Tired of bland, uninspiring soups that leave you wanting more? When the weather turns chilly or you’re feeling under the weather, nothing satisfies quite like a steaming bowl of Greek lemon chicken soup. This avgolemono-inspired recipe delivers bright citrus flavors, tender chicken, and a velvety texture that will warm you from the inside out. In this guide, you’ll discover how to create this Mediterranean classic at home, complete with meat selection tips, flavor-enhancing techniques, and serving suggestions to make your soup experience truly exceptional.
Why This Greek Lemon Chicken Soup Works
- Uses affordable, protein-rich chicken pieces that become incredibly tender
- Achieves the perfect balance of bright lemon flavor without being too tart
- Ready in under an hour for quick weeknight comfort food
- Packed with immune-boosting ingredients for cold and flu season
- Creates a silky, luxurious texture without heavy cream
Choosing the Right Chicken for Greek Lemon Chicken Soup
Best Cuts for This Recipe
For the most flavorful Greek lemon chicken soup, bone-in chicken thighs or a whole chicken cut into pieces work exceptionally well. The bones infuse the broth with richness while the dark meat stays moist and tender. If you prefer white meat, boneless chicken breasts can work too, but be careful not to overcook them.
Buying Tips
Look for free-range or organic chicken whenever possible for the best flavor. Fresh chicken should have a pink hue with no gray spots and minimal smell. For convenience, rotisserie chicken makes an excellent time-saving option—simply shred the meat and add it toward the end of cooking.
Substitutions
No chicken on hand? This Greek lemon chicken soup can adapt to what you have available. Turkey works beautifully (especially leftover Thanksgiving turkey), and for a vegetarian version, chickpeas and extra vegetables create a hearty alternative. For a more traditional Greek approach, lamb can occasionally be substituted, though chicken remains the classic choice.
Ingredients & Prep for Greek Lemon Chicken Soup
Chicken Prep Essentials
- Trim excess fat from chicken pieces before cooking
- Pat chicken dry with paper towels for better browning
- If using a whole chicken, cut into 8 pieces for easier handling
- Consider quickly browning the chicken pieces before adding to soup for deeper flavor
Key Ingredients
- Bone-in chicken pieces (2-3 pounds)
- Fresh lemons (3-4, for both juice and zest)
- Eggs (3 large, for thickening)
- Aromatic vegetables (onion, carrots, celery)
- Short-grain rice or orzo pasta (1/2 cup)
- Fresh herbs (dill, parsley, oregano)
- Quality chicken broth (6-8 cups)
Pantry Staples
- Extra virgin olive oil
- Bay leaves
- Garlic
- Salt and freshly ground black pepper
- Dried oregano (if fresh is unavailable)
Step-by-Step Greek Lemon Chicken Soup Cooking Instructions
Pre-Cooking Chicken Soup Prep
- Rinse and chop all vegetables into small, uniform pieces
- Zest one lemon before juicing all lemons (you’ll need about 1/2 cup juice)
- If using raw chicken, season pieces with salt and pepper
- Measure out rice or orzo and have ready
Cooking Method for Greek Lemon Chicken Soup
- In a large Dutch oven or soup pot, heat 2 tablespoons olive oil over medium heat
- Sauté onions, carrots, and celery with a pinch of salt until softened (about 5 minutes)
- Add garlic and cook until fragrant (30 seconds)
- Pour in chicken broth and add chicken pieces, bay leaves, and dried herbs
- Bring to a boil, then reduce heat and simmer until chicken is cooked through (about 25-30 minutes)
- Remove chicken pieces and set aside to cool slightly
- Add rice or orzo to the broth and cook until tender (about 15 minutes)
- While pasta cooks, shred chicken meat, discarding skin and bones
- In a separate bowl, whisk eggs until frothy
- Slowly whisk in lemon juice
- Temper the egg-lemon mixture by gradually adding hot broth while constantly whisking
- Return the tempered mixture to the pot, stirring constantly
- Add shredded chicken back to the pot
- Heat gently until soup thickens slightly (do not boil after adding egg mixture)
Doneness Check for Chicken Soup
The finished Greek lemon chicken soup should have a velvety, slightly thick consistency. The chicken should be tender and easily shredded, while the rice or orzo should be fully cooked but not mushy. The crucial test is the egg-lemon mixture—it should thicken the soup without curdling.
