If you have ever longed for a comforting bowl that warms your soul and brightens your day, this Greek Lemon Chicken Soup Recipe is the answer. It blends tender chicken, bright lemon, fresh herbs, and simple wholesome ingredients into a luscious, silky broth that tastes like a heartfelt embrace. This soup delivers classic Mediterranean flavors with a refreshing zing and a cozy touch, perfect for any season or occasion.
Ingredients You’ll Need
The magic of this soup lies in how these straightforward ingredients come together to create depth, freshness, and an inviting texture. Each component plays a vital role in balancing brightness, savoriness, and an earthy aroma that makes the Greek Lemon Chicken Soup Recipe so memorable.
- Olive oil: Adds rich, fruity undertones and helps soften the vegetables for a flavorful base.
- 1 cup diced yellow onion: Sweetness and body come from sautéed onions, setting a perfect foundation.
- ½ cup diced carrots: Contributes subtle natural sweetness and a lovely pop of color.
- ½ cup diced celery: Adds crunch and a subtle herbal aroma that lifts the soup.
- 5 cloves garlic (minced): Deepens the flavor with its pungent, warming notes.
- 2 strips lemon peel: Imparts a bright, citrusy fragrance that defines the soup’s character.
- ½ tbsp dried oregano: Offers earthy and slightly peppery sweetness, essential to Greek cuisine.
- 2 bay leaves: Infuse a mild herbal aroma with hints of pine and eucalyptus.
- 6 cups chicken broth: The hearty liquid base that ties all flavors together seamlessly.
- ½ cup dry white rice: Adds body and subtle creaminess as it cooks and thickens the broth.
- 1 egg and 1 egg yolk: Combined into the soup for a silky, rich texture and that classic lemony tang.
- 2 cups shredded chicken breast: Protein-packed and tender for a satisfying bite.
- 3-4 oz baby spinach: Brings fresh, earthy notes and vibrant green color.
- ¼ cup lemon juice: The bright sparkle that balances richness with refreshing acidity.
- 1 tbsp fresh chopped dill: Adds delicate, citrusy herbal flavor that echoes the lemon beautifully.
- Salt + pepper (to taste): Essential seasoning that enhances all the other ingredients.
- 2 tablespoons fresh parsley, finely chopped: Garnishes with a burst of green freshness and mild bitterness.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Begin by heating the olive oil in a large pot over medium heat. Toss in the diced onions, carrots, celery, and lemon peel strips, letting them soften and mingle together for about 5 minutes. This base not only smells incredible but develops the essential flavors your soup depends on. Then, add the minced garlic and cook just for a minute more—this prevents garlic from burning and turning bitter while infusing the oil with its aroma.
Step 2: Build Your Broth
Next, stir in the dried oregano and bay leaves, then pour in your chicken broth. Bring everything to a gentle boil, allowing those herbs and lemon peel to steep and infuse the liquid. Add the dry white rice, reduce the heat, and let it simmer uncovered for 10 minutes, giving the rice time to plump and subtly thicken the soup to a comforting texture.
Step 3: Remove the Infusers
Once the rice is tender, carefully fish out and discard the bay leaves and lemon peel strips. This keeps the soup smooth and ensures you only get the wonderful infused flavors without any tough bits.
Step 4: Temper the Eggs
In a separate bowl, whisk together the egg and egg yolk. Then, slowly ladle some of the hot broth into this mixture to temper the eggs—this prevents curdling when they return to the pot. Stirring constantly, gently pour the egg mixture back into the soup. Watch as the broth turns luxuriously creamy and silky, hallmark features of an authentic Greek Lemon Chicken Soup Recipe.
Step 5: Final Touches
Stir in the shredded chicken, baby spinach, fresh dill, and lemon juice. Let the soup heat through until the spinach wilts and the chicken is warmed. Taste carefully and season with salt and pepper as needed to bring everything into perfect harmony.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
To truly elevate your bowl, sprinkle chopped fresh parsley on top just before serving. The herb adds a refreshing finish that complements the lemon and chicken beautifully, making each spoonful burst with fresh, savory goodness.
Side Dishes
This soup pairs wonderfully with crunchy pita chips, crusty lemon garlic bread, or a simple Greek salad. These sides add texture contrast and keep the Mediterranean vibe alive, turning your meal into a complete and satisfying experience.
