If there is one soul-warming dish that feels like a big, comforting hug in a bowl, it’s this Greek Lemon Chicken Soup Recipe. It combines tender chicken, bright lemon, delicate herbs, and tender orzo in a broth that’s both soothing and uplifting. Every spoonful offers that perfect balance of fresh citrus zing and creamy texture, making it incredibly satisfying yet light. Whether you’re chasing away a chilly evening or craving something wholesome and vibrant, this soup has a way of becoming an instant favorite on your dinner table.
Ingredients You’ll Need
This Greek Lemon Chicken Soup Recipe relies on simple, fresh ingredients that come together to create incredible depth and warmth. Each component plays a crucial role: the vegetables build a fragrant base, the chicken provides hearty protein, and the lemon and egg yolks finish it with luscious creaminess and brightness.
- Olive oil: Use a good quality extra-virgin olive oil to sauté the vegetables and add a subtle fruity richness.
- Onion: Diced onion gives sweetness and depth to your broth.
- Carrot: Adds natural sweetness and a pop of color to the soup.
- Celery stalks: Their earthy flavor balances the sweetness from the carrots.
- Garlic cloves: Finely chopped for an aromatic, savory kick that infuses the broth.
- Bay leaves: Provide a delicate herbal note that enhances the entire soup.
- Chicken breasts: Lean protein that becomes tender and juicy once simmered.
- Chicken stock: The flavorful liquid base that ties all ingredients together beautifully.
- Salt and freshly ground black pepper: Essential seasonings to bring forward all the flavors.
- Orzo: This tiny pasta cooks quickly and adds wonderful texture, making the soup more filling.
- Lemon juice: The bright star of the dish, giving it a fresh, tangy lift.
- Egg yolks: Whisked into the soup for creaminess and that signature silky mouthfeel.
- Fresh dill: Adds a fragrant herbal brightness that’s quintessentially Greek.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook for 8 to 10 minutes, stirring occasionally until the vegetables soften and release their natural sweetness and aroma. This step builds a flavorful foundation for the soup.
Step 2: Add Garlic and Chicken
Next, stir in the finely chopped garlic and sauté for about 1 minute until fragrant. Then add the bay leaves, chicken breasts, and chicken stock to the pot. The garlic will deepen the flavor, while the bay leaves add subtle herbal notes. The chicken will cook gently in this aromatic broth.
Step 3: Simmer the Soup
Bring the mixture to a gentle boil, then reduce heat to medium-low. Cover and let it simmer for 15 minutes, allowing the chicken to fully cook and the flavors to meld beautifully. This slow simmer produces tender chicken and rich-tasting broth filled with the essence of all ingredients.
Step 4: Cook the Orzo
Remove the chicken breasts and bay leaves from the pot to prevent overcooking and bitterness. Add the orzo pasta directly into the simmering broth and cook for about 10 minutes until the orzo is tender but not mushy. This little pasta absorbs the delicious broth flavors, adding both body and a lovely bite.
Step 5: Shred and Return Chicken
While the orzo is cooking, use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot and stir gently to combine everything evenly. Now you have a hearty, protein-packed soup base ready for the finishing touch!
Step 6: Temper the Egg-Lemon Mixture
In a bowl, whisk together egg yolks and fresh lemon juice. Slowly ladle 1 or 2 scoops of hot broth into the egg mixture while whisking briskly—this tempering technique prevents the eggs from scrambling when added back to the soup. This step is key to achieving that luscious, creamy texture.
Step 7: Finish the Soup
Gradually pour the tempered egg-lemon mixture into the pot while stirring gently. Continue cooking for 5 minutes until the soup thickens slightly and turns creamy. Finish by stirring in fresh dill, then season with salt and pepper to taste. Serve immediately to enjoy the rich, bright flavors at their peak.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
Simple garnishes can elevate your soup beautifully. Sprinkle extra fresh dill or finely chopped parsley on top for a burst of color and fresh herbal aroma. A drizzle of good quality olive oil or a few lemon wedges on the side invite diners to add brightness as they please.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita to soak up every last drop of the flavorful broth. A light Greek salad with crisp cucumbers, tomatoes, olives, and feta complements the soup’s lemony notes and makes for a balanced meal.
Creative Ways to Present
For a charming presentation, serve the soup in rustic bowls with a sprinkle of dill on top and a lemon twist on the rim. If you’re entertaining, ladle the soup into small cups or shot glasses as a delightful appetizer that introduces the meal with vibrant Greek flavors.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Lemon Chicken Soup Recipe should be stored in an airtight container in the refrigerator and eaten within 3 days for the best freshness. The flavors meld even more after resting, making it a perfect make-ahead meal for busy days.
