Greek lemon chicken soup has always been my ultimate comfort food, especially on a chilly evening. I remember my Yiayia making it for us whenever we felt under the weather. The aroma of simmering chicken broth, zesty lemon, and fragrant herbs filled her tiny kitchen, promising warmth and healing. That bright, slightly tangy broth, studded with tender chicken and delicate orzo, felt like a hug in a bowl. It’s more than just a soup; it’s a taste of home and tradition. This authentic Greek lemon chicken soup recipe is my attempt to capture that magic, and I can’t wait for you to try it. Let’s get cooking!
What is Avgolemono soup?
Avgolemono soup, a staple in Greek cuisine, translates literally to “egg-lemon.” This traditional avgolemono soup is a creamy, bright, and comforting dish that’s surprisingly easy to make. At its heart, it’s a flavorful chicken broth base thickened with a special mixture of whisked eggs and fresh lemon juice. This gives the soup its signature silky texture and tangy, zesty flavor profile. You’ll often find tender pieces of chicken and delicate orzo pasta swimming in this delicious broth. It’s truly a taste of authentic Greek cooking!
Why You’ll Love This Greek Lemon Chicken Soup
There are so many reasons this comforting dish will become a favorite:
- Incredibly Flavorful: The combination of lemon and egg creates a unique, bright taste.
- Quick to Make: This easy avgolemono soup comes together in under an hour, perfect for weeknights.
- Nourishing & Comforting: It’s a healthy Greek lemon chicken soup that warms you from the inside out.
- Simple Ingredients: You likely have most of what you need already.
- Naturally Gluten-Free Option: Easily adaptable if you skip the orzo or use GF pasta.
- Versatile: Great as a starter or a light main meal.
- Authentic Taste: This recipe delivers the true flavors of traditional avgolemono soup.
- Crowd-Pleaser: Even picky eaters love this lemon chicken soup Greek style.
Ingredients for Authentic Greek Lemon Chicken Soup
Gathering these simple items is the first step to making my favorite Greek chicken lemon soup recipe. The quality of your ingredients truly shines through in this dish, especially the fresh lemon and good chicken broth.
- 1 pound boneless, skinless chicken breast – I prefer chicken breast for its lean texture, but thighs work too if you like a richer flavor.
- 6 cups chicken broth – Use a good quality low-sodium broth so you can control the saltiness.
- 1 cup uncooked orzo pasta – This small pasta shape is traditional for avgolemono soup, but rice works too.
- 1 medium onion, diced – About 1 cup.
- 2 carrots, diced – Adds a touch of sweetness and color.
- 2 stalks celery, diced – For that classic aromatic base.
- 3 cloves garlic, minced – Because everything is better with garlic!
- 3 large eggs – These are crucial for creating the creamy avgolemono sauce.
- 1/4 cup fresh lemon juice (from about 2 lemons) – The star of the show! Freshly squeezed is a must for that bright, tangy flavor.
- 1 teaspoon lemon zest – Adds an extra punch of lemon aroma and flavor.
- 1 tablespoon olive oil – For sautéing the aromatics and searing the chicken.
- 1 teaspoon dried oregano – A classic Greek herb that pairs beautifully with lemon and chicken.
- Salt and pepper, to taste – Essential for bringing all the flavors together.
- Fresh parsley or dill, for garnish – Adds a burst of freshness and color at the end.
How to Make Greek Lemon Chicken Soup
Making this comforting Greek chicken lemon soup from scratch is easier than you think! Follow these steps for a delicious, homemade avgolemono soup that will warm you right up. I always find the aroma of the vegetables sautéing to be so inviting, signaling that something wonderful is about to happen.
Step-by-Step Instructions
- Step 1: Prepare the Chicken: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the 1 pound boneless, skinless chicken breast and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set it aside to rest.
- Step 2: Sauté Vegetables: In the same pot, add the 1 medium onion, diced, 2 carrots, diced, and 2 stalks celery, diced. Sauté until softened and slightly tender, about 5-7 minutes. You’ll start to smell their sweet aroma filling your kitchen.
- Step 3: Add Garlic and Spices: Stir in the 3 cloves garlic, minced, 1 teaspoon dried oregano, and season generously with salt and pepper. Cook for an additional minute until fragrant – be careful not to burn the garlic!
- Step 4: Create the Broth: Pour in the 6 cups chicken broth, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pot. This adds so much flavor to your authentic Greek lemon chicken soup base. Return the seared chicken breast to the pot.
