Craving a comforting bowl of something bright, creamy, and deeply satisfying? Greek Lemon Chicken Soup is exactly that magical, soul-warming dish. This velvety classic—also known as Avgolemono—packs delicate orzo, tender shredded chicken, and an irresistibly tangy lemon-egg emulsion into every spoonful. The savory broth is a burst of Mediterranean sunshine, making this soup a favorite whether you’re nursing a cold, feeding a crowd, or simply wanting a taste of Greek family tradition. You’ll be amazed at how this simple recipe transforms humble pantry staples into a dazzling, restaurant-worthy bowl!
Ingredients You’ll Need
You’ll be delighted by how few ingredients you need for such a vibrant Greek Lemon Chicken Soup! Each element here is essential, and together, they create a perfectly harmonious balance of comfort, freshness, and flavor.
- Olive oil: Use a good-quality olive oil to add Mediterranean richness and start the base off right.
- Onion (1 small, finely chopped): The onion melts into the soup, giving a subtle sweetness and depth.
- Garlic (2 cloves, minced): Just a hint of savory bite that brings the flavors together beautifully.
- Chicken broth (6 cups): For extra richness, homemade broth is unbeatable—if not, choose a good low-sodium store-bought variety.
- Orzo pasta (1 cup): These tiny rice-shaped noodles give the soup its hearty texture; rice is a tasty gluten-free swap.
- Cooked shredded chicken (2 cups): Rotisserie chicken works great for convenience, or use leftovers from a roast.
- Eggs (3 large): Whisked with lemon, the eggs become the creamy backbone of this soup—no dairy needed!
- Freshly squeezed lemon juice (1/3 cup): About two lemons’ worth; this is the signature flavor boost you don’t want to skimp on.
- Salt and black pepper to taste: Season generously to bring out all the bright, savory notes.
- Chopped fresh dill or parsley for garnish: A sprinkle of fresh herbs right before serving adds color and a burst of freshness.
How to Make Greek Lemon Chicken Soup
Step 1: Sauté the Aromatics
Start with a large soup pot over medium heat. Warm the olive oil, then add your finely chopped onion. Sauté, stirring occasionally, until the onion is soft, translucent, and fragrant—about 4 to 5 minutes. Now, stir in the minced garlic and let it cook for just a minute more. You’ll smell that incredible aroma wafting through your kitchen!
Step 2: Simmer the Broth and Orzo
Pour in your chicken broth and turn up the heat, bringing everything to a gentle boil. Add the orzo, and cook until these little noodles are tender but not mushy, about 8 to 10 minutes. Stir occasionally to make sure nothing sticks to the bottom and every piece cooks evenly.
Step 3: Add the Shredded Chicken
Reduce the heat to low and gently stir in your cooked, shredded chicken. If your chicken is chilly from the fridge, let it warm up for a couple of minutes in the simmering broth—this helps infuse the soup with extra delicious chicken flavor.
Step 4: Prepare the Egg-Lemon Mixture
While the soup simmers, crack your eggs into a medium bowl and whisk them together with the fresh lemon juice until frothy and combined. This mixture is the key to giving Greek Lemon Chicken Soup its dreamy, creamy texture—without a drop of cream!
Step 5: Temper the Egg-Lemon and Finish the Soup
This is the fun part! To keep the eggs from scrambling, slowly ladle about 1 cup of the hot soup broth into your egg-lemon mixture, whisking constantly. Now, gently pour this tempered mixture back into the pot of soup in a slow stream, stirring continuously. Be sure to keep the heat low and don’t let the soup boil—this keeps the broth silky smooth. Season generously with salt and pepper, taste, and adjust if needed.
Step 6: Serve and Garnish
Ladle your Greek Lemon Chicken Soup into bowls while it’s steaming hot. Top each bowl with a liberal sprinkle of chopped fresh dill or parsley. The color and fresh flavor make every serving special and inviting!
