Name: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 6 cups low-sodium chicken broth; 1 cup cooked shredded chicken; 1/2 cup uncooked orzo pasta; 2 large eggs; juice of 2 lemons; salt and black pepper to taste; chopped fresh dill or parsley for garnish (optional)

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If there’s ever a soup that can brighten your mood with a single spoonful, it’s Greek Lemon Chicken Soup. Creamy yet light, tangy from fresh lemon juice, and absolutely loaded with silky orzo, juicy chicken, and tender veggies, this bowlful is rustic Greek comfort at its best. Warm, nourishing, and ready in just 30 minutes, it’s the kind of soup that feels like a cozy hug on a busy weeknight—and trust me, you’ll want to share it with everyone you love!

Greek Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of easy-to-find ingredients for this classic comfort dish, yet each one pulls its weight when it comes to flavor. From bright lemon to herby garnish, every element adds layers of taste, texture, and that sunshiny color that makes Greek Lemon Chicken Soup so irresistible.

Olive oil: The essential starter for gently softening your aromatics and lending a delicious, fruity base flavor.
Onion: Dice it small so it melts into the broth; this brings natural sweetness and depth.
Garlic: Two freshly minced cloves are plenty to perfume the whole pot and give the soup a mouthwatering aroma.
Carrots: Diced carrots add cheerful color and subtle sweetness—don’t skip them for that classic homey vibe.
Chicken broth: Low-sodium is best to control saltiness; use a good-quality broth for rich, savory complexity.
Cooked shredded chicken: A perfect way to use leftovers or a rotisserie chicken; it soaks up all that lemony broth beautifully.
Orzo pasta: These little rice-shaped pasta pieces make the soup so silky and comforting—swap for rice if you prefer it gluten-free.
Eggs: The secret to that signature creamy finish without any actual cream, eggs are gently tempered to thicken the soup.
Lemon juice: Use freshly squeezed for that punchy, lively tartness that makes Greek Lemon Chicken Soup truly sing.
Salt and black pepper: A generous seasoning is key; taste and adjust to make all the flavors pop.
Chopped fresh dill or parsley (optional): Just a sprinkle for garnish makes the bowl look and taste extra special.

How to Make Greek Lemon Chicken Soup

Step 1: Sauté the Aromatics

Start by heating up your olive oil in a large pot over medium heat. Add diced onion, minced garlic, and your carrots. Sauté this trio for 4–5 minutes while stirring occasionally, just until the veggies are softened and the kitchen smells amazing. This step is the secret to unlocking all their flavor and building the perfect base for your Greek Lemon Chicken Soup.

Step 2: Simmer the Broth and Orzo

Pour in the chicken broth and raise the heat to bring the whole pot to a gentle boil. Now stir in the uncooked orzo. Let everything cook together for about 8–10 minutes, stirring occasionally. The orzo will turn tender and plump as it cooks, making every spoonful satisfying and cozy.

Step 3: Warm the Chicken

Turn the heat down to a low simmer and gently stir in your cooked shredded chicken. Let the chicken warm through, basking in that aromatic broth and soaking up the bright flavors. The soup is already looking and smelling irresistible, but now it’s time for the magic!

Step 4: Temper the Eggs and Lemon Juice

In a medium bowl, whisk together the eggs and lemon juice until smooth and well-combined. Here’s the trick: to avoid scrambling the eggs, ladle about 1 cup of hot broth into the lemon-egg mixture, whisking constantly as you go. This gently brings up the temperature of the eggs so the final soup will be creamy and lush—never curdled!

Step 5: Finish the Soup

Slowly drizzle the tempered lemon-egg mixture back into your pot of simmering soup, stirring gently the whole time. Keep the heat on low and let the soup cook for another 2–3 minutes until it thickens ever so slightly—do not allow it to boil at this stage. Season generously with salt and black pepper, then taste and adjust as needed. Your Greek Lemon Chicken Soup is now velvety, bright, and ready to eat!

