Greek Lemon Chicken Soup

There’s something magical about a bowl of Greek Lemon Chicken Soup that hugs you from the inside out. When I first stumbled upon Avgolemono at a little taverna by the Aegean coast, I was blown away by how a few simple ingredients—tender chicken, fluffy rice, farm-fresh eggs, and bright lemon juice—could come together to create such a silky, tangy, soul-warming elixir. As the chicken simmers in a gentle bath of broth and water, the scents of onion, garlic, and oregano swirl in the air, promising comfort and nourishment with every spoonful. Each time I make this for family or friends, their eyes light up at that first hint of lemon, and I know I’ve hit the mark again.

The beauty of Greek Lemon Chicken Soup lies in its effortless charm. Whether you’re curled up on the couch with a good book or hosting a laid-back Sunday lunch, this recipe fits right in. It’s beginner-friendly, yet so elegant that even seasoned home cooks will appreciate its depth of flavor. The creamy texture comes from whisking eggs and lemon into the hot broth just so, giving you that signature velvety mouthfeel without a drop of cream. And best of all, it’s nourishing and light—yet still feels like an indulgent treat. You’ll see why I keep a pot of this goodness ready in my fridge for when life calls for a little pick-me-up.

KEY INGREDIENTS IN GREEK LEMON CHICKEN SOUP

Before we dive into the cooking steps, let’s talk about what makes this soup shine. Each ingredient plays a starring role in creating balance between bright acidity, hearty protein, and warming carbs. Here’s what you’ll need:

• Chicken broth

The savory backbone of the soup, providing rich depth and comforting warmth. Opt for homemade or a high-quality store-bought version for the best results.

• Water

Balances the broth’s intensity and helps the rice cook to fluffy perfection without turning overly salty.

• Uncooked white rice

Absorbs the flavorful broth and swells into tender grains. It also thickens the soup, giving it that satisfying body.

• Boneless, skinless chicken breast

Offers lean protein and cooks quickly in the simmering broth. Once shredded, it reunites with the rice and egg mixture to create a hearty bite.

• Large eggs

When beaten and tempered with hot broth, they create the traditional creamy texture without any dairy.

• Freshly squeezed lemon juice

Adds vibrant acidity that brightens every spoonful. Freshly squeezed is non-negotiable—you’ll taste the difference.

• Salt and pepper

Basic seasonings that enhance all the natural flavors. Adjust to your personal taste for the perfect balance.

• Olive oil

Used for sautéing aromatics; lends a fruity richness and helps draw out the sweetness of onions and garlic.

• Small onion

Finely chopped, it forms the aromatic base. As it softens, it releases gentle sweetness that complements the lemon’s tang.

• Garlic

Provides a savory kick and depth of flavor. Minced garlic infuses the oil with its warm, pungent character.

• Dried oregano

A classic Mediterranean herb that brings earthy, slightly peppery notes to the mix.

• Fresh parsley

Chopped just before serving, it adds a pop of color and a burst of herbaceous freshness on top.

HOW TO MAKE GREEK LEMON CHICKEN SOUP

Let’s walk through each step of this classic Greek recipe, from simmering the chicken to that magical egg-lemon swirl. Follow these directions closely for the creamiest, tangiest Avgolemono you’ve ever tasted:

1. In a large pot, combine the chicken broth and water. Place over medium-high heat and bring to a gentle boil, stirring occasionally to integrate flavors.

2. Add the chicken breasts to the bubbling liquid. Reduce heat to a simmer, cover, and let cook for about 20 minutes—just until the meat is no longer pink and juices run clear.

3. Using tongs, remove the chicken to a cutting board. Allow it to rest briefly, then shred with two forks into bite-sized pieces. Set aside.

4. Return the pot to a low flame and stir in the rice. Cover with a tight-fitting lid and let it simmer over low heat for 15–20 minutes, until grains are tender and most of the liquid is absorbed.

5. While the rice cooks, heat olive oil in a separate pan over medium heat. Sauté the chopped onion and minced garlic, stirring until they turn soft and translucent, about 3–4 minutes.

6. Fold the sautéed onion, garlic, shredded chicken, and oregano back into the pot with the cooked rice. Give a gentle stir to marry all the ingredients.

7. In a medium bowl, beat the eggs until frothy. Slowly whisk in the lemon juice until fully combined—this is your creamy avgolemono base.

8. To temper the eggs, gradually ladle about 1 cup of the hot soup broth into the egg-lemon mixture, whisking continuously so the eggs don’t curdle.

9. Pour the tempered egg mixture back into the main pot. Keep the heat on low and stir gently until the soup thickens just slightly—be careful not to boil, or the eggs may scramble.

10. Season the soup with salt and pepper to your liking. Taste and adjust the lemon juice if you prefer an extra tangy zing.

11. Serve the soup hot in warmed bowls, garnished with a sprinkle of freshly chopped parsley for that final touch of green and freshness.