Freezing
You can freeze this soup, but it’s best to freeze it before adding the egg-lemon mixture to maintain creaminess upon reheating. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before finishing the soup with the lemon and egg step.
Reheating
Reheat gently on the stove over low to medium heat, stirring frequently to avoid curdling the eggs. If needed, whisk a bit of chicken stock with egg yolks and lemon juice to refresh the creamy texture as you warm the soup. Avoid high heat to keep the soup silky and smooth.
FAQs
Can I use pre-cooked or rotisserie chicken for this soup?
Absolutely! Using pre-cooked or rotisserie chicken can save time—simply shred it and add it when you cook the orzo. Just be sure to adjust seasoning since pre-cooked chicken might already be salted.
Is orzo necessary or can I substitute another pasta?
Orzo is traditional because it cooks quickly and offers a nice texture, but you can swap it for other small pasta shapes like pastina or even broken up vermicelli depending on what you have on hand.
Can I make this soup vegetarian or vegan?
To make a vegetarian version, replace chicken stock with vegetable stock and omit the chicken, adding extra vegetables or chickpeas for protein. For a vegan twist, substitute the egg-lemon tempering with a splash of coconut milk and lemon juice to maintain creaminess and brightness.
How do I prevent the eggs from curdling when adding them to the soup?
Tempering is key—you slowly whisk a small amount of hot soup broth into the egg and lemon mixture before adding it back to the pot. This gradual increase in temperature helps the eggs blend smoothly without scrambling.
What is the best lemon to use for this recipe?
Fresh, juicy lemons are best—preferably organic since you’ll be using the zest or juice directly in the soup. Meyer lemons, if available, provide a slightly sweeter and less acidic flavor that beautifully complements the dish.
Final Thoughts
This Greek Lemon Chicken Soup Recipe is one of those magic dishes that effortlessly combines comfort and freshness, warmth and brightness. It’s easy to make yet feels special enough to serve any time you want to impress or simply treat yourself. I encourage you to try this recipe soon—it might just become your new go-to soup that brings sunshine to even the coldest days.
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Greek Lemon Chicken Soup Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This classic Greek Lemon Chicken Soup, known as Avgolemono, combines tender chicken, fragrant vegetables, and orzo pasta in a bright, creamy lemon-egg broth. Perfectly balanced between comforting and refreshing, this soup is easy to prepare and perfect for a light yet satisfying meal.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2–3 celery stalks, diced
- 2–3 garlic cloves, finely chopped
- 2 bay leaves
- 2 chicken breasts (about 12 oz / 350 g total)
- 6 cups (1.5 liter) chicken stock
- Salt and freshly ground black pepper, to taste
Pasta & Finishing
- ¾ cup (175 g) orzo
- Juice of 1 lemon
- 2 egg yolks
- A handful fresh dill
Instructions
- Sauté the Vegetables: Heat olive oil in a large stock pot or Dutch oven over medium heat. Add diced onion, carrot, and celery and cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic and Chicken: Stir in finely chopped garlic and sauté for 1 minute until aromatic. Add bay leaves, chicken breasts, and chicken stock to the pot.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover with a lid and simmer for 15 minutes to cook the chicken through and allow flavors to meld.
- Cook the Orzo: Remove the chicken breasts and bay leaves from the pot. Add the orzo to the simmering broth and cook for 10 minutes until tender.
- Shred and Return Chicken: While the orzo cooks, shred the chicken using two forks. Return shredded chicken to the pot and stir well to combine.
- Temper the Egg-Lemon Mixture: In a medium bowl, whisk together egg yolks and lemon juice. Slowly ladle 1-2 scoops of hot soup broth into the mixture while whisking constantly to temper the eggs and prevent curdling.
- Finish the Soup: Gradually pour the tempered egg-lemon mixture back into the pot, stirring gently. Continue cooking for 5 minutes until the soup becomes creamy and slightly thickened. Stir in fresh dill and adjust salt and pepper to taste. Serve immediately, garnished with additional dill if desired.
Notes
- Tempering the eggs is essential to avoid scrambled eggs in the soup.
- If you prefer a thicker soup, add a bit more egg yolk or reduce the broth slightly before adding the orzo.
- Fresh dill is key to authentic flavor but can be substituted with fresh parsley if unavailable.
- Use homemade or high-quality chicken stock for best results.
- This soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
