Greek Lemon Chicken Soup has a magical way of warming you from the inside out, and I’ve loved it since I was a kid. My Yiayia’s kitchen always smelled divine when she made her version, a comforting aroma of chicken, lemon, and herbs filling the house. It’s more than just a soup; it’s a hug in a bowl, and this Avgolemono soup recipe brings back all those cherished memories. This authentic Greek lemon chicken soup is surprisingly simple to make, and the bright, tangy flavor is truly unforgettable. Let’s get cooking!
Why You’ll Love This Greek Lemon Chicken Soup
- Incredible Flavor: The bright, zesty lemon perfectly balances the rich, savory chicken broth for a taste that’s both refreshing and deeply satisfying.
- Quick & Easy Prep: This recipe is designed as an easy Greek lemon chicken soup, making it perfect for busy weeknights. Most of the work is done in under an hour!
- Healthy & Nourishing: Packed with lean protein from the chicken, vitamins from the vegetables, and healthy fats, it’s a wholesome meal you can feel good about.
- Budget-Friendly: Simple pantry staples and affordable ingredients like chicken and vegetables make this a cost-effective meal for the whole family.
- Kid-Approved: The creamy texture and comforting flavors are a hit with children, making it a wonderful family-friendly option.
- A Comforting Classic: This hearty Greek lemon chicken soup is pure comfort food, perfect for chilly days or when you need a little pick-me-up.
- Authentic Taste: We capture the true essence of traditional Avgolemono, bringing a taste of Greece right to your kitchen.
Ingredients for Authentic Greek Lemon Chicken Soup
Gathering these simple ingredients is the first step to making a truly delicious Greek chicken soup with lemon and egg. The magic of Avgolemono comes from the quality of each component!
- 1 pound boneless, skinless chicken breast – for lean protein
- 6 cups chicken broth – the savory base of our soup
- 1 cup uncooked orzo pasta – this small pasta cooks quickly and absorbs flavor wonderfully
- 1 medium onion, finely diced – about 1 cup, for aromatic depth
- 2 carrots, diced – adds sweetness and color
- 2 celery stalks, diced – provides a fresh, slightly peppery note
- 3 cloves garlic, minced – essential for that classic savory flavor
- 3 large eggs, room temperature – crucial for creating the creamy Avgolemono sauce
- 1/4 cup fresh lemon juice – from about 2 lemons, the star of the show for that signature tang
- 1 teaspoon lemon zest – intensifies the lemon flavor without adding more liquid
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 teaspoon dried oregano – a quintessential Greek herb
- Salt and freshly ground black pepper, to taste – to enhance all the flavors
- Fresh parsley or dill, for garnish – adds a final touch of freshness and color
How to Make Greek Lemon Chicken Soup
Let’s dive into making this comforting and delicious soup. This guide will walk you through exactly how to make Greek lemon chicken soup, ensuring a perfect Avgolemono every time.
- Step 1: Prepare the Chicken. In a large pot or Dutch oven, 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 from the pot and set it aside.
- Step 2: Sauté Vegetables. In the same pot, add the 1 medium onion, diced, 2 carrots, diced, and 2 celery stalks, diced. Sauté these aromatic vegetables until they begin to soften, which should take about 5-7 minutes.
- Step 3: Add Garlic and Spices. Stir in the 3 cloves garlic, minced, 1 teaspoon dried oregano, and season generously with salt and freshly ground black pepper. Cook for an additional minute until the garlic is fragrant, being careful not to burn it.
- Step 4: Create the Broth. Pour in the 6 cups chicken broth, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pot. This adds so much flavor! Return the seared chicken breast to the pot.
- Step 5: Cook the Chicken. Bring the soup mixture to a gentle boil, then immediately reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until the chicken is cooked through and tender.
- Step 6: Remove Chicken and Shred. Carefully remove the chicken breast from the pot. Place it on a cutting board and shred it using two forks. Set the shredded chicken aside.
- Step 7: Cook Orzo/Pasta. Add the 1 cup uncooked orzo pasta (or rice) to the simmering broth. Cook according to the package directions until the orzo is al dente, usually about 8-10 minutes.