SERVING SUGGESTIONS FOR GREEK LEMON CHICKEN SOUP

This soup is delightfully versatile and plays well with various accompaniments. Whether you’re aiming for a simple weeknight dinner or a more festive spread, these ideas will give your Avgolemono the spotlight it deserves:

• Serve in pre-warmed bowls with a wedge of lemon on the side and a diamond-fine sprinkling of fresh parsley right before serving. The contrast of steaming soup against a cool lemon wedge makes each bite more vibrant.

• Offer alongside a crusty baguette or warm slices of Greek pita. Use the bread to scoop up rice and chicken bits, ensuring not a single drop of soup goes to waste.

• Elevate the presentation with a drizzle of high-quality extra-virgin olive oil and a pinch of fresh dill. The extra layer of herbal aroma balances brilliantly with the lemon’s acidity.

• Pair your bowl with a light Greek salad—think tomatoes, cucumbers, olives, and feta—and a chilled glass of Assyrtiko or Sauvignon Blanc. The crisp wine and crunchy salad provide a refreshing counterpoint to the creamy soup.

HOW TO STORE GREEK LEMON CHICKEN SOUP

Storing Avgolemono properly ensures you can enjoy its comforting flavors days after cooking. This section covers the key methods to keep your soup fresh, maintain its silky texture, and make reheating a breeze:

Refrigeration is the easiest short-term option. Allow the soup to cool slightly, then transfer it into an airtight container. It will stay fresh for up to 3 days in the fridge. When you’re ready to eat, gently reheat over low heat, stirring occasionally and adding a splash of water or broth if it’s thickened too much.

For longer storage, portion the soup into freezer-safe containers or heavy-duty zip-top bags, leaving a little headspace for expansion. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator, then warm slowly on the stovetop.

If you prefer to freeze individual servings, ladle the soup into silicone muffin pans and freeze solid before popping the cubes into a labeled bag. This way, you can reheat just the amount you need—perfect for quick lunches.

Always avoid boiling the soup during reheating; keep the heat low and stir gently to maintain that velvety texture and prevent the egg from curdling.

CONCLUSION

Greek Lemon Chicken Soup is more than just a dish—it’s a comforting embrace in a bowl that brings warmth to any season. From the moment you simmer chicken in fragrant broth to the final flourish of fresh parsley, every step feels like a little celebration of simple, wholesome ingredients. You’ve seen how tender rice mingles with shredded chicken, how bright lemon juice wakes up the palate, and how beaten eggs transform the broth into a lusciously creamy delight. This recipe is beginner-friendly yet sophisticated enough to impress guests, and it’s flexible—whether you’re cooking for a small family dinner or meal-prepping for the week ahead. Don’t forget that you can print this article or bookmark it for the next time you need a cozy, soul-soothing supper. And if you’re curious about some common questions, be sure to check out the FAQ section below.

I’d love to hear about your experience! Did you add a twist of your own, maybe a pinch of fresh dill or a handful of baby spinach? Drop a comment if you tried this recipe or if you have any questions about the steps. Your feedback, tips, or even your memories of a special meal always bring joy to this cooking community. Happy cooking, and may every spoonful carry you straight to the sunny shores of Greece.

Print Recipe

Greek Lemon Chicken Soup

Author: Max Turner Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 40 mins Rest Time 10 mins Total Time 1 hr 10 mins

Calories: 350

Description

This delightful Avgolemono soup combines tender chicken, fluffy rice, and a creamy, tangy lemon-egg mixture. Perfect for a cozy night in or a comforting lunch!

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups chicken broth

• 1 cup water

• 1 cup uncooked white rice

• 1 pound boneless, skinless chicken breast

• 3 large eggs

• ¹⁄₄ cup freshly squeezed lemon juice

• Salt and pepper to taste

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• Fresh parsley, chopped, for garnish

Instructions

1. In a large pot, combine the chicken broth and water. Bring it to a boil over medium-high heat.
2. Add the chicken breasts to the boiling broth. Lower the heat to a simmer and cook for about 20 minutes, or until the chicken is cooked through.
3. Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
4. In the same pot, add the rice, stir well, and cover with a lid. Let it simmer over low heat for about 15-20 minutes, until the rice is cooked.
5. In a separate pan, heat the olive oil over medium heat. Sauté the chopped onion and garlic until they become soft and translucent.
6. Add the sautéed onion, garlic, shredded chicken, and oregano back to the pot with the rice.
7. In a bowl, beat the eggs until frothy, then gradually whisk in the lemon juice.
8. Slowly ladle about 1 cup of the hot soup broth into the egg and lemon mixture while whisking continuously. This will temper the eggs, preventing them from curdling.
9. Pour the egg mixture back into the pot with the soup. Stir gently over low heat until the soup thickens slightly, but do not let it boil.
10. Season with salt and pepper to taste. Adjust lemon juice if needed for that perfect tangy flavor.
11. Serve the soup hot, garnished with freshly chopped parsley.

Note

• This soup is traditionally known as "Avgolemono" in Greek cuisine.
• For a richer flavor, consider using homemade chicken broth.
• Adding a hint of fresh dill can enhance the flavor profile.
• This soup can be stored in the refrigerator for up to 3 days, but it may thicken further. Adjust with a little water when reheating.

Keywords: Greek soup, lemon chicken, Avgolemono, comfort food, healthy recipe, easy soup