Greek Lemon Chicken Soup Recipe

If you crave a bowl of comfort that tastes like sunshine in a spoon, Greek Lemon Chicken Soup is about to become your new go-to recipe. This traditional favorite, also known as Avgolemono, is silky, lemony, and absolutely brimming with savory flavor. The combination of tender chicken, bright lemon, aromatic herbs, and the gentle richness from eggs makes each bite warming and fresh at the same time—no wonder it’s a classic! Whether you’re looking for a nourishing meal on a chilly day or something to brighten up your dinner routine, Greek Lemon Chicken Soup is a recipe worth treasuring.

Ingredients You’ll Need

Ingredients You’ll Need

Everything in Greek Lemon Chicken Soup serves a purpose, from the base of aromatic vegetables to the zippy hit of lemon and fresh dill at the end. The ingredient list is delightfully straightforward, but don’t underestimate how much depth you’ll get from each pantry staple and fresh addition!

• Olive oil: A foundational fat that helps develop flavor right from the start; use a good quality extra virgin for the best results.
• Yellow onion (1 cup, diced): Adds a sweet, mellow background and contributes to the soup’s savory flavor base.
• Carrots (½ cup, diced): Lends a delicate natural sweetness and beautiful color; about 2 large carrots does the trick.
• Celery (½ cup, diced): Provides an earthy undertone; about 3 to 4 stalks will give you the right volume and texture.
• Garlic (5 cloves, minced): For aromatic depth and a subtle garlicky warmth that lifts every spoonful.
• Lemon peel (2 strips): Adds cheerful citrus notes that infuse the soup from the very beginning—just be sure to remove before serving.
• Dried oregano (½ tbsp): Brings that unmistakable Greek flavor; dried is ideal for a punchy, fragrant note.
• Bay leaves (2): Adds another layer of aromatic flavor; omit if you don’t have them on hand, but you’ll notice if you do!
• Chicken broth (6 cups): Use a rich chicken or bone broth for a deeply savory, satisfying base.
• Dry white rice (½ cup): The rice thickens the soup and gives it body, soaking up loads of flavor in the process.
• Egg (1) and egg yolk (1): These are the key to the soup’s creamy texture—no cream required!
• Shredded chicken breast (2 cups): Use leftover cooked chicken or poach fresh for tender, protein-packed bites.
• Baby spinach (3-4 oz, about 3 handfuls): Adds gorgeous flecks of green and a nutritional boost at the finish.
• Lemon juice (¼ cup): The star flavor—taste and adjust for your perfect balance of bright, tangy goodness.
• Fresh chopped dill (1 tbsp): Nothing says Greek comfort food like the fresh, herbaceous flavor of dill right at the end.
• Salt and pepper (to taste): Essential for rounding out all the flavors; don’t skimp on tasting and seasoning at the end!

How to Make Greek Lemon Chicken Soup

Step 1: Build the Flavor Base

Set your largest pot or Dutch oven over medium heat and pour in a splash of olive oil. Give it a moment to heat up, then toss in your diced onion, carrots, celery, and those fragrant lemon peel strips. Season generously with salt and pepper to start layering your flavor. Let the veggies sauté for about five minutes, stirring now and then, until the onions start to turn translucent and everything smells incredible. Garlic goes in for the last minute—just long enough to release its magic without burning.

Step 2: Simmer with Herbs and Add Rice

Nestle in the dried oregano and bay leaves, then pour over your chicken broth. Stir everything together and crank up the heat until it’s boiling. Now, it’s time to add the rice—this is what gives Greek Lemon Chicken Soup its wonderful heartiness. Lower the heat to medium-low and let it simmer for ten minutes, allowing the rice to mostly cook and all those flavors to meld together beautifully.

Step 3: Remove Aromatics

Grab a slotted spoon and fish out the lemon peels and bay leaves. They’ve done their job imparting flavor and are ready to step aside so you can move on to the creamy, dreamy part of the soup.

