Greek Lemon Chicken Soup Recipe

Introduction

This recipe for the Best Greek Lemon Chicken Soup is a true comfort food classic. It’s easy to make, bursting with bright lemon flavor, and incredibly soothing. For another delicious way to enjoy citrus, try this Cranberry Lemon Bars Recipe. This simple, comforting soup is perfect for any night of the week.

Ingredients

This Greek Lemon Chicken Soup builds its bright, comforting flavor on a foundation of rich broth, fresh lemon, and tender vegetables.

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 6 tablespoons chicken soup base (or bouillon)
• ¼ teaspoon ground white pepper
• ¼ cup margarine (or butter)
• ¼ cup all-purpose flour
• 8 egg yolks
• 1 cup cooked white rice
• 1 cup diced cooked chicken
• 16 lemon slices (for garnish)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This streamlined version of Greek Lemon Chicken Soup is about 25% faster than many traditional recipes, getting you from prep to bowl in well under an hour.

Step-by-Step Instructions

Step 1 — Prepare the Broth Base

In a large pot, combine chicken broth, a quartered onion, and sliced carrots. Bring to a boil over high heat, then reduce to a simmer. This foundational step builds the deep flavor for your Greek Lemon Chicken Soup.

For a richer broth, you can use homemade stock or add a bay leaf and a few peppercorns to the pot.

Step 2 — Cook the Chicken

Add boneless, skinless chicken breasts or thighs to the simmering broth. Ensure they are fully submerged. Poach gently for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

Avoid a rolling boil to keep the chicken tender and juicy. Once cooked, transfer the chicken to a plate to cool slightly before shredding.

Step 3 — Shred the Chicken & Strain Aromatics

Use two forks to shred the cooled chicken into bite-sized pieces. Meanwhile, remove and discard the onion quarters (and bay leaf if used) from the broth using a slotted spoon.

Return the shredded chicken to the pot. This keeps the soup base clean while retaining all the developed flavor.

Step 4 — Cook the Orzo

Add orzo pasta directly to the simmering broth. Stir occasionally and cook for about 8-10 minutes, or until al dente. The pasta will continue to absorb liquid, so don’t overcook it at this stage.

For a gluten-free version, substitute with rice or a small gluten-free pasta like quinoa orzo.

Step 5 — Temper the Eggs (Avgolemono)

This is the crucial step for the signature lemon-egg sauce. In a medium bowl, whisk together 3 large eggs and the juice of 2-3 lemons (about ½ to ⅔ cup) until frothy.

Slowly ladle about 2 cups of the hot broth into the egg-lemon mixture while whisking constantly. This gradual process, called tempering, prevents the eggs from scrambling.

Step 6 — Finish the Soup

Remove the soup pot from the heat. While stirring the soup gently, slowly pour the tempered egg-lemon mixture back into the pot. The residual heat will thicken the soup into a creamy, velvety consistency without curdling.

Never let the soup boil after adding the avgolemono sauce, as this will cause it to break. Season generously with salt and freshly ground black pepper.

Step 7 — Serve Immediately

Ladle the hot Greek Lemon Chicken Soup into bowls. Garnish with fresh dill or parsley and an extra twist of black pepper.

This soup is best served right away, as the orzo will continue to absorb the broth over time, thickening it further. Enjoy the bright, comforting flavors of this organized chaos in a bowl.

Nutritional Information

Calories	~320 kcal
Protein	~28 g
Carbohydrates	~18 g
Fat	~14 g
Fiber	~2 g
Sodium	~850 mg

Note: Estimates based on typical ingredients and serving size. This Greek Lemon Chicken Soup is also a good source of vitamin C from the lemon and B vitamins from the chicken.

Healthier Alternatives

• Swap chicken for chickpeas — A plant-based protein alternative that adds a hearty, earthy texture while keeping the soup satisfying.
• Use cauliflower rice instead of orzo — A fantastic lower-carb, gluten-free option that soaks up the lemony broth beautifully without the starch.
• Opt for coconut milk instead of heavy cream — Creates a rich, dairy-free version with a subtle, sweet undertone that complements the lemon.
• Replace regular broth with low-sodium broth — An easy way to control salt intake, allowing the fresh herbs and lemon to shine through more brightly.
• Try quinoa in place of rice or orzo — Adds a complete protein and a pleasant, slightly nutty flavor, making the Greek Lemon Chicken Soup even more nutritious.
• Use zucchini noodles (zoodles) — A fresh, low-carb alternative that adds vegetable volume and a lovely texture without overpowering the classic flavors.
• Substitute olive oil for butter when sautéing — A heart-healthy fat swap that enhances the Mediterranean profile of this comforting soup.

Serving Suggestions

• Pair this Greek Lemon Chicken Soup with a simple Greek salad of tomatoes, cucumber, red onion, and feta for a light, complete meal.
• Serve it as a starter before a main course of grilled lamb chops or baked fish for a traditional Greek feast.
• For a cozy weeknight dinner, accompany the soup with warm, crusty bread or toasted pita for dipping.
• Brighten up a buffet or potluck with this soup; its vibrant flavor and creamy texture make it a standout dish.
• Garnish each bowl with a fresh dill sprig and an extra lemon wedge on the side for a beautiful, restaurant-worthy presentation.
• This soup is perfect for a comforting lunch, especially on a chilly day, paired with a simple sandwich.

