Greek Lemon Chicken Soup Recipe

Creamy, comforting, and zesty, Greek Lemon Chicken Soup—or Avgolemono—is the ultimate weeknight wonder! Imagine tender chicken, silky orzo, and the bright citrusy punch of fresh lemon, all bound together in a rich yet light broth. This soup tastes like a warm hug, and the best part? You’ll have it steaming on your table in under an hour. Forget takeout—this is the flavorful, soul-soothing meal you’ll crave at the end of a long day.

Why You’ll Love This Recipe

• 30-Minute Prep Magic: It feels fancy, but it’s absolutely doable even on your busiest evenings. No complicated steps, just real, wholesome ingredients and foolproof technique.
• Big on Fresh Flavor: That glorious combination of lemon, dill, and a touch of creaminess from eggs is both refreshing and deeply satisfying.
• Family-Friendly: Kids love the soft, tender orzo and juicy chicken—there’s nothing too spicy or exotic, just pure Mediterranean warmth.
• Healthy and Nourishing: Loaded with lean protein, veggies, and vitamin-rich broth, this is feel-good food that doesn’t weigh you down.

this Recipe

Ingredients You’ll Need

Here’s what makes this soup shine, with some friendly tips along the way:

• Olive oil: The classic base for a Mediterranean soup; use extra virgin for best flavor.
• Onion: Dice it small so it almost melts into the broth, giving subtle sweetness.
• Carrot: Adds a pop of color and gentle sweetness—don’t skip it!
• Celery: Delicious for its aromatic bite and that essential “soup” flavor.
• Garlic: Just a touch, finely chopped—it elevates everything without overpowering.
• Bay leaves: For background earthiness; remove before eating.
• Chicken breasts: Boneless, skinless—quick to cook and easy to shred. (Thighs work, too, if you want even more juiciness.)
• Chicken stock: Go for low-sodium if you like to control the salt, or homemade if you have some on hand.
• Orzo: The little rice-shaped pasta that makes every spoonful comforting and filling.
• Lemon juice: Freshly squeezed is non-negotiable—it brings the signature tang.
• Egg yolks: For that classic Avgolemono creaminess without any dairy—whisked into the broth for silky texture.
• Fresh dill: Adds a burst of herby freshness at the very end.
• Salt & pepper: Season to taste at every stage for layers of flavor.

Variations

If you want to make this your own, here are a few ideas:

• Make it Vegetarian: Swap the chicken and stock for chickpeas and veggie stock—the result is equally zippy and satisfying.
• Switch up the Pasta: No orzo? Try small pasta shapes like pastina, ditalini, or even cooked rice.
• Add Greens: Toss in a handful of baby spinach or kale toward the end for an extra nutrient boost.
• More Herby Goodness: Parsley or mint can replace or supplement the dill for a unique twist.
• Creamier Texture: Stir a spoonful of Greek yogurt into your bowl for extra richness.

Don’t be afraid to experiment based on what you have in your kitchen!

How to Make Greek Lemon Chicken Soup

Here’s the step-by-step guide for turning simple ingredients into an unforgettable soup:

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot. Add diced onion, carrot, and celery, cooking gently until they’re soft and the house is filled with their comforting scent—about 8-10 minutes. Add the garlic and cook for just a minute more.

Step 2: Add Chicken and Simmer

Toss in the bay leaves, then nestle the chicken breasts into the pot. Pour in the chicken stock. Bring everything to a gentle boil, then reduce to a simmer and cover. Let it bubble away for 15 minutes, infusing the broth with all that gorgeous chicken flavor.

Step 3: Shred the Chicken & Cook Orzo

Lift out the chicken and bay leaves. Stir in orzo, letting it cook (uncovered) for about 10 minutes—just enough so it’s tender but not mushy. Meanwhile, use two forks to shred the just-cooked chicken into tempting little pieces.

Step 4: Temper the Egg-Lemon Mix

In a bowl, whisk together lemon juice and egg yolks. Now, THIS is important (and the secret to that velvety soup texture): Slowly ladle a bit of hot soup broth into the egg-lemon mixture while whisking—that way, the eggs don’t scramble! Gradually whisk this back into the soup pot.

Step 5: Finish and Serve

Toss that lovely shredded chicken back into the soup. Stir in plenty of fresh dill, taste for salt and pepper, and let it all meld for a final five minutes on low heat. Serve immediately, with a little extra fresh dill and a lemon wedge on the side for extra zing.

Pro Tips for Making the Recipe

• Don’t Rush the Aromatics: Let the onions, carrots, and celery soften fully for the best base flavor.
• Temper the Eggs Slowly: Whisk in the broth gradually to avoid curdled eggs—smooth, creamy soup is the goal!
• Use Fresh Lemon: Bottled lemon juice doesn’t bring the same brightness.
• Adjust Thickness: If the soup gets too thick (orzo likes to soak up liquid), stir in a splash of extra broth or water before serving.
• Taste as You Go: Add salt and pepper in stages so every bite is perfectly seasoned.

How to Serve

This Greek Lemon Chicken Soup deserves to be the star, but here are a few delicious ways to serve it:

• Simple and Classic: Just ladle into bowls and add an extra squeeze of lemon and fresh herbs.
• With Bread: A crusty baguette or soft pita is perfect for soaking up every last drop.
• Salad Pairing: Serve with a crisp Greek salad—tomatoes, cucumber, olives, and feta—for a complete Mediterranean meal.
• Garnish Galore: Sprinkle on extra dill, a drizzle of good olive oil, or a dusting of cracked black pepper for added flair.

Make Ahead and Storage

Storing Leftovers

Let any leftover soup cool to room temperature before transferring to airtight containers. Stored in the fridge, it keeps beautifully for up to 3 days.

Freezing

This soup can be frozen, but do note that the orzo may soak up more liquid and eggs may slightly change texture. For best results, freeze before adding the egg-lemon mixture, then add fresh eggs and lemon when reheating.

Reheating

Warm gently over low heat on the stove, stirring frequently. If the soup has thickened, add a splash of broth or water to return it to the perfect consistency.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and richer in flavor. Just ensure they’re boneless and skinless, and adjust simmering time if they’re especially large.

What if I don’t have orzo?
Not a problem. You can replace orzo with pastina, ditalini, or even cooked rice. The soup will still be delicious and filling.

How do I prevent the eggs from curdling in the soup?
The key is tempering: slowly add hot broth to the egg-lemon mix while whisking constantly, then slowly whisk it all back into the soup. Don’t let the soup boil once the eggs are added—gentle heat yields creamy results.

Is it possible to make this dairy-free and gluten-free?
Yes! There’s no dairy in this recipe already, and you can swap orzo for gluten-free pasta or rice. Just ensure your broth and other ingredients are gluten-free if needed.

Final Thoughts

If you’re searching for comfort in a bowl, this Greek Lemon Chicken Soup is about to become your new favorite. Quick, simple, and packed with vibrant flavors, it makes busy weeknights a whole lot brighter. Pour yourself a big bowl and taste how easy, homemade magic can be! Don’t wait to try this—get your ingredients ready and let your kitchen be filled with the aromas of Greece.

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