How to Serve Greek Lemon Chicken Soup

Garnishes

A final sprinkle of chopped fresh dill or parsley on top signals freshness and gives your Greek Lemon Chicken Soup a beautiful pop of green. If you want extra brightness, add a twist of fresh lemon zest or an extra wedge right before serving—it’s a delicious finishing touch.

Side Dishes

Serve this cozy soup with a chunk of warm, crusty bread for dipping, or some classic Greek salad on the side for a fresh, crisp contrast. If you’re going for a heartier meal, try pairing with roasted vegetables or a platter of tangy feta and olives to keep the Mediterranean spirit alive.

Creative Ways to Present

Ladle your Greek Lemon Chicken Soup into wide, shallow bowls for maximum visual appeal or serve in delicate mugs as a starter at a dinner party. For a personal touch, add tiny bowls of toppings like extra herbs, crumbled feta, or thin lemon slices so everyone can customize their own bowl.

Make Ahead and Storage

Storing Leftovers

To store any leftover Greek Lemon Chicken Soup, let it cool completely, then transfer to an airtight container. It keeps happily in the fridge for up to 3 days—the flavors just get better as they mingle!

Freezing

You can freeze Greek Lemon Chicken Soup, but do note that the eggs and orzo may change texture slightly when thawed. For best results, freeze before adding the eggs and lemon, then finish the soup with those ingredients after reheating. Store in freezer-safe containers for up to 2 months.

Reheating

Reheat Greek Lemon Chicken Soup gently over low heat on the stovetop, stirring often. Avoid boiling—this helps keep the creamy texture smooth. If the soup thickens too much, stir in a splash of broth or water until you reach your desired consistency.

FAQs

Can I use rice instead of orzo?

Absolutely! Traditional Avgolemono often uses rice and it’s a great gluten-free substitute for orzo. Just swap the same amount and simmer until the grains are tender.

What’s the purpose of tempering the eggs?

Tempering the eggs by slowly whisking in hot broth prevents them from scrambling. This technique ensures your Greek Lemon Chicken Soup turns out creamy and smooth instead of lumpy.

Can I add other vegetables?

Yes! Greens like spinach, celery, or even diced potatoes are lovely additions—just add them with the carrots to allow time for them to soften fully.

How can I make this soup vegetarian?

Swap the chicken broth for a rich vegetable broth and omit the chicken, or use your favorite plant-based protein. The lemony-egg base still gives the soup tons of flavor and body.

Is this Greek Lemon Chicken Soup good for meal prep?

It’s fantastic for meal prep! The soup lasts several days in the fridge and reheats beautifully, making it a favorite for lunches or quick dinners all week long.

Final Thoughts

There’s something magical about the fresh, bright flavor of Greek Lemon Chicken Soup—it’s equal parts comfort and joy, ready in just half an hour. If you’re craving a soul-warming meal with a taste of sunny Greece, grab your ingredients and ladle up a big, cozy bowl tonight!

Greek Lemon Chicken Soup Recipe

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4.5 from 16 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Greek Lemon Chicken Soup, known as Avgolemono, is a comforting and traditional dish. The combination of lemon, chicken, and orzo in a creamy broth is sure to warm your soul.

Ingredients

Scale

Main Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
6 cups low-sodium chicken broth
1 cup cooked shredded chicken
1/2 cup uncooked orzo pasta

Garnish:

2 large eggs
juice of 2 lemons
salt and black pepper to taste
chopped fresh dill or parsley for garnish (optional)

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, and carrots, and sauté for 4–5 minutes until softened.
Cook Orzo: Pour in the chicken broth and bring to a boil. Stir in the orzo and cook for 8–10 minutes, or until tender.
Add Chicken: Lower the heat to a simmer and stir in the cooked chicken.
Temper Eggs: In a medium bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle 1 cup of hot broth into the egg mixture while whisking constantly to temper the eggs.
Thicken Soup: Gradually stir the tempered mixture back into the soup. Cook over low heat for 2–3 minutes, stirring gently, until the soup thickens slightly—do not boil.
Season and Serve: Season with salt and pepper to taste. Garnish with chopped dill or parsley and serve hot.