Name: Greek Lemon Chicken Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, diced; 2 garlic cloves, minced; 6 cups chicken broth; 1 cup orzo pasta; 2 cups cooked shredded chicken (rotisserie or leftover); 3 large eggs; ⅓ cup fresh lemon juice (about 2 lemons); 1 teaspoon lemon zest; Salt and pepper to taste; Chopped fresh dill or parsley

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If you’re craving a comforting bowl of sunshine that dazzles the senses, look no further than this Greek Lemon Chicken Soup Recipe. Known as avgolemono in Greece, this iconic soup delivers bracing lemony flavor with silky richness from eggs, tender chicken, and orzo, all bathed in a fragrant broth kissed with fresh herbs. It’s quick enough for a weeknight but elegant enough to impress guests. Get ready to fall in love with a new soup obsession!

Greek Lemon Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the most beautiful things about the Greek Lemon Chicken Soup Recipe is how simple but purposeful the ingredients are. Each one plays a starring role in building flavor, texture, and that signature creamy-tangy finish that sets this soup apart.

Olive Oil: Use a good quality extra virgin olive oil to build a flavorful base for your soup.
Yellow Onion: Diced small so it gently dissolves into sweetness, providing background depth.
Garlic Cloves: Minced fresh for a subtle aromatic punch—don’t skip this!
Chicken Broth: Opt for homemade chicken stock if you can, or pick a low-sodium store-bought for control over saltiness.
Orzo Pasta: This tiny pasta cooks quickly and adds a tender chewiness to each spoonful.
Cooked Shredded Chicken: Rotisserie chicken is perfect for ease and flavor; leftovers also shine here.
Large Eggs: Whisked with lemon juice, they create the signature silky body of avgolemono.
Fresh Lemon Juice: Freshly squeezed is non-negotiable for that vibrant zing—bottled just won’t do!
Lemon Zest: Adds an extra layer of citrus fragrance; zest before juicing for ease.
Salt and Pepper: Season thoughtfully to make all those bright flavors sing.
Chopped Fresh Dill or Parsley: Sprinkle generously on top for a burst of color and freshness.

How to Make Greek Lemon Chicken Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot over medium heat. Once shimmering, add the diced onion and let it cook, stirring occasionally, for 4–5 minutes or until it turns soft and translucent. Toss in the minced garlic and stir for another minute, just until fragrant—this short sizzle unlocks a mellow sweetness that forms the soup’s foundation.

Step 2: Build the Brothy Base

Pour in the chicken broth and bring it up to a gentle boil. This is the moment where the flavors of your aromatics meld into the broth. The inviting aroma wafting up is a sure sign you’re on the right track!

Step 3: Cook the Orzo

Once your broth is happily bubbling, stir in the orzo pasta. Let it cook uncovered for about 8–10 minutes until just tender, stirring now and then so it doesn’t stick to the bottom. The orzo will plump up as it absorbs all those delicious flavors, becoming irresistible little morsels in your soup.

Step 4: Add the Chicken

Reduce the heat to low, then gently fold the shredded chicken into the pot. This lets the chicken warm up and infuse the broth with savory richness without drying out.

Step 5: Prepare the Egg-Lemon Mixture

In a medium bowl, whisk together the eggs and fresh lemon juice until frothy and well combined. Temper the eggs by slowly ladling a cup of hot broth into the mixture, whisking constantly. This step is crucial—it prevents the eggs from scrambling and ensures a velvety, cohesive texture.

Step 6: Add the Avgolemono to the Soup

With the heat still on low, gradually pour your tempered egg-lemon mixture back into the pot, stirring gently the entire time. Do not let the soup boil—gentle heat is your friend here, coaxing out silkiness instead of curdles.

Step 7: Brighten and Finish

Add the lemon zest, season the soup with salt and pepper, and let it all mingle for another 2–3 minutes. This final simmer thickens the soup ever so slightly and ties everything together. Ladle hot into bowls and prepare for pure comfort.