Resting Your Chicken Soup
Allow the soup to rest off heat for about 5 minutes before serving. This gives the flavors a chance to meld and the soup to reach the perfect temperature for eating. For the best presentation, finish with fresh herbs and an extra squeeze of lemon juice just before serving.
Pro Tips for Perfect Greek Lemon Chicken Soup
Avoiding Common Chicken Soup Mistakes
- Never boil the soup after adding the egg-lemon mixture (avgolemono)—it will curdle
- To prevent curdling, continuously whisk while adding the hot broth to the egg mixture
- Don’t skimp on the lemon—it’s the signature flavor that makes this soup special
- For creamier texture, use short-grain rice which releases more starch
Tool Recommendations
- A heavy-bottomed Dutch oven distributes heat evenly
- A microplane for zesting lemons adds aromatic oils
- A good whisk is essential for the egg-lemon mixture
- An instant-read thermometer helps ensure chicken is properly cooked
Storage & Reheating
This Greek lemon chicken soup stores beautifully in airtight containers for up to 3 days in the refrigerator. When reheating, do so gently over low heat, stirring frequently to prevent the eggs from separating. If the soup thickens too much during storage, thin with a little warm chicken broth. For longer storage, freeze the base soup without the egg-lemon mixture, and add that fresh when reheating.
Looking for more Mediterranean-inspired recipes? Check out our collection of healthy, flavorful dishes that bring sunshine to your table no matter the season!
Greek Lemon Chicken Soup Flavor Variations
Herb-Forward Version
Transform your Greek lemon chicken soup with an abundance of fresh herbs. Add a generous handful of chopped dill, parsley, mint, and oregano just before serving for a garden-fresh flavor profile that enhances the lemon brightness.
Vegetable-Packed Option
Boost the nutritional value by adding spinach, kale, or Swiss chard in the last few minutes of cooking. Bell peppers, green beans, and zucchini also work beautifully for a more substantial soup that’s still light and refreshing.
Regional Greek Variations
| Region | Special Addition | Unique Characteristic |
|---|---|---|
| Crete | Extra olive oil | Richer, more substantial texture |
| Northern Greece | Bulgur instead of rice | Heartier, nuttier flavor profile |
| Aegean Islands | Added fish or seafood | Lighter broth with maritime influence |
| Peloponnese | Red pepper flakes | Subtle heat that complements the lemon |
Serving Suggestions for Greek Lemon Chicken Soup
Greek lemon chicken soup pairs beautifully with crusty bread like a traditional Greek country loaf or pita for dipping. For a complete meal, serve alongside a fresh Greek salad with tomatoes, cucumbers, and feta. On chillier days, complement the soup with spanakopita (spinach pie) or tyropita (cheese pie) for a heartier meal.
For beverages, a crisp white wine like Assyrtiko or Sauvignon Blanc complements the lemony flavors perfectly. Non-alcoholic options include sparkling water with a lemon twist or traditional Greek mountain tea with honey.
Greek Lemon Chicken Soup FAQs
Can I make Greek lemon chicken soup ahead of time?
Yes, but prepare it in two stages. Make the broth with chicken and vegetables up to 2 days ahead, then add the egg-lemon mixture (avgolemono) just before serving for the best texture and flavor.
My soup curdled! Can I fix it?
If your soup curdles, try whisking vigorously while the soup is off the heat. In severe cases, you can blend a small portion of the soup and gradually whisk it back into the pot to restore a smoother texture.
Is Greek lemon chicken soup good for colds?
Absolutely! This soup is considered a remedy for colds in Greece. The chicken broth provides hydration, while the lemon offers vitamin C, and the garlic and herbs have anti-inflammatory properties. It’s gentle on the stomach and soothing for sore throats.
