up to 3 months (without the orzo for best texture).
- Reheat: Warm over low heat, stirring gently to maintain creaminess.
Final Thoughts
Greek Lemon Chicken Soup is the perfect balance of creamy, tangy, and savory flavors, making it a go-to comfort dish for any time of year. Whether you’re making it for a cozy dinner, meal prepping, or serving guests, this soup is sure to impress. Try it today and let us know how it turned out in the comments below! Enjoy your meal! 🍋🍲
PrintGreek Lemon Chicken Soup
Greek Lemon Chicken Soup, or Avgolemono, is a comforting, flavorful soup made with tender chicken, rice, and a creamy, tangy lemon-egg broth. This classic Greek dish is both nourishing and satisfying, perfect for a cozy meal or as a light, refreshing soup for any occasion.
- Cook Time: 35-40 minutes
- Total Time: 48 minute
Ingredients
For the Soup:
1 lb boneless, skinless chicken breasts or thighs
6 cups chicken broth (low-sodium preferred)
1/2 cup long-grain white rice (uncooked)
1 small onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper (adjust to taste)
1/4 teaspoon dried oregano (optional)
For the Avgolemono (Lemon-Egg) Mixture:
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon cornstarch (optional, for extra thickening)
Instructions
Cook the Chicken:
In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
Add the chicken breasts (or thighs) to the pot and season with salt, pepper, and oregano. Cook for about 5-7 minutes, until the chicken is browned on both sides. Remove the chicken and set it aside to cool.
Make the Soup Broth:
Add the chicken broth to the pot and bring it to a simmer. Add the uncooked rice and let it cook for about 15-20 minutes, or until the rice is tender.
While the rice is cooking, shred the cooled chicken into bite-sized pieces using two forks.
Prepare the Avgolemono Mixture:
In a separate bowl, whisk the eggs and lemon juice together until smooth. If you prefer a thicker soup, add the cornstarch and whisk until dissolved. Set aside.
Temper the Avgolemono:
Once the rice is cooked, lower the heat to medium-low. Gradually add a small amount of the hot soup broth into the egg-lemon mixture while whisking constantly. This step is called “tempering” and prevents the eggs from curdling.
Slowly pour the tempered egg-lemon mixture back into the soup, stirring constantly to incorporate. Continue to cook the soup on low heat for an additional 3-5 minutes, allowing it to thicken and become creamy. Be sure not to let it boil, as that can cause the eggs to curdle.
Add the Chicken and Final Seasoning:
Stir the shredded chicken back into the soup. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired.
Serve the soup hot, garnished with fresh herbs or a drizzle of olive oil if desired.
Notes
For a Creamier Soup: You can add a splash of heavy cream to the soup before serving for extra richness.
Substitutions: If you don’t have cornstarch, you can omit it, though it may slightly alter the texture. You can also use brown rice instead of white rice, but keep in mind that the cooking time for brown rice will be longer.
Variations: Try adding chopped vegetables such as carrots, celery, or spinach for extra nutrients and flavor.
Leftovers: This soup keeps well in the fridge for up to 3 days, and it also freezes well. If freezing, note that the texture may slightly change when reheated due to the egg-lemon mixture.
Nutrition
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 150mg
Keywords: Greek Lemon Chicken Soup