- Step 8: Prepare the Egg-Lemon Mixture. While the orzo cooks, whisk together the 3 large eggs, 1/4 cup fresh lemon juice, and 1 teaspoon lemon zest in a separate medium bowl until the mixture is light and frothy. This is the heart of the traditional Greek Avgolemono.
- Step 9: Temper the Mixture. This is a crucial step for achieving a smooth, creamy soup. Very slowly, ladle about 2-3 cups of the hot broth from the pot into the egg mixture, whisking vigorously and constantly as you pour. This gradually warms the eggs and prevents them from scrambling.
- Step 10: Combine and Finish. Gradually stir the tempered egg-lemon mixture back into the soup pot. Add the shredded chicken back into the soup. Stir everything gently until well combined.
- Step 11: Adjust Seasoning. Taste the soup and adjust the seasoning as needed. You might want more salt, pepper, or a little extra squeeze of lemon juice for brightness.
- Step 12: Serve. Ladle the hot Greek chicken soup with lemon and egg into bowls. Garnish generously with fresh parsley or dill for a pop of color and freshness. Enjoy this delightful taste of Greece!
Pro Tips for the Best Greek Lemon Chicken Soup
Want to elevate your Avgolemono game? These tips will ensure your soup is consistently delicious and perfectly creamy every single time.
- Always use fresh lemon juice and zest; bottled juice just doesn’t have the same vibrant flavor.
- Don’t skip the tempering step! Slowly adding hot broth to the eggs is key to a silky smooth Avgolemono.
- If you prefer a thicker soup, you can add a bit more orzo or even a tablespoon of cornstarch slurry mixed into the broth before adding the egg mixture.
- For an even richer flavor, use homemade chicken stock if you have it on hand.
What’s the secret to perfect Avgolemono soup?
The secret lies in the tempering of the egg-lemon mixture. By slowly whisking hot broth into the eggs, you gently cook them, creating that signature creamy texture without scrambling. This technique is precisely why is Avgolemono soup so good and so beloved! For more on the science behind emulsification in cooking, you can explore resources on the science of cooking.
Can I make Greek Lemon Chicken Soup ahead of time?
Yes, you can prepare the soup base (steps 1-7) a day in advance. Store it in the refrigerator. When ready to serve, gently reheat the base, then temper and add the egg-lemon mixture just before serving to maintain its delicate texture. This is a great way to save time, similar to how you might prepare components for other dinner recipes.
How do I avoid common mistakes with Greek chicken lemon soup recipe?
The most common pitfall is scrambling the eggs; always temper them slowly! Also, avoid boiling the soup after adding the egg mixture, as this can cause it to curdle. Ensure your eggs and lemon juice are at room temperature for the best emulsification.
Best Ways to Serve Greek Lemon Chicken Soup
This soup is a star on its own, but it also pairs beautifully with a few simple additions to make it a complete meal. For a truly satisfying experience, consider serving it with crusty bread for dipping. A simple Greek salad with cucumbers, tomatoes, and feta cheese makes a refreshing counterpoint to the soup’s richness.
This comfort food Greek lemon chicken soup is also fantastic alongside some light appetizers like spanakopita (spinach pies) or tiropita (cheese pies). It’s the perfect starter for a Greek-themed dinner or a light yet filling lunch that will leave you feeling nourished and content.
Nutrition Facts for Greek Lemon Chicken Soup
This delightful soup offers a balance of protein and healthy fats. Here’s a breakdown of the approximate nutritional content per serving:
- Calories: 320 kcal
- Fat: 7g
- Saturated Fat: 2g
- Protein: 25g
- Carbohydrates: 35g
- Fiber: 3g
- Sugar: 5g
- Sodium: 850mg
Nutritional values are estimates and may vary based on specific ingredients used and portion sizes.
How to Store and Reheat Greek Lemon Chicken Soup
One of the best things about this delicious soup is how well it stores, making it perfect for meal prep! Once your Greek chicken soup with lemon and egg has cooled completely, ladle it into airtight containers. For refrigerator storage, it will keep beautifully for 3 to 4 days. If you’re planning for longer-term enjoyment, this soup freezes exceptionally well for up to 3 months. Just be sure to use freezer-safe containers.
