There is something incredibly comforting about a bowl of homemade soup, especially when it’s bursting with fresh, vibrant flavors. This Greek Lemon Chicken Soup Recipe is a shining example of that — it’s bright and zesty from the fresh lemon juice, hearty with tender chicken and orzo, and beautifully balanced with savory broth and vegetables. Every spoonful feels like a warm hug, perfect for any time you crave a nourishing, soul-soothing meal that’s both simple and sophisticated. I can’t wait to share how easy and delightful this recipe is to make!
Ingredients You’ll Need
Getting ready to make this Greek Lemon Chicken Soup Recipe? You’ll be pleasantly surprised how straightforward and accessible these ingredients are. Each one plays an important role in creating a soup that’s flavorful, satisfying, and keeps that signature bright lemony edge.
- Chicken broth: The savory base that carries all the flavors through every bite.
- Fresh lemon juice: Adds vibrant acidity and brightens the entire soup beautifully.
- Shredded carrots: Provides subtle sweetness and a lovely pop of color.
- Finely chopped onion: Builds a foundation of savory depth and aroma.
- Finely chopped celery: Adds crunch and herbal freshness to the mix.
- Cooked, shredded chicken breast: The protein star that makes this soup hearty and wholesome.
- Orzo pasta (or rice): Soft, tender grains that create a comforting texture.
- Large eggs: Whisked with lemon juice to make the luscious, silky egg-lemon sauce called avgolemono that defines this soup.
- Salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
- Fresh dill or parsley (optional): A fragrant green garnish to finish with a flourish.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by bringing your chicken broth to a boil in a large pot. Once boiling, add the shredded carrots, finely chopped onion, and celery. Reduce the heat to medium and let it simmer gently for about 10 minutes. This softens the vegetables and infuses the broth with their sweet, earthy flavors—setting the stage for a truly comforting soup.
Step 2: Add the Orzo and Chicken
Next, stir in the orzo pasta or rice along with your cooked, shredded chicken breast. Let the soup simmer for another 8 to 10 minutes until the orzo is cooked al dente. This step brings heartiness to the soup, making it more filling without weighing it down.
Step 3: Prepare the Egg-Lemon Mixture
In a separate bowl, whisk together the eggs and fresh lemon juice until the mixture is smooth and bright. This egg-lemon blend is what makes this Greek Lemon Chicken Soup Recipe unique and delightfully tangy.
Step 4: Temper the Egg Mixture
To avoid scrambling the eggs, slowly ladle about one cup of the hot soup broth into the egg-lemon mixture while constantly whisking. This careful tempering warms the eggs gently and prepares them to join the soup beautifully without curdling.
Step 5: Incorporate the Egg Mixture into the Soup
Gradually pour the tempered egg-lemon mixture back into the pot, stirring constantly to combine everything smoothly. Keep the heat low and gently warm the soup for a few minutes—but be sure not to let it boil, as that could curdle the eggs and ruin the silky texture.
Step 6: Season and Finish
Finally, season your soup with salt and freshly ground black pepper to taste. Add a handful of freshly chopped dill or parsley if you want a fresh, herbal touch. Now your Greek Lemon Chicken Soup Recipe is ready to warm your soul and delight your taste buds.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Fresh herbs like dill or parsley are the perfect garnish here, adding an inviting burst of color and a bright, herbal finish. A simple sprinkle of cracked black pepper right before serving also elevates the flavors.
Side Dishes
This soup pairs beautifully with rustic bread or warm pita to soak up every last drop. A light Greek salad with cucumbers, tomatoes, olives, and feta cheese makes for a refreshing side that complements the soup’s lemony brightness.
Creative Ways to Present
For a special touch, try serving this soup in warmed bowls with a lemon wedge on the side for that extra zesty squeeze. Garnishing with a drizzle of good-quality olive oil or a sprinkle of toasted pine nuts adds a lovely texture and richness.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Because the egg-lemon mixture is delicate, gentle reheating is key to maintaining the soup’s creamy texture.
