Greek Lemon Chicken Soup
A comforting bowl of traditional Greek Lemon Chicken Soup (Avgolemono) that balances bright citrus flavors with hearty chicken and rice. This silky, creamy soup gets its signature texture not from cream, but from a delicate egg-lemon mixture that transforms this simple dish into something extraordinary.
Easy Greek Lemon Chicken Soup Recipe
There’s something magical about Greek Lemon Chicken Soup, or “Avgolemono” as it’s traditionally known. This centuries-old recipe has been warming households across Greece and beyond with its perfect balance of bright, zesty lemon and comforting chicken broth. Unlike many cream-based soups, Greek Lemon Chicken Soup gets its velvety texture from a careful tempering of eggs with lemon juice, creating a luxurious consistency without heaviness.
While it’s enjoyed year-round in Greece, this soup shines brightest during transitional seasons like spring and fall, when you need something warming but still vibrant. It’s a soup that connects generations, with many Greek families passing down their specific techniques for achieving that perfect silky texture.
THIS RECIPE:
- Uses simple, everyday ingredients but delivers complex, sophisticated flavors
- Features a foolproof method for creating that signature silky egg-lemon mixture
- Can be prepared in under an hour for a satisfying weeknight dinner
- Stores beautifully for meal prep and tastes even better the next day
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Yield | 8 cups |
This Greek Lemon Chicken Soup recipe perfectly balances simplicity and elegance. With minimal ingredients and straightforward techniques, even beginner cooks can create a restaurant-quality soup that tastes like it’s been simmering all day. The bright lemon notes and tender chicken make this a crowd-pleasing recipe you’ll return to again and again.
Ingredients for Greek Lemon Chicken Soup
The beauty of Greek Lemon Chicken Soup lies in its straightforward ingredient list, but