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Greek Lemon Chicken Soup is what I crave after a long, crummy day—you know, when you’re tired, cold, a little cranky (I’ll admit it), and just want something that wraps you up like a food-hug. My first bowl was at a tiny Greek place in Queens. I was miserable with a head cold, and a friend plopped a bowl in front of me. Three spoonfuls in, my mood did a full 180. If you keep looking for comfort food that isn’t just heavy, try this. Avgolemono (the official name—hey, you’ll sound clever) hits every note: rich, lemony, ultra homey, but somehow, still bright.
If you enjoy creamy, comforting bowls like this, don’t miss our Creamy Parmesan Italian Sausage Ditalini Soup — it’s another family favorite packed with rich flavors and simple prep.
What is Greek Lemon Chicken Soup?
Alright—so, what’s the big fuss about Greek Lemon Chicken Soup? It’s this magical blend of simple-but-kickin’ flavors, officially called Avgolemono. At its core, imagine a chicken soup with a tangy twist. There’s zippy lemon juice, tender shredded chicken, honest-to-goodness simmered broth, and a secret weapon: eggs. Yes, eggs! They make the soup creamy without dumping in actual cream.
This soup crosses the line between something you’d eat at grandma’s house and something from a five-star restaurant (told you I’d exaggerate). There’s rice in there sometimes (or orzo if you wanna be fancy). It’s famous for curing all sorts of meh—from bad weather to bad breakups. And just saying, Greeks swear by it for cold season.
For more cozy chicken-based dinners, this Chicken and Gravy Recipe is a must-try, especially when you’re craving something hearty and satisfying.
Why You’ll Love This Greek Lemon Chicken Soup:
This part’s where I get preachy, but trust me—it deserves love. There are seriously a million reasons, but here’s my not-so-short take.
It’s light but fills you up. I’ve never felt weighed down after a bowl, even after seconds (let’s be honest, thirds).
There’s this zingy, fresh, lemony punch that wakes up your tastebuds. No boring, bland soup here—ever. The texture? Creamy but not cloying—you get that from whisking in eggs, not butter or cream (so, sneaky-healthy).
It’s also made with regular grocery stuff. No hunting in weird aisles. Plus, it’s crazy versatile—swap in leftover roast chicken, or mess with the rice/orzo to make it yours.
I mean, one bowl and you’ll understand why I cannot shut up about Greek Lemon Chicken Soup for, oh, almost a decade now.
Looking to brighten up your dinner rotation? Try our One Pan Coconut Lime Chicken for a citrusy twist that’s zesty, quick, and perfect for busy weeknights.
How to Make Greek Lemon Chicken Soup:
Quick Overview
The method? Way easier than you’d think. This soup isn’t about fancy chef tricks or dozens of pots. You start with a cozy simmering broth, drop in chicken (or use what’s left from Sunday roast), toss in rice or orzo, then work some egg-lemon magic.
Egg-lemon what? I know—it sounds weird. Whisk together eggs and fresh lemon juice, and slooowly pour in some hot soup. It keeps the eggs from scrambling. The result? Dreamy, velvety soup that’s not heavy.
Key Ingredients for Greek Lemon Chicken Soup
Alright, no secret ingredients here. If you keep your fridge remotely stocked, you’re more than halfway there. You’ll need:
- Chicken: Breast, thighs, rotisserie—works with anything, truly.
- Fresh Lemon Juice: That bottled stuff doesn’t even come close. Go fresh if you can.
- Eggs: Trust me, just go with it.
- Rice or Orzo: White rice is classic, but orzo’s good for a slight change-up.
- Chicken Broth: Homemade is best, boxed is fine if you’re short on time.
That’s it. Five things, plus salt and pepper, maybe a pinch of dill or parsley if you’re feeling extra.
Step-by-Step Instructions
Here comes the heart of it. My advice? Don’t overthink.
- Simmer chicken (or chuck in pre-cooked—easy peasy) in good broth until it’s fall-apart soft.
- Add rice. Don’t rush it; let it get soft and a little starchy.
- In a separate bowl, beat your eggs and squeeze in tons of lemon (to taste!).
- Tricky part: take a ladle of hot broth and slowly whisk it into your eggs. (This keeps it creamy instead of scrambled-egg-soupy. Did it once—it was gross.)
- Now, pour your egg-lemon mix back into the pot, whisking gently.
- Keep it on low. The magic is in the gentle cooking—DO NOT BOIL.
And that’s really it. Add a good grind of pepper, maybe greens if you’re rebellious.