Whether you call it Greek Lemon Chicken Soup – An Organized Chaos or simply Avgolemono, its versatility makes it suitable for any casual or special occasion.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken, making it dry and stringy. Fix: Poach the chicken gently until just cooked through, then shred it off the bone for maximum tenderness.
• Mistake: Adding the lemon juice while the soup is at a rolling boil. Fix: Temper the lemon juice with a ladle of hot broth first, then stir it in off the heat to prevent curdling.
• Mistake: Using only egg whites or whole eggs for the avgolemono. Fix: Use whole eggs and whisk them vigorously with the lemon juice before slowly adding the hot broth to create a stable, creamy emulsion.
• Mistake: Skipping the step of straining the broth after simmering the carcass. Fix: Always strain the broth through a fine-mesh sieve to remove small bones and herbs, ensuring a silky texture.
• Mistake: Over-thickening the soup with too much rice or orzo. Fix: Cook the rice separately and add it to each bowl, or use a modest amount that won’t continue absorbing liquid and turning the soup stodgy.
• Mistake: Using bottled lemon juice instead of fresh. Fix: Freshly squeezed lemon juice is non-negotiable for the bright, vibrant flavor that defines this Greek Lemon Chicken Soup.
• Mistake: Salting the soup only at the beginning. Fix: Season in layers, adding final salt and pepper after the lemon and eggs are incorporated, as their acidity changes the flavor profile.
• Mistake: Rushing the avgolemono (egg-lemon) sauce, causing it to scramble. Fix: Add the hot broth to the egg-lemon mixture in a very slow, steady stream while constantly whisking to gently raise its temperature.
• Mistake: Boiling the soup after the avgolemono has been added. Fix: Once the emulsion is stirred in, only warm the soup gently over low heat; never let it boil again or it will break.

Storing Tips

• Fridge: Cool the soup completely before transferring to an airtight container. It will keep for 3-4 days in the refrigerator.
• Freezer: For longer storage, freeze in portion-sized airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Gently warm the soup in a pot over medium-low heat, stirring frequently, until it reaches an internal temperature of 165°F (74°C). Avoid boiling to prevent the eggs from curdling.

For the best texture, add fresh herbs like dill just before serving, even when using leftovers of this Greek Lemon Chicken Soup.

Conclusion

This Greek Lemon Chicken Soup is the perfect blend of bright, comforting flavors. It’s a simple, nourishing meal that comes together in one pot. We hope you love this recipe as much as we do! Give it a try and let us know what you think in the comments. For another lemony dish, check out our Lemony Chickpea Feta Salad (Gluten Free) Recipe.

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Greek Lemon Chicken Soup

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• Author: Olivia Bennett

Ingredients

Scale 1x2x3x

• 8 cups chicken broth
• ½ cup fresh lemon juice
• ½ cup shredded carrots
• ½ cup finely chopped onion
• ½ cup finely chopped celery
• 6 tablespoons chicken soup base
• ¼ teaspoon ground white pepper
• ¼ cup margarine
• ¼ cup all-purpose flour
• 8 egg yolks
• 1 cup cooked white rice
• 1 cup diced (cooked chicken)
• 16 lemon slices

Instructions

1. Prepare the Base:
2. In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring the mixture to a boil over high heat. Once boiling, reduce the heat and let it simmer for 15–20 minutes, or until the vegetables are tender.
3. Thicken the Soup:
4. In a small bowl, mix margarine and flour until smooth. Gradually stir this into the simmering soup. Continue cooking, stirring frequently, for 8–10 minutes until slightly thickened.
5. Temper the Egg Yolks:
6. Beat the egg yolks in a separate bowl until pale and creamy. Slowly add a ladle of hot soup to the yolks, whisking constantly to avoid curdling. Gradually pour the egg mixture back into the pot, stirring continuously, and cook gently until heated through (do not boil).
7. Finish the Soup:
8. Add cooked rice and diced chicken to the pot. Cook for a few more minutes until everything is heated through.
9. Serve:
10. Ladle the soup into bowls and garnish each with a slice of lemon. Enjoy!

FAQs

Can I make this Greek Lemon Chicken Soup ahead of time?

Yes, you can prepare most components ahead. Cook the soup base and chicken, but add the egg-lemon mixture (avgolemono) just before serving. Reheating the soup after adding the eggs can cause them to curdle. This ensures your Greek Lemon Chicken Soup retains its signature creamy texture.

What can I use instead of orzo pasta?

You can substitute the orzo with an equal amount of rice, small pasta like ditalini, or even cauliflower rice for a lower-carb option. Adjust the cooking time based on your chosen substitute to ensure it is tender. The classic flavor of this Greek Lemon Chicken Soup will still shine through.

Why did my soup turn out too thick or too thin?

The thickness depends on the pasta and how much it absorbs. If it’s too thick, simply stir in a bit more broth or water when reheating. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce. The perfect consistency for this Greek Lemon Chicken Soup is creamy and broth-like, not porridge-like.