Greek Lemon Chicken Soup

Hi, I’m Sam from dishfoody.com, where fresh, vibrant flavors come together in comforting recipes. If you’re tired of bland soups or heavy meals that don’t satisfy, this Greek Lemon Chicken Soup offers a bright, tangy, and nourishing bowl inspired by the classic Avgolemono Greece’s famous lemon-egg chicken soup.

It’s silky, light, and packed with protein and fresh lemony brightness, perfect for any time of year. With my years of recipe expertise, I’ve created this simple, authentic recipe that’s easy to prepare and sure to lift your spirits. Here’s your complete guide including ingredients, cooking steps, flavor variations, and serving tips.

Why This Recipe Works

• The classic combination of lemon juice and eggs creates a creamy, silky texture without dairy
• Chicken adds hearty protein and warmth
• Rice or orzo adds body, making it more filling and comforting
• Uses simple pantry and fresh ingredients
• One-pot, easy to make with elegant flavor
• Ideal for cold days, healing meals, or light dinners

Ingredients & Prep

• 6 cups chicken broth (preferably homemade or low sodium)
• 1 cup cooked chicken, shredded or diced
• ½ cup long-grain white rice or orzo pasta
• 3 large eggs
• Juice and zest of 2 lemons
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Step-by-Step Instructions

1. In a large pot, bring chicken broth to a boil.
2. Add rice or orzo and cook until tender, about 15-18 minutes.
3. Stir in cooked chicken to warm through.
4. In a bowl, whisk eggs, lemon juice, and lemon zest together until frothy.
5. Temper the egg mixture by slowly whisking in 1-2 cups of hot broth to avoid curdling.
6. Gradually whisk tempered egg mixture back into the soup pot.
7. Heat gently, stirring constantly until soup thickens slightly (do not boil).
8. Season with salt and pepper and garnish with fresh parsley before serving.

Flavor Variations

• Add minced garlic or shallots sautéed at the start for extra depth.
• Use brown rice or quinoa for higher fiber alternatives.
• Stir in chopped spinach or kale for added greens.

Storage Tips

Store soup in an airtight container in the fridge for up to 3 days. Reheat gently, stirring to restore texture.

FAQs

• Can I make soup ahead? Yes, make broth and chicken in advance; reheat and add lemon-egg mixture last.
• Can I freeze it? No, freezing can affect egg texture; better fresh or refrigerated leftovers.
• Is this soup gluten-free? Yes, use rice and gluten-free broth.

Conclusion

Enjoy the bright, comforting flavors of Greek Lemon Chicken Soup a classic that nourishes and delights with every spoonful. For more fresh and healthy soups, visit dishfoody.com and try our Lemony Greek Chickpea Soup.

Greek Lemon Chicken Soup

Print Recipe

Bright and comforting Greek Lemon Chicken Soup (Avgolemono) featuring tender chicken, orzo pasta, and a creamy lemon-egg sauce. A classic Mediterranean soup perfect for cold days or anytime comfort.

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 6 servings 1x
• Category: Soup, Dinner
• Method: Stovetop
• Cuisine: Greek, Mediterranean

Ingredients

Scale 1x2x3x

• 8 cups chicken broth
• 2 cups cooked shredded chicken
• 1 cup orzo pasta
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2 lemons)
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh dill for garnish

Instructions

• 1. In a large pot, bring chicken broth to a boil. Add orzo, onion, garlic, and oregano. Cook until orzo is tender, about 8-10 minutes.
• 2. Reduce heat to low. Add shredded chicken to warm through.
• 3. In a bowl, whisk eggs and lemon juice until frothy.
• 4. Slowly ladle 2 cups hot broth into egg mixture while whisking constantly to temper.
• 5. Pour egg mixture back into pot while stirring continuously. Do not boil.
• 6. Season with salt and pepper. Garnish with fresh dill and serve immediately.

Notes

• Temper eggs slowly to prevent curdling.
• Use fresh lemon juice for best flavor.
• Can be made with rice instead of orzo.
• Perfect for meal prep and freezes well.

Nutrition

• Serving Size: 1 bowl
• Calories: 240
• Sugar: 3g
• Sodium: 780mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 22g
• Cholesterol: 140mg

Keywords: greek lemon chicken soup, avgolemono, lemon soup, chicken orzo soup