“My mother-in-law taught me to make Avgolemono—and after tasting hers, we ditched canned soup for good! It tastes sunshiney and homemade, even the leftovers.”
– Steph from Astoria
What to Serve Greek Lemon Chicken Soup With:
Let’s be real—sometimes, the soup needs a little company at the table. Here’s what goes best (quick and dirty list, coming right up):
- Toasty pita or crusty bread (perfect for dipping—don’t skip it).
- Greek salad or even a handful of olives for a salt hit.
- Sliced cucumbers, if you need crunch.
- If you want to be extra traditional: sprinkle of fresh dill or a wedge of lemon.
Top Tips for Perfecting Greek Lemon Chicken Soup:
Alright, I’ll shoot straight. A couple of things can make or break your soup. First, fresh lemons—don’t even try with concentrate. Second, whisk like you mean it when adding your hot broth to the eggs (no one likes egg chunks in soup).
If you screw up and the egg curdles? Happens to the best of us. It’ll still taste great—just, uh, close your eyes and eat. Also, tweak your lemon level to taste. Greeks use lots. If you’re new to it, start small and work up.
Lastly, don’t rush. Simmering brings out max flavor, yep—even if you’re hungry and your stomach is grumbling like a bear.
For another take on this classic dish, check out this comforting homemade Avgolemono soup recipe packed with lemony flavor and a creamy finish.
Storing and Reheating Tips:
Look, leftovers rock—but only if you treat this soup the right way. Cool it down quickly, then store in the fridge for up to three days, tightly covered. Going for longer? Freeze it (though I think the texture is best fresh, but do you).
For reheating, low and slow wins. Zap it in the microwave in 30-second bursts, or warm gently on the stove. No boiling—remember that egg? Boil it, and you’ll get weirdly grainy soup (no thanks).
Greek Lemon Chicken Soup
Ingredients
- 2 cups cooked shredded chicken breast, thighs, or rotisserie
- 4 cups chicken broth homemade or low-sodium boxed
- 1/3 cup white rice or orzo
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice about 2 lemons
- Salt and pepper to taste
- Optional: fresh dill or parsley for garnish
Instructions
- Simmer the Base : In a large pot, bring 4 cups of chicken broth to a gentle simmer over medium heat. If you’re using raw chicken, add it now and let it cook through, about 15–20 minutes, then remove, shred it, and return it to the pot. If you're using pre-cooked chicken, wait to add it later.
- Add the Rice or Orzo : Stir in 1/3 cup of white rice or orzo. Let it simmer uncovered for 12–15 minutes, or until the grains are fully tender. Stir occasionally to prevent sticking.
- Prepare the Avgolemono Mixture In a medium bowl, whisk together 2 large eggs and 1/4 cup of fresh lemon juice until smooth and frothy. This will create that creamy, tangy base without using dairy.
- Temper the Eggs : Carefully ladle a bit of the hot soup (about 1/2 cup) into the egg-lemon mixture while whisking constantly. This step warms the eggs gently and prevents curdling when added to the soup.
- Combine and Finish : Slowly pour the egg-lemon mixture back into the soup pot, stirring continuously. Reduce heat to low and stir gently for 2–3 minutes. Do not let the soup boil, or the eggs may scramble.
- Season and Serve : Add salt and pepper to taste. Optional: garnish with chopped dill or parsley and serve with lemon wedges or warm pita bread.
Notes
Pros
- Light yet filling
- Comforting and bright flavor
- Uses pantry staples
- Kid-friendly and family-approved
- Easily adaptable (gluten-free, leftover chicken)
Cons
- Requires careful whisking of eggs to avoid curdling
- Doesn’t freeze perfectly (texture may change)
- Not ideal for high-heat reheating
FAQ
Q: Can I use leftover rotisserie chicken?
A: Absolutely—makes it even faster, and honestly, the flavor’s better with roasted chicken.
Q: I’m gluten-free. What can I swap for the rice or orzo?
A: Try cooked white rice, or go rogue with cauliflower rice for a lighter twist. Avoid orzo—it’s wheat-based.
Q: Is this soup really kid-friendly?
A: Yes, with a little less lemon. My own broody teenager asks for seconds (rare win).
Q: Can I double the recipe for a crowd?
A: For sure. Just keep an extra eye when adding the eggs—larger batches need even slower whisking.
Q: Does the soup freeze well?
A: Uh, yes and no. It’s fine for a few weeks, but the texture gets a tad weird when thawed. Fresh is best.