How to Serve Greek Lemon Chicken Soup Recipe

Garnishes

Top each bowl with a flurry of freshly chopped dill or parsley right before serving. These herbs aren’t just a pretty finishing touch—they add herbal brightness that lifts every bite of your Greek Lemon Chicken Soup Recipe.

Side Dishes

This soup plays beautifully with a simple Greek salad of cucumber, tomato, feta, and olives, or a crusty piece of warm bread (try sourdough or a rustic baguette) for dunking and scraping every last drop from your bowl.

Creative Ways to Present

Serve in wide, shallow bowls to show off the golden color and delicate herbs. For a dinner party, ladle the soup into small cups or shot glasses for an elegant appetizer. Or, offer extra lemon wedges and a sprinkle of feta cheese on the side to let guests customize their bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover Greek Lemon Chicken Soup Recipe in an airtight container in the refrigerator for up to three days. The flavors will deepen, making tomorrow’s lunch even more delicious. The orzo absorbs liquid as it rests, so don’t be surprised if the soup thickens a bit.

Freezing

If you want to freeze this soup, it’s best to do so before adding the egg-lemon mixture. Freeze the broth with chicken and orzo, then reheat and finish with the avgolemono for maximum silkiness. If you freeze it fully prepared, some texture changes might occur, but it’s still safe and tasty.

Reheating

Warm the soup gently over low heat, stirring occasionally. If it has thickened up, add a splash of extra chicken broth to loosen it. Avoid boiling the soup to keep that creamy texture intact and prevent curdling.

FAQs

Can I make this soup gluten-free?

Absolutely! Simply swap out regular orzo for your favorite gluten-free orzo or small rice-shaped pasta. The rest of the Greek Lemon Chicken Soup Recipe is naturally gluten-free and just as satisfying.

What type Soup

Leftover rotisserie chicken is wonderfully convenient and flavorful, but you can use any cooked, shredded chicken you have on hand. Just make sure it’s tender so it blends seamlessly into the soup.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for this soup. Bottled juice just doesn’t provide the same zippy brightness or the layered citrus notes you get from fresh lemons, which are essential for nailing the authentic taste of Greek Lemon Chicken Soup Recipe.

How do I prevent the eggs from scrambling?

Tempering is key. Gradually whisk a ladle of hot broth into the eggs and lemon, then slowly add this mixture to the soup over gentle heat, stirring constantly. Take your time—it’s worth every second for that smooth, creamy finish!

Can I add vegetables to the soup?

Of course! While traditional avgolemono relies on simplicity, you could add baby spinach, carrots, or celery for extra nutrition. Just add them early in the cooking process so they’re tender by the time you finish the soup.

Final Thoughts

If you’ve never tasted the magic of a truly great Greek Lemon Chicken Soup Recipe, now is the perfect time to dive in. With its sunbeam-bright flavor and soothing comfort, this soup might just become your new favorite. Gather your ingredients and give it a try—you’ll be so glad you did!

Greek Lemon Chicken Soup Recipe

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4.6 from 27 reviews

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

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Description

This Greek Lemon Chicken Soup is a comforting and flavorful dish with a creamy texture and bright citrus notes. Perfect for a cozy night in or when you need a bowl of warmth and goodness.

Ingredients

Scale

For the soup:

2 tablespoons olive oil
1 small yellow onion, diced
2 garlic cloves, minced
6 cups chicken broth
1 cup orzo pasta
2 cups cooked shredded chicken (rotisserie or leftover)

For the egg-lemon mixture:

3 large eggs
⅓ cup fresh lemon juice (about 2 lemons)
1 teaspoon lemon zest
Salt and pepper to taste

For garnish:

Chopped fresh dill or parsley

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Instructions

Prepare the soup: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened. Stir in garlic and cook until fragrant. Add chicken broth and bring to a gentle boil. Add orzo and cook until tender. Stir in shredded chicken.
Prepare the egg-lemon mixture: In a separate bowl, whisk together eggs and lemon juice until frothy. Slowly ladle hot broth into the egg mixture to temper. Stir the tempered egg mixture back into the soup. Add lemon zest, salt, and pepper.
Simmer and serve: Simmer on low to thicken slightly. Serve hot, garnished with fresh dill or parsley.