Creative Ways to Present
Try ladling the soup into small earthenware bowls for a rustic Greek tavern feel. For a modern twist, serve in mason jars topped with extra dill and a thin lemon slice for a visually stunning presentation that impresses guests instantly.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup Recipe refrigerates nicely in an airtight container for up to 3 days. The flavors deepen over time, making your second bowl even more delightful.
Freezing
If you want to freeze it, remove the egg-tempered soup from the pot first to prevent texture changes, then freeze both the broth and cooked chicken separately. Freeze the stirred egg mixture separately as well and combine fresh when reheating for best results.
Reheating
Reheat gently on the stove over low to medium heat, stirring often. Avoid boiling after adding the eggs to preserve that silky texture. Fresh lemon juice and herbs can be added again at this point to revive the soup’s brightness.
FAQs
Can I use brown rice instead of white rice?
Brown rice can be used, but it will need a longer cooking time and might slightly change the texture of the soup. Adjust the simmering time accordingly to ensure it becomes tender without overcooking the other ingredients.
Is there a vegetarian version of this soup?
Absolutely! Substitute the chicken broth with vegetable broth and omit the chicken. You can add chickpeas or tofu for protein to keep the soup hearty and satisfying while maintaining the fantastic lemon herb flavor.
What’s the best way to store leftovers with the eggs?
Since eggs can change texture when stored or frozen, it’s best to keep the egg mixture separate and add it fresh when reheating. This preserves the soup’s creamy consistency without curdling.
Can I make this soup ahead for a party?
Yes, you can prepare the soup base a day or two in advance, just hold off on adding eggs, spinach, and lemon juice until right before serving. This keeps all flavors fresh and textures perfect for your gathering.
Why is tempering the egg important in this recipe?
Tempering the egg prevents it from scrambling when added to the hot soup. Gradually mixing hot broth into the egg warms it gently, allowing it to thicken the soup perfectly without lumps.
Final Thoughts
Now that you have this wonderful Greek Lemon Chicken Soup Recipe at your fingertips, I encourage you to dive in and make it your own. It’s warm, bright, and comforting in the best way imaginable. Perfect for family dinners or sharing with friends, this easy yet elegant soup is sure to become a beloved staple that’s both healthy and delicious. Happy cooking!
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Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This traditional Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy dish featuring tender shredded chicken, fresh vegetables, and a creamy egg-lemon mixture that enriches the broth. It’s perfect for a light yet satisfying meal, combining wholesome ingredients with bright, fresh flavors.
Ingredients
Vegetables & Aromatics
- 1 cup diced yellow onion
- ½ cup diced carrots
- ½ cup diced celery
- 5 cloves garlic, minced
- 2 strips lemon peel
- 3–4 oz baby spinach
- 2 tablespoons fresh parsley, finely chopped
- 1 tbsp fresh chopped dill
Liquids & Broth
- 6 cups chicken broth
- ¼ cup lemon juice
- 1 tbsp olive oil
Proteins & Grains
- 2 cups shredded chicken breast
- ½ cup dry white rice
- 1 egg
- 1 egg yolk
Seasonings
- ½ tbsp dried oregano
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and lemon peel, cooking for about 5 minutes until softened but not browned. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings and Broth: Stir in dried oregano and bay leaves, then pour in the chicken broth. Bring the mixture to a boil.
- Cook Rice: Once boiling, add the dry white rice, reduce the heat to a simmer, and cook for 10 minutes until the rice is tender and has absorbed some of the broth.
- Remove Aromatics: Take out the bay leaves and lemon peel strips from the pot to avoid overpowering flavors.
- Temper the Eggs: In a separate bowl, whisk together the egg and egg yolk. Gradually add a few ladlefuls of the hot broth to the eggs while whisking continuously to temper the eggs and prevent curdling.
- Incorporate Egg Mixture: Slowly pour the tempered egg mixture back into the pot, stirring constantly to combine it smoothly into the soup, which will thicken the broth and give it a creamy consistency.
- Add Chicken and Greens: Stir in the shredded chicken, baby spinach, fresh dill, and lemon juice. Cook until the chicken is heated through and the spinach is wilted.
- Season and Serve: Taste the soup and adjust with salt and pepper as needed. Garnish with chopped fresh parsley before serving for a burst of freshness.
Notes
- Make sure to temper the eggs properly to avoid scrambling them in the hot broth.
- Use freshly squeezed lemon juice for the best bright and tangy flavor.
- You can substitute the dry white rice with orzo pasta for a different texture.
- This soup can be served as a light main dish or an appetizer.
- Leftover soup stores well in the refrigerator for up to 3 days but may thicken; add extra broth when reheating if needed.
