Greek Lemon Chicken Soup Recipe

Few dishes rival the comfort and brightness of Greek Lemon Chicken Soup, a timeless Mediterranean favorite that never fails to bring warmth to the table. Combining tender chicken, citrusy lemon, soft rice, and the creamy embrace of a traditional egg-lemon (avgolemono) sauce, this zesty soup balances hearty texture with tangy, aromatic flair. Whether you’re seeking a nourishing meal on a busy weeknight or aiming to impress guests with genuine flavors, Greek Lemon Chicken Soup is both easy to prepare and exceptionally satisfying—its cozy charm is impossible to resist!

Ingredients You’ll Need

The beauty of Greek Lemon Chicken Soup is in its simplicity—each ingredient is thoughtfully chosen to maximize both taste and texture. Pay attention to the freshness of your produce and the quality of your broth for the best flavor payoff!

• Chicken broth: The heart of the soup, providing deep savory flavor and a rich base.
• Fresh lemon juice: Essential for that signature zesty brightness—always use freshly squeezed if possible.
• Shredded carrots: Add a subtle sweetness and beautiful color contrast.
• Finely chopped onion: Brings aromatic depth and rounds out the broth.
• Finely chopped celery: Adds gentle earthiness and texture to each bite.
• Chicken soup base: Boosts the savory notes and enriches the overall flavor profile.
• Ground white pepper: Lends a gentle peppery kick without overpowering the soup or changing its color.
• Margarine: Used for making a quick roux to add a touch of richness and smoothness.
• All-purpose flour: Helps thicken the soup for a creamy, silky finish.
• Egg yolks: Whisked into the soup for luscious body and that classic avgolemono creaminess.
• Cooked white rice: Makes the soup more filling and satisfying—use leftover rice for convenience.
• Diced cooked chicken: The protein star, making each spoonful hearty and delicious.
• Lemon slices: For garnish, giving each bowl a stunning pop of color and fresh aroma.

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Base

Start by gathering your largest pot—the bigger, the better! Combine chicken broth, fresh lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Set the pot over high heat and bring it all to a bubbling boil. Once you see a gentle boil, reduce the heat and let the mixture simmer gently for at least 15–20 minutes. This is your moment to let those veggies soften and infuse their flavors into the broth.

Step 2: Thicken the Soup

While the veggies are working their magic, create a quick roux by mixing margarine and flour in a small bowl. Stir until you have a smooth, lump-free paste. Gradually add this mixture to your simmering soup, stirring constantly. Let it cook for about 8–10 minutes, long enough for the broth to thicken slightly and develop an irresistible silkiness.

Step 3: Temper the Egg Yolks

This step brings the signature creaminess of Greek Lemon Chicken Soup. Whisk the egg yolks in a bowl until pale and velvety. Next, very slowly stream a ladle of hot soup into the yolks—keep whisking! This tempers the eggs and prevents any scramble. Once you’ve warmed the yolks, gently pour them back into the pot, stirring continuously. Be careful not to let the soup boil; keep it just below a simmer so the eggs gently thicken without curdling.

Step 4: Finish the Soup

Add in your cooked white rice and diced chicken, and give everything a good stir. Cook for a few more minutes—just long enough for the rice and chicken to warm through and absorb some of that bright, creamy flavor. The soup should look rich and inviting, with vibrant flecks of carrot and a hint of golden color from the yolks.

Step 5: Serve

Ladle the steaming Greek Lemon Chicken Soup into bowls and crown each serving with a fresh lemon slice. This final touch not only looks gorgeous but also adds a fresh burst of citrus aroma. Get ready for the kitchen to fill with the cozy, irresistible scent of tradition and comfort!

How to Serve Greek Lemon Chicken Soup

Garnishes

Bright garnishes make all the difference! A classic touch is a thin lemon slice atop each bowl, but you can also add a sprinkle of chopped fresh dill or parsley for color and a fragrant herbal note. If you’re feeling adventurous, a light grind of black pepper or a few crumbles of feta cheese will turn up the wow factor without overshadowing the soup’s delicate flavor.

Side Dishes

Pair your Greek Lemon Chicken Soup with rustic, crusty bread or warm pita for soaking up every last drop. For a Mediterranean-inspired spread, try serving it alongside a simple Greek salad, roasted potatoes, or marinated olives. Each side enhances the meal’s flavors and turns a bowl of soup into a truly satisfying feast.

Creative Ways to Present

If you want to impress at your next dinner party, try serving Greek Lemon Chicken Soup in charming soup tureens or individual mini cocottes. For a splash of color, swirl a little extra lemon juice across the surface before garnishing. You can even serve it as a starter in shot glasses, topped with a micro herb, for an elegant appetizer with a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Lemon Chicken Soup is a lifesaver on busy days. Let the soup cool completely before transferring it to airtight containers. Store it in the refrigerator, where it will keep beautifully for up to four days, and you’ll have a ready-to-go lunch or dinner that tastes even better as the flavors meld.

Freezing

This soup does well in the freezer, but keep in mind the rice may soften a bit once thawed. Freeze cooled soup in portions using freezer-safe containers, leaving a little room at the top for expansion. If possible, freeze the rice separately and add it in when reheating for the best texture. The soup will hold up well for about two months in the freezer.

Reheating

For the best results, gently reheat Greek Lemon Chicken Soup over low to medium heat on the stovetop, stirring frequently. Avoid bringing it to a boil—this helps preserve the soup’s creamy texture and prevents the eggs from separating. If reheating from frozen, thaw overnight in the fridge first for even warming.

FAQs

Can I use chicken breast or thighs for this soup?

Absolutely! Both chicken breast and thighs work beautifully. Thighs typically provide richer flavor and stay a bit juicier, but utilize whichever you have on hand for this delightful Greek Lemon Chicken Soup.

Is it possible to make this soup dairy-free or gluten-free?

Of course! To make it dairy-free, simply use a plant-based margarine. For a gluten-free version, substitute the all-purpose flour with a gluten-free blend or even white rice flour to thicken the soup just as well.

What can I use instead of rice?

Short pasta shapes like orzo or even cauliflower rice make excellent substitutes if you want to mix things up or cater to different preferences. They’ll both soak up the flavors of Greek Lemon Chicken Soup nicely.

Can I make this soup vegetarian?

To create a vegetarian version, swap the chicken broth for a rich vegetable broth, omit the chicken, and add extra veggies like mushrooms or chickpeas for added texture and protein. The hallmark lemon and egg base will still shine through.

Why does my avgolemono sometimes turn grainy?

The key is slow, gentle heat. When adding the tempered egg yolks, keep the soup just below a simmer and continue stirring. Avoid boiling at all costs, as this will cause the eggs to curdle and ruin the soup’s creamy consistency.

Final Thoughts

If you’ve been dreaming of a soul-warming soup packed with zesty Mediterranean character, make Greek Lemon Chicken Soup your next kitchen adventure. It’s cozy, versatile, and simple enough for any day of the week—so treat yourself or share it with someone special, and let the flavors take you straight to the sunny shores of Greece!

Print