How to Serve Greek Lemon Chicken Soup
Garnishes
Let your Greek Lemon Chicken Soup shine by adding a flourish of fresh herbs right before serving—chopped dill is classic, but parsley brings a mellow note if that’s what you have. For even more zing, add a twist of lemon zest. A crack of black pepper or a drizzle of extra-virgin olive oil makes each bowl picture-perfect.
Side Dishes
This soup is so comforting, it’s almost a meal on its own, but it’s heavenly with a side of warm, crusty bread or toasted pita for dipping and dunking. A crisp Greek salad with juicy tomatoes, cucumber, feta, and olives pairs perfectly as a light, fresh contrast to the rich soup.
Creative Ways to Present
For gatherings, serve Greek Lemon Chicken Soup in elegant teacups or small mugs as a stunning starter. If you’re packing lunch, fill a thermos to keep it hot on-the-go. For a family-style meal, offer a toppings bar with extra lemon wedges, fresh herbs, and finely diced scallions so everyone can customize their bowl.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container and give it a gentle stir before reheating to bring the broth and orzo back together.
Freezing
You can freeze Greek Lemon Chicken Soup, but for the best texture, it’s wise to hold back the orzo and egg-lemon mixture and add them fresh after reheating the broth and chicken. If you freeze the soup fully assembled, know that the orzo may soften more, but the flavors will still be utterly delicious.
Reheating
Warm your soup gently over low heat, stirring constantly—this keeps it creamy and prevents the eggs from curdling. If the soup has thickened in the fridge, add a little water or broth while reheating to restore its silky texture.
FAQs
Can I make Greek Lemon Chicken Soup gluten-free?
Absolutely! Substitute the orzo with cooked rice or your favorite small gluten-free pasta. The soup retains all its signature creaminess and flavor without sacrificing dietary needs.
Why do I need to temper the eggs in this soup?
Tempering prevents the eggs from scrambling when they meet the hot broth. Whisking in some hot liquid slowly helps the eggs adjust to the heat, giving you a smooth, creamy finish instead of curdled bits.
Does the soup taste very lemony?
The lemon flavor should be bright but beautifully balanced with the savory broth and light creaminess from the eggs. If you love extra lemon zing, you can always add another squeeze or a bit more zest at the end!
Can I use rotisserie chicken?
Rotisserie chicken is a fabulous (and easy) shortcut for this recipe. Simply shred, add to the soup, and enjoy the deep, roasted flavor it adds.
Is Greek Lemon Chicken Soup kid-friendly?
Most kids love the creamy texture and mild, savory taste. If your family prefers less lemon, simply reduce the amount of juice and let everyone add extra at the table if they like.
Final Thoughts
There’s just something wholly comforting and joyful about a bowl of Greek Lemon Chicken Soup. If you haven’t tried it yet, there’s never been a better time—give this classic recipe a go and let it bring a little Mediterranean sunshine to your table!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
Greek Lemon Chicken Soup is a comforting and flavorful soup with a tangy twist from fresh lemon juice. This traditional Greek soup, also known as Avgolemono, combines chicken, orzo pasta, and a creamy, lemony broth for a satisfying meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup orzo pasta
- 2 cups cooked shredded chicken
For the Lemon-Egg Mixture:
- 3 large eggs
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- Salt and black pepper to taste
- Chopped fresh dill or parsley for garnish
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot, sauté onion until soft, add garlic, pour in chicken broth, bring to a boil.
- Cook the Orzo: Add orzo to the broth, cook until tender, about 8-10 minutes.
- Add Chicken: Stir in the cooked shredded chicken.
- Prepare the Egg-Lemon Mixture: Whisk eggs and lemon juice in a bowl. Slowly add hot broth to the mixture while whisking to temper the eggs.
- Combine: Slowly pour the tempered mixture back into the soup, stir gently. Season with salt and pepper.
- Serve: Garnish with fresh dill or parsley before serving.
Notes
- For a richer flavor, use homemade chicken broth.
- You can substitute rice for orzo if desired.
- To make it dairy-free, ensure the broth contains no added dairy.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 2g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
