Greek Lemon Chicken Soup, also known as Avgolemono, is one of those utterly comforting dishes that feels like a warm embrace in a bowl. Bright, tangy, creamy, and absolutely brimming with flavor, this iconic soup blends tender chicken, velvety egg-lemon broth, and rice for a meal that delivers both heartiness and zing. It’s easy enough for a cozy weeknight but special enough to impress at any gathering!
Why You’ll Love This Recipe
- Incredibly Creamy—No Cream Needed: The magical combination of eggs and lemon gives this Greek Lemon Chicken Soup the silkiest texture without a drop of dairy.
- Bright and Comforting: The citrusy zip of fresh lemon balances hearty chicken and rice, making each spoonful both light and satisfying.
- Hearty Enough for a Meal: Packed with protein, rice, and veggies, this soup is substantial enough to serve as dinner all on its own.
- Simple Ingredients, Stunning Results: Everything you need is probably already in your kitchen, but together they create a taste that feels special every time.
Ingredients You’ll Need
One of the reasons Greek Lemon Chicken Soup is such a star is its short but mighty list of ingredients. Each one builds the foundation for that iconic flavor and irresistible texture—there’s nothing unnecessary here, just pure comfort and brightness in every bite!
- Chicken broth: The soul of your soup! Use a rich, flavorful broth as your base for the deepest, most satisfying taste.
- Fresh lemon juice: Absolutely essential for that signature zesty tang. Freshly squeezed is the secret to a bright, lively soup.
- Shredded carrots, chopped onion, and chopped celery: These aromatic veggies add subtle sweetness, color, and body to the finished soup.
- Chicken soup base: This concentrated flavor booster makes the whole soup taste like it’s been simmering all day.
- Ground white pepper: A gentle seasoning that lifts the other flavors and adds a touch of warmth without overpowering the soup.
- Margarine: Used with flour to create a quick roux, giving your soup some extra luscious thickness.
- All-purpose flour: The key to thickening the broth—no cornstarch required here!
- Egg yolks: These work their magic to create that creamy, almost velvety mouthfeel that sets avgolemono apart.
- Cooked white rice: A classic addition for comforting body and a little chew in every spoonful.
- Diced cooked chicken: Gives substance and sustenance, turning this soup into a satisfying meal-in-a-bowl.
- Lemon slices: Not just beautiful as a garnish, they add a final pop of freshness right before serving.
Variations
The beauty of Greek Lemon Chicken Soup is how well it welcomes little twists. Whether you’re catering to dietary needs, craving extra veggies, or just want to play with flavors, it’s easy to put your own spin on this beloved classic.
- Make it Vegetarian: Use vegetable broth and skip the chicken for a still-rich, lemony soup loaded with veggies and rice.
- Low-Carb Option: Swap cooked rice for cauliflower rice to lighten things up while keeping that satisfying texture.
- Add More Veggies: Stir in baby spinach, kale, or even diced zucchini for extra color and nutrition.
- Flavor Boost: Toss in a bay leaf, a sprig of dill, or a few cloves of garlic when simmering the broth for added depth.
How to Make Greek Lemon Chicken Soup
Step 1: Prepare the Flavorful Base
Start by gathering all your chopped veggies, lemon juice, and broth. In a large pot, combine the chicken broth, fresh lemon juice, shredded carrots, onion, celery, chicken soup base, and ground white pepper. Bring everything to a lively boil over high heat, then lower the heat and let it simmer for about 15–20 minutes, until your veggies are tender and their flavors have fully bloomed.
Step 2: Thicken the Soup
Now it’s time for a little magic! In a small bowl, mix the margarine and flour together into a smooth paste. Gradually add this mixture to your pot, stirring all the while, so there are no lumps. Keep stirring as it simmers for another 8–10 minutes, letting the soup become luxuriously silky and just thick enough to coat the back of a spoon.
Step 3: Temper the Egg Yolks
In a separate bowl, beat the egg yolks until they’re pale and creamy. To avoid scrambling the eggs, slowly whisk in a ladle of hot soup, a little at a time. Once blended, gradually pour the egg yolk mixture back into your simmering soup, stirring constantly. This will give you that classic, dreamy Avgolemono creaminess—don’t let the soup boil at this stage!
Step 4: Add Rice and Chicken
Now stir in your cooked rice and diced chicken, letting them warm through for a few minutes. At this point, your Greek Lemon Chicken Soup is looking wonderfully hearty and smelling irresistible. Just a couple more minutes, and everything will be deliciously heated and ready to serve.