Freezing
Freezing this soup is not recommended since the eggs can separate or curdle when thawed. It’s best enjoyed fresh or refrigerated for a short time before reheating.
Reheating
Reheat your soup slowly on the stovetop over low heat, stirring gently. Avoid boiling to prevent the eggs from scrambling. Adding a splash of broth if the soup feels too thick helps keep the texture just right.
FAQs
Can I use rice instead of orzo in this Greek Lemon Chicken Soup Recipe?
Absolutely! Rice is a great alternative to orzo if you prefer or don’t have orzo on hand. Just adjust the cooking time accordingly to make sure it’s tender but not mushy.
Is it necessary to use fresh lemon juice?
Yes, fresh lemon juice is key to achieving the bright, vibrant flavor characteristic of this soup. Bottled lemon juice lacks the brightness and fresh tang, which makes a big difference.
Can I make this soup vegetarian?
You can, by substituting the chicken broth with vegetable broth and omitting the chicken. Adding extra vegetables or beans can keep it hearty and satisfying.
Why do I need to temper the egg mixture?
Tempering prevents the eggs from cooking too quickly and turning into scrambled eggs in the soup. Slowly adding hot broth to the eggs warms them gently so they can be incorporated smoothly.
Can this soup be made ahead and frozen?
This soup is best enjoyed fresh or refrigerated and reheated gently. Freezing is not recommended because the egg-lemon sauce can separate and lose its silky texture.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is a beautiful blend of simple ingredients and classic techniques that result in something truly special. It’s nourishing, flavorful, and perfect for any day you want a meal that feels homemade and heartfelt. I wholeheartedly encourage you to give it a try — once you do, it might just become one of your go-to comfort soups too!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy soup made with chicken broth, fresh lemon juice, vegetables, orzo pasta, and tender shredded chicken. The soup is enriched with a silky egg-lemon mixture that adds richness and a bright, zesty flavor. Perfect for a nourishing meal that’s light yet satisfying, this traditional Greek recipe is easy to prepare and serves six.
Ingredients
Soup Base
- 8 cups chicken broth
- ½ cup shredded carrots
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup orzo pasta (or rice)
- 1 cup cooked, shredded chicken breast
- Salt and freshly ground black pepper, to taste
Egg-Lemon Mixture
- 3 large eggs
- ½ cup fresh lemon juice
Garnish
- Fresh dill or parsley (optional)
Instructions
- Sauté the Vegetables: In a large pot, bring the chicken broth to a boil.
- Simmer Vegetables: Add shredded carrots, chopped onion, and chopped celery to the boiling broth. Reduce heat to medium and simmer for 10 minutes until the vegetables are tender.
- Add Orzo and Chicken: Stir in the orzo pasta (or rice) and shredded chicken. Continue to simmer for 8 to 10 minutes until the orzo is cooked al dente.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk together the eggs and fresh lemon juice until smooth and well combined.
- Temper the Egg Mixture: Slowly ladle about 1 cup of the hot broth into the egg-lemon mixture while whisking continuously to prevent the eggs from curdling.
- Incorporate Egg Mixture: Gradually pour the tempered egg mixture back into the soup pot, stirring constantly to combine evenly.
- Heat Gently: Warm the soup gently over low heat for a few minutes, taking care not to let it boil as boiling can cause the eggs to curdle.
- Season and Serve: Add salt and freshly ground black pepper to taste. Garnish with fresh dill or parsley if desired, and serve the soup warm.
Notes
- Tempering the eggs with hot broth is crucial to avoid curdling and achieve a smooth, creamy texture.
- You can substitute orzo pasta with rice for a gluten-free option.
- The soup is traditionally served warm but can be enjoyed at room temperature.
- Use fresh lemon juice for the best, bright lemon flavor.
- Adding fresh herbs like dill or parsley enhances the flavor and presentation.