- Step 5: Cook the Chicken: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer. Let it cook for about 20 minutes, or until the chicken is cooked through and easy to shred.
- Step 6: Remove Chicken and Shred: Carefully remove the cooked chicken breast from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set the shredded chicken aside.
- Step 7: Cook Orzo/Pasta: Add the 1 cup uncooked orzo pasta (or your preferred rice/grain) to the simmering broth. Cook according to the package directions until it’s al dente, usually about 8-10 minutes.
- Step 8: Prepare the Egg-Lemon Mixture: While the orzo cooks, in a separate medium bowl, whisk together the 3 large eggs, 1/4 cup fresh lemon juice, and 1 teaspoon lemon zest until the mixture is light yellow and frothy. This is the key to the creamy texture of your avgolemono soup.
- Step 9: Temper the Mixture: This is a crucial step for smooth avgolemono! Slowly ladle about 2 cups of the hot broth from the pot into the egg mixture, whisking vigorously and constantly. This gradually raises the temperature of the eggs, preventing them from scrambling when added to the soup.
- Step 10: Combine: Gradually stir the tempered egg-lemon mixture back into the soup pot. Make sure to stir gently but thoroughly. Return the shredded chicken to the pot and mix everything together well.
- Step 11: Adjust Seasoning: Taste your delicious Greek chicken soup with lemon and egg. Adjust the seasoning with additional salt, pepper, or a little more lemon juice if you prefer a tangier flavor.
- Step 12: Serve: Ladle the hot soup into bowls. Garnish generously with fresh parsley or dill for a burst of color and freshness. Enjoy your homemade Greek lemon chicken soup!
Pro Tips for the Best Avgolemono Soup
I’ve learned a few tricks over the years that make this Greek lemon chicken soup recipe truly shine. Following these tips will help you achieve that perfect, silky texture and bright flavor every time.
- Always temper your egg-lemon mixture slowly. This is the *most* critical step to prevent scrambled eggs in your soup.
- Don’t boil the soup after adding the egg-lemon mixture. Gentle simmering is key to maintaining that smooth consistency.
- Use fresh lemon juice and zest for the most vibrant flavor. Bottled juice just doesn’t have the same zing!
- Taste and adjust seasoning at the very end. Lemon and salt can change as the soup sits.
What’s the secret to perfect Greek lemon chicken soup?
The secret lies in the tempering process for the egg-lemon mixture. Slowly adding hot broth to your eggs while whisking constantly gently cooks them, creating that signature creamy, silky texture without scrambling. For more tips on cooking techniques, check out this guide to therapeutic cooking.
Can I make this Greek chicken lemon soup recipe ahead of time?
Yes, you can prepare most of this Greek chicken lemon soup recipe ahead of time. Cook the chicken, vegetables, and broth, then shred the chicken and store it separately. Reheat the broth, then add the orzo and the tempered egg-lemon mixture just before serving to maintain the best texture. You can find more make-ahead meal ideas on our recipes page.
How do I avoid common mistakes with avgolemono soup?
The biggest pitfall is scrambling the eggs. Always temper slowly! Also, avoid boiling the soup after adding the egg mixture, as this can cause it to separate. Finally, don’t overcook the orzo; it should be al dente. For more information on common cooking pitfalls, you might find this about me page helpful for understanding culinary basics.
Best Ways to Serve Greek Lemon Chicken Soup
This comforting Greek lemon chicken soup is wonderfully versatile and can be served in so many delightful ways. It’s perfect on its own as a light yet satisfying meal, or you can pair it with some crusty bread for dipping into that luscious broth. For a more substantial meal, try serving it alongside a simple Greek salad with feta and olives – the flavors complement each other beautifully. This lemon chicken soup Greek style also makes a fantastic starter before a larger Mediterranean feast. I love serving it with a sprinkle of extra fresh parsley for brightness. If you enjoy Mediterranean flavors, you might also like our Beef Stifado.
Nutrition Facts for Greek Lemon Chicken Soup
This nourishing Greek lemon chicken soup offers a delightful balance of flavors and nutrients. Each serving provides a good source of protein from the tender chicken, making it a satisfying choice. The healthy fats come from the olive oil and egg yolks, contributing to the soup’s rich texture.
- Calories: 320 kcal
- Fat: 7g
- Protein: 25g
- Carbohydrates: 30g (estimated, depends on orzo/rice quantity)
Nutritional values are estimates and may vary based on specific ingredients used, especially the type and amount of pasta or rice. For more healthy recipes, explore our recipes section.