How can I make this soup more filling?
To create a more substantial meal, increase the amount of rice or orzo, add more vegetables like potatoes or sweet potatoes, or serve with plenty of crusty bread. For extra protein, add white beans or increase the chicken quantity.
The Comfort of Greek Tradition in a Bowl
There’s a reason this Greek lemon chicken soup has endured as a beloved comfort food for generations. With its perfect balance of bright citrus, tender chicken, and velvety broth, it nourishes both body and soul. Whether you’re fighting off winter chills, recovering from illness, or simply craving something both satisfying and refreshing, this soup delivers on all fronts.
Fire up your stove and bring this Mediterranean classic into your kitchen tonight! It’s the perfect introduction to Greek cooking and might just become your family’s new favorite comfort food. For another comforting dish that pairs wonderfully with this soup, try our Perfect Mushroom Risotto for a complete Mediterranean feast.
Recipe Card: Best Greek Lemon Chicken Soup
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 2-3 pounds bone-in chicken pieces (thighs preferred)
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 1/2 cup short-grain rice or orzo pasta
- 3 large eggs, room temperature
- 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
- 1 tablespoon lemon zest
- 1/4 cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions:
Heat olive oil in a large Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt and cook until softened, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Pour in chicken broth and add chicken pieces, bay leaves, and dried oregano. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 25-30 minutes.
Remove chicken pieces and set aside to cool slightly. Once cooled, shred the meat, discarding skin and bones.
Add rice or orzo to the broth and cook until tender, about 15 minutes.
In a medium bowl, whisk eggs until frothy. Slowly whisk in lemon juice.
Temper the egg-lemon mixture by gradually adding about 2 cups of hot broth while constantly whisking.
Reduce heat to low and slowly pour the tempered mixture back into the pot, stirring constantly.
Add shredded chicken back to the pot along with lemon zest.
Heat gently until soup thickens slightly (do not boil after adding egg mixture).
Remove from heat, stir in fresh dill and parsley, and season with salt and pepper to taste.
Let rest for 5 minutes before serving.
Enjoy this comforting Greek lemon chicken soup with a slice of crusty bread for a complete meal!
Print
Best Greek Lemon Chicken Soup: Cozy Comfort in a Bowl!
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
This Greek Lemon Chicken Soup (Avgolemono) is cozy, comforting, and bright — a velvety blend of tender chicken, rice, and a silky lemon-egg broth. It’s the ultimate Mediterranean comfort food, both refreshing and nourishing in every spoonful.
Ingredients
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
6 cups chicken broth
1/2 cup uncooked white rice (or orzo)
2 cups cooked shredded chicken
2 large eggs
1/4 cup fresh lemon juice (about 2 lemons)
Salt and pepper to taste
Fresh dill or parsley, for garnish
Lemon slices, for serving (optional)
Instructions
1. In a large pot, heat olive oil over medium heat. Add onion and sauté for 3–4 minutes until translucent.
2. Add garlic and cook for 30 seconds until fragrant.
3. Pour in chicken broth and bring to a boil. Add rice and reduce heat to medium-low.
4. Simmer for 15 minutes, until rice is tender.
5. In a medium bowl, whisk together eggs and lemon juice.
6. Slowly ladle 1 cup of the hot broth into the egg mixture, whisking constantly to temper.
7. Gradually pour the tempered egg mixture back into the soup while stirring.
8. Add shredded chicken and cook for another 2–3 minutes over low heat until thickened (do not boil).
9. Season with salt and pepper to taste.
10. Garnish with fresh dill and lemon slices before serving.
Notes
For extra creaminess, blend a small portion of the soup before adding the eggs.
Use orzo instead of rice for a more traditional Greek texture.
Don’t let the soup boil after adding eggs — gentle heat keeps it silky smooth.
Great for meal prep — reheats beautifully with a splash of broth or water.
Pairs perfectly with warm pita or a simple Greek salad!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 710mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg