Greek Lemon Chicken Soup Recipe

If you’re craving a cozy, tangy, and comforting bowl of soup, then you’re in for a treat with this Greek Lemon Chicken Soup Recipe. This isn’t just any soup—it’s the classic Avgolemono, a beautiful blend of chicken, rice, and that fresh zing of lemon paired with eggs to give it an irresistibly creamy texture. I absolutely love how this turns out every time, and I can’t wait to share the steps and tips that make it foolproof for you.

this Recipe

Ingredients You’ll Need

The ingredients for this Greek Lemon Chicken Soup Recipe come together perfectly to create a soulful and nourishing meal. A few simple veggies, chicken broth, lemon, eggs, and rice are all you need. For the best flavor, I always reach for a good quality olive oil and fresh lemon juice—it really brightens everything up.

• Extra Virgin Olive Oil: Using a Greek olive oil brings true authenticity and richness to the soup.
• Carrots: Finely chopped for just a hint of natural sweetness and texture.
• Celery: Adds subtle depth and freshness to the broth.
• Green Onions: I love their mild onion flavor that blends nicely without overpowering.
• Garlic: Two cloves for that essential aroma and savory base.
• Low-Sodium Chicken Broth: Use a good quality broth to ensure your soup isn’t too salty and tastes clean.
• Bay Leaves: A touch of earthiness that rounds out the flavors.
• Rice: I prefer short-grain or jasmine rice, and I always soak it beforehand for even cooking.
• Salt and Pepper: Season to taste, but be mindful since broth can add saltiness.
• Cooked Boneless Chicken Breast: Shredded or diced—rotisserie chicken works wonderfully here.
• Freshly-Squeezed Lemon Juice: This is the star that makes your soup lively and tangy.
• Large Eggs: They make the soup silky and creamy without any cream or dairy.
• Fresh Parsley (optional): For garnish that adds fresh color and subtle herbaceous notes.

Variations

This Greek Lemon Chicken Soup Recipe is wonderfully flexible, and I encourage you to personalize it based on what you love or what you have on hand. Over the years, I’ve played around a bit and found some twists that really work.

• Orzo Instead of Rice: I swapped rice for orzo once when I ran out, and it was just as tasty—but keep an eye on the cooking time since orzo cooks faster.
• Vegetarian Version: Use vegetable broth and omit chicken, adding mushrooms or extra veggies for a meatless spin.
• Herb Boost: Fresh dill or mint added just before serving gives a fresh Greek touch that’s delightful.
• Extra Veggies: Sometimes I add finely chopped zucchini or spinach for more greens, especially in late summer.

How to Make Greek Lemon Chicken Soup Recipe

Step 1: Sauté the Vegetables for a Flavorful Base

Start by heating a tablespoon of your best extra virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the finely chopped carrots, celery, and green onions, and toss them together. I love this step because the aroma fills the kitchen, giving a hint of the deliciousness to come. After about 3–4 minutes, toss in the garlic and stir for about a minute—just enough so it doesn’t burn but releases its aroma.

Step 2: Build Up the Broth and Cook the Rice

Pour in the chicken broth along with the bay leaves, then crank the heat up until your pot reaches a rolling boil. Once boiling, add the rice, salt, and pepper. I recommend rinsing and even soaking your rice for about 15 minutes ahead of time—it helps the grains cook evenly and not get mushy. Lower the heat to medium-low and let it simmer gently for about 20 minutes, or until the rice is tender.

Step 3: Add the Chicken and Prepare the Avgolemono Sauce

Once the rice is perfectly cooked, stir in your shredded cooked chicken. Now, here’s where people often get nervous: the egg-lemon sauce. In a separate bowl, whisk the eggs and lemon juice until combined. Then slowly and carefully temper the eggs by adding two ladles of hot broth from your soup into the egg mixture while whisking briskly. This step prevents the eggs from scrambling when added to the hot soup.

Step 4: Finish the Soup with Care

Pour the tempered egg-lemon sauce back into the pot with the soup and immediately take the pot off the heat. Stir gently and steadily—the soup should become silky and creamy, not curdled or lumpy. This final touch is what makes this Greek Lemon Chicken Soup Recipe so special. Garnish with fresh parsley if you like, ladle into bowls, and enjoy with crusty bread.

How to Serve Greek Lemon Chicken Soup Recipe

Garnishes

I always sprinkle a handful of freshly chopped parsley on top right before serving—it adds that little pop of color and freshness. Sometimes I toss in thinly sliced green onions for an extra mild onion kick. If you want to get fancy, a drizzle of good olive oil or a few crumbled feta pieces on top can also be delightful.

Side Dishes

This soup feels so complete on its own, but my go-to is crusty bread or warm pita to soak up every drop. Greek village salad with cucumbers, tomatoes, olives, and feta pairs beautifully and keeps the meal light and fresh. For a heartier feast, grilled veggies or roasted lemon potatoes work like a charm.

Creative Ways to Present

When I’ve served this Greek Lemon Chicken Soup Recipe for special occasions, I like to ladle it into pretty soup bowls and garnish with a lemon slice on the side and a sprinkle of bright parsley right at the last minute. Offering individual lemon wedges at the table lets everyone adjust the tang to their taste, which is a fun interactive touch for guests.

Make Ahead and Storage

Storing Leftovers

I store leftover Greek Lemon Chicken Soup in airtight containers in the refrigerator, and it keeps beautifully for up to 3 days. Make sure it cools down before sealing to avoid sogginess, and reheat gently to keep the texture silky.

Freezing

I’ve frozen this soup a few times with good results. Just be mindful that freezing can slightly change the texture of the rice and eggs, so I prefer to freeze it without the egg-lemon sauce and add it fresh when reheating for the best quality.

Reheating

Reheat your leftovers on the stovetop over low heat, stirring often to keep it smooth. If you froze the soup without the egg-lemon sauce, you can prepare a fresh batch of it and whisk in at the end when the soup is piping hot—this brings back that fresh, creamy finish wonderfully.

FAQs

Final Thoughts

I’ve cooked this Greek Lemon Chicken Soup Recipe for friends and family countless times, and it never fails to bring smiles and seconds. It’s one of those recipes that feels both special and like a warm hug on a chilly evening. I hope you’ll give it a try and find it as comforting and straightforward as I do—trust me, once you master the egg-lemon sauce, you’ll want to make this soup again and again.

Print