How to Store and Reheat Avgolemono Soup
Properly storing and reheating your homemade Greek lemon chicken soup ensures you can enjoy its comforting flavors for days to come. After cooking, let the soup cool slightly at room temperature for about an hour. Then, transfer it into airtight containers. For the best quality and texture, I recommend refrigerating your avgolemono soup within two hours of cooking. It should stay fresh in the refrigerator for about 3 to 4 days.
If you find yourself with leftovers that you won’t eat within a few days, freezing is a great option for this Greek chicken soup with lemon and egg. While the egg-lemon mixture can sometimes change texture slightly upon freezing and reheating, it’s still delicious. Ensure your soup is completely cooled before transferring it to freezer-safe containers or bags. It can be kept frozen for up to 3 months. To reheat, thaw the soup overnight in the refrigerator. Gently warm it on the stovetop over low heat, stirring frequently. Avoid high heat or boiling, as this can cause the egg-lemon mixture to break. You might need to whisk in a splash of fresh broth or a little extra lemon juice to revive its creamy texture. For more tips on food preservation, consider checking out resources on food storage techniques.
Frequently Asked Questions About Greek Lemon Chicken Soup
What is avgolemono soup made of?
This comforting Greek chicken soup with lemon and egg is primarily made from chicken broth, tender chicken pieces, orzo pasta (or rice), and the signature avgolemono mixture of whisked eggs and fresh lemon juice.
Why is avgolemono soup yellow?
The characteristic yellow hue of this traditional avgolemono soup comes from the egg yolks. When whisked with fresh lemon juice and tempered into the hot broth, they emulsify and create a beautiful, creamy, and vibrant color.
Can I use rice instead of orzo in Greek lemon chicken soup?
Absolutely! Many variations of this authentic Greek lemon chicken soup recipe use rice instead of orzo. Arborio rice or even a long-grain white rice works wonderfully, though cooking times may vary slightly. It’s a great substitution for this easy avgolemono soup. For other pasta alternatives, see our creamy street corn pasta recipe.
Variations of Greek Lemon Chicken Soup
While this classic Greek lemon chicken soup recipe is fantastic as is, there are so many delightful ways to make it your own! For a lighter, healthier Greek lemon chicken soup, you can easily swap the orzo for quinoa or even extra vegetables like spinach or zucchini. If you’re looking for a quicker stovetop method, you can skip searing the chicken and simply poach it directly in the broth until cooked, then shred it – making it a wonderfully quick Greek lemon chicken soup. For a vegetarian twist on this comforting Greek chicken lemon soup, use vegetable broth and add chickpeas or white beans for protein instead of chicken. And if you love a richer flavor, consider using chicken thighs for a more robust taste in your lemon chicken soup Greek style.
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Authentic Greek Lemon Chicken Soup: 1 Hour Meal
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and nourishing dish. It features tender chicken, vegetables, orzo pasta, and a creamy broth brightened with fresh lemon juice and zest. It’s a flavorful and easy-to-make soup perfect for any occasion.
Ingredients
- 1 pound boneless, skinless chicken breast
- 6 cups chicken broth
- 1 cup uncooked orzo pasta or rice
- 1 medium onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 large eggs
- 1/4 cup fresh lemon juice (approximately 2 lemons)
- 1 teaspoon lemon zest
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley or dill, for garnish
Instructions
- Prepare the Chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breast and sear until golden brown on both sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, dried oregano, salt, and pepper. Cook for an additional minute, until fragrant.
- Create the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken breast to the pot.
- Cook the Chicken: Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes until the chicken is cooked through.
- Remove Chicken and Shred: Take out the chicken breast. Shred it using two forks and set aside.
- Cook Orzo/Pasta: Add the uncooked orzo or rice to the pot and cook according to package instructions until al dente.
- Prepare the Egg-Lemon Mixture: In a bowl, whisk together the eggs, lemon juice, and lemon zest until light and frothy.
- Temper the Mixture: Slowly ladle a few cups of the hot broth into the egg mixture, whisking vigorously. This step prevents the eggs from scrambling.
- Combine: Gradually stir the tempered egg mixture back into the soup. Return the shredded chicken and mix well.
- Adjust Seasoning: Taste and adjust the seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or dill.
Notes
- Use fresh ingredients for the best flavor.
- Adjust lemon flavor to your preference.
- Add uncooked spinach towards the end for extra nutrients and color.
- A splash of white wine can add depth to the broth.
- For a gluten-free version, use gluten-free pasta or grains.
- For a vegetarian version, use vegetable broth and replace chicken with chickpeas or vegetables.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 7g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A