Step 4: Temper and Add Eggs

Now for the step that makes Greek Lemon Chicken Soup uniquely luscious! In a separate bowl, whisk together the egg and extra yolk. Slowly ladle a bit of the hot broth into the bowl, whisking the entire time—this tempers the eggs so they gently thicken the soup instead of scrambling. Once you’ve whisked in two or three ladlefuls and everything is smooth, pour this egg mixture gradually back into the pot, stirring constantly to create a velvety, creamy consistency.

Step 5: Add Chicken, Greens, and Final Seasoning

Toss in your shredded chicken, a generous handful of baby spinach, the dill, and a key squeeze of lemon juice. Let it all heat together for just a few minutes so the chicken warms through, the spinach wilts, and the soup takes on a bright, herbal aroma. Taste and add more salt, pepper, lemon juice, or dill as needed—this final seasoning is where your Greek Lemon Chicken Soup truly shines!

How to Serve Greek Lemon Chicken Soup

Garnishes

The finishing touches can turn a humble bowl into something restaurant-worthy. A sprinkle of fresh dill or extra cracked black pepper right before serving brings a pop of color and a burst of fresh aroma. If you’re feeling indulgent, a drizzle of extra virgin olive oil over each bowl elevates the whole experience, while extra lemon wedges allow everyone to adjust the brightness to their liking.

Side Dishes

Greek Lemon Chicken Soup is spectacular all on its own, but pairing it with a hunk of crusty bread, warm pita, or a simple Greek salad brings it all full circle. For something heartier, serve alongside roasted potatoes or a light cucumber-tomato salad for that classic Greek taverna feeling at home.

Creative Ways to Present

Bored of the same old soup bowls? Try serving Greek Lemon Chicken Soup in a deep mug for a cozier vibe, or ladle it into shallow plates for a more dramatic presentation. You could also offer small espresso-size cups as an appetizer at dinner parties, garnished with a sprig of dill and a swirl of lemon zest for flair.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Greek Lemon Chicken Soup to an airtight container and store it in the refrigerator. The flavors will continue to develop overnight, making for an even tastier bowl the next day. For the best texture, try to enjoy your leftovers within 3 days.

Freezing

If you’re interested in freezing, let the soup cool completely, then ladle into freezer-safe containers. It’s ideal to freeze before adding the egg and spinach, as dairy-free soups freeze a little better. If frozen after completion, just note the texture may change slightly, but the flavor will stay comfortingly familiar.

Reheating

Reheat Greek Lemon Chicken Soup gently over medium-low heat on the stovetop, whisking occasionally to recombine all those lovely creamy components. Try to avoid boiling the soup when reheating, as the eggs can separate and become grainy. A squeeze of fresh lemon or a bit more dill can refresh the flavors just before eating.

FAQs

Can I use orzo or another grain instead of white rice?

Absolutely! Orzo is a popular swap and tastes fantastic in Greek Lemon Chicken Soup. You can also try quinoa, farro, or even cauliflower rice for a low-carb version—just adjust the cooking time as needed.

Is it necessary to temper the eggs?

Tempering is essential for creating that creamy, smooth texture without scrambling the eggs. It ensures a luxurious finish and is easier than it sounds—just whisk vigorously and add the hot broth gradually.

How can I make Greek Lemon Chicken Soup vegetarian?

For a meat-free version, substitute the chicken broth with vegetable broth and swap the shredded chicken for extra spinach, chickpeas, or even cannellini beans. The soup will still be wonderfully satisfying and full of that signature lemony brightness.

What’s the best way to shred chicken for this soup?

Poaching a couple of chicken breasts in water or broth and then pulling them apart with two forks creates the perfect shreds. Rotisserie chicken shortcuts are great in a pinch—just remove the skin for the cleanest result.

Can I add other vegetables to this soup?

Definitely! Peas, diced zucchini, or a handful of fresh herbs like parsley or mint can all add extra color and flavor. Just keep in mind that the simplicity of Greek Lemon Chicken Soup is its charm, so don’t overdo it.

Final Thoughts

If you’re yearning for a soup that brings together coziness and freshness, Greek Lemon Chicken Soup is the dish to try next. Every spoonful is a hug from the Mediterranean, and the best part is, you don’t need to wait for a special occasion to enjoy it—just grab a pot and make it tonight. I hope it brings just as much happiness to your table as it does to mine!

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