Step 5: Serve and Enjoy
Ladle the soup into bowls, then garnish each serving with a fresh lemon slice right before eating. The aroma and bright color of the lemon make every bowl a little celebration. Now, dig in and feel the comfort!
Pro Tips for Making Greek Lemon Chicken Soup
- Master the Egg Tempering: When adding hot broth to your egg yolks, pour slowly and whisk constantly so you get creamy soup, not scrambled eggs.
- Fresh Lemon, Always: Let freshly squeezed lemon juice shine—bottled juice just can’t provide that fragrant, lively flavor.
- Choose Your Broth Wisely: A homemade or high-quality store-bought chicken broth makes a world of difference in this soup’s depth and taste.
- Don’t Overcook After Adding Eggs: Keep the soup just below a simmer once the eggs go in—boiling can cause the proteins to separate and ruin that signature creamy texture.
How to Serve Greek Lemon Chicken Soup
Garnishes
A classic garnish for Greek Lemon Chicken Soup is a fresh lemon slice laid gently over each bowl—it’s simple, striking, and reinforces that bright citrus vibe. For extra flair, sprinkle with a little chopped parsley or snipped fresh dill just before serving. Both add a pop of color and a herby lift that pairs beautifully with the soup’s creamy base.
Side Dishes
This soup is quite a star on its own but pairs so well with rustic accompaniments. Try a crusty slice of sourdough or warm pita on the side to soak up every last drop. A simple Greek salad with cucumbers, tomatoes, olives, and feta brings a crunchy, salty counterpoint to the velvety soup.
Creative Ways to Present
For a playful touch, serve your Greek Lemon Chicken Soup in small mugs or espresso cups at a party—it’s perfect as a warm appetizer shot! Or, for a holiday table, arrange lemon slices and herbs around each bowl for a festive, Mediterranean-inspired look. Even a dollop of Greek yogurt and a swirl of olive oil can turn every serving into something restaurant-worthy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the soup cool to room temperature, then transfer to an airtight container and refrigerate within two hours. Greek Lemon Chicken Soup will stay fresh in the fridge for up to 3 days and tastes just as delightful the next day.
Freezing
You can freeze this soup, but keep in mind that the creamy egg broth can sometimes change in texture after thawing. For best results, freeze before adding the egg yolks, then reheat gently and whisk in freshly tempered eggs when serving later.
Reheating
To reheat, gently warm the soup over low heat on the stovetop, stirring often. Avoid boiling after eggs are added to keep it velvety and smooth. If it thickens too much, stir in a splash of broth to loosen things up before serving again.
FAQs
-
Can I use chicken breast or thighs for Greek Lemon Chicken Soup?
Absolutely! Both chicken breast and thighs work beautifully in this soup. Thighs offer richer flavor and a more tender bite, while breast is lean and mild. Use whichever you have—just make sure the chicken is fully cooked before adding to the pot.
-
Why do I need to temper the egg yolks?
Tempering is what gives Greek Lemon Chicken Soup its silky texture. By whisking hot broth into the yolks gradually, you prevent the eggs from scrambling, ensuring the soup becomes lusciously creamy and not curdled.
-
Can I make this soup gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free alternative, such as a one-for-one all-purpose gluten-free blend or even cornstarch. The rest of the ingredients are naturally gluten-free.
-
Is Greek Lemon Chicken Soup good for meal prep?
It’s a fantastic make-ahead meal! It keeps well for several days in the fridge. For the very best texture, store the soup and cooked rice separately, then combine and warm before serving to prevent the rice from soaking up too much broth.
Final Thoughts
If you’re searching for pure comfort with a dash of sunshine, Greek Lemon Chicken Soup is always the answer. It’s cozy, vibrant, and crowd-pleasing—no wonder it’s been beloved for generations. Gather your ingredients, give it a try, and let this classic warm you from the inside out!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for any time of year. The combination of zesty lemon, tender chicken, and hearty vegetables makes for a satisfying meal.
Ingredients
Main Soup:
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
Roux:
- 1/4 cup margarine
- 1/4 cup all-purpose flour
Additional:
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Prepare the Base: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Bring to a boil, then simmer for 15–20 minutes until vegetables are tender.
- Thicken the Soup: Mix margarine and flour until smooth. Gradually stir into the soup and cook for 8–10 minutes until slightly thickened.
- Temper the Egg Yolks: Beat yolks until creamy. Slowly add hot soup, then return the mixture to the pot. Cook gently until heated through.
- Finish the Soup: Add rice and chicken. Cook for a few more minutes until heated through.
- Serve: Ladle into bowls, garnish with lemon slices, and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 980mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 195mg