When it’s time to reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling it vigorously, especially if you’ve already added the Avgolemono mixture, as it can cause curdling. If reheating from frozen, thaw it overnight in the refrigerator first. This ensures you can enjoy the comforting flavors of your Avgolemono soup recipe whenever the craving strikes!
Frequently Asked Questions About Greek Lemon Chicken Soup
What is Greek Lemon Chicken Soup?
Greek Lemon Chicken Soup, also known as Avgolemono, is a traditional Greek dish. It’s a comforting and flavorful soup made with chicken broth, tender chicken pieces, orzo or rice, and vegetables, all thickened with a luxurious mixture of whisked eggs and fresh lemon juice. It’s a staple in Greek cuisine, cherished for its bright, tangy flavor and creamy texture.
Is Greek Lemon Chicken Soup healthy?
Yes, this soup can be quite healthy Greek lemon chicken soup! It’s packed with lean protein from the chicken, vitamins from the vegetables like carrots and celery, and healthy fats from olive oil. The lemon juice also adds a dose of Vitamin C. By using lean chicken and controlling sodium, you can make it a very nutritious meal. For more on the health benefits of lemon, check out Healthline’s article on lemon water benefits.
Can I make Avgolemono soup without chicken?
Absolutely! While the classic version features chicken, you can easily adapt this Avgolemono soup recipe. For a vegetarian option, simply omit the chicken and use a good quality vegetable broth. You can add extra vegetables like zucchini or spinach, or even chickpeas for a heartier texture. The creamy egg-lemon finish works beautifully with a vegetable base too.
How do I store leftovers of Greek chicken lemon soup recipe?
Leftovers of your delicious Greek chicken lemon soup recipe can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to reheat it gently on the stovetop over low heat. Avoid boiling, as this can cause the egg-lemon mixture to curdle. If you’ve stored the soup before tempering the eggs, you can reheat the base and then temper the eggs just before serving for the freshest texture.
Variations of Greek Lemon Chicken Soup You Can Try
While the classic recipe is divine, don’t be afraid to experiment with this versatile soup! You can easily tailor it to your preferences or dietary needs. Here are a few ideas to inspire your next batch of this delightful soup.
- Vegetarian Avgolemono: Swap the chicken broth for a rich vegetable broth and omit the chicken. Add extra vegetables like zucchini, spinach, or even chickpeas for a hearty vegetarian meal. This still provides that wonderful creamy, lemony finish.
- Spicy Kick: For those who love a little heat, add a pinch of red pepper flakes or a dash of cayenne pepper along with the garlic and oregano in Step 3. It adds a surprising warmth that complements the lemon beautifully.
- Greek Chicken Noodle Soup Lemon Style: If you’re craving something more akin to a traditional chicken noodle soup, simply use a short pasta shape like ditalini or elbow macaroni instead of orzo. This variation of Greek chicken noodle soup lemon is incredibly comforting and familiar.
- Slow Cooker Method: For an even easier approach, combine the chicken, broth, vegetables, and seasonings in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then temper and add the egg-lemon mixture on the stovetop before serving.
Authentic Greek Lemon Chicken Soup: 12 Amazing Tips
- Total Time: 45-50 minutes
- Yield: Approximately 6 servings 1x
- Diet: Vegetarian
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and flavorful dish. This recipe combines tender chicken, vegetables, and orzo in a rich chicken broth, finished with a creamy egg-lemon mixture. It’s a hearty and nourishing 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
- For a gluten-free version, substitute orzo with gluten-free pasta or grains.
- To make it vegetarian, use vegetable broth and replace chicken with chickpeas or other vegetables.
- The soup is best served immediately, but leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- Use fresh ingredients for the best flavor and nutrition.
- Adjust the amount of lemon juice and zest to your preference.
- Consider adding fresh spinach towards the end of cooking for extra nutrients and color.
- A splash of white wine can add complexity to the broth.
- Prep Time: 15-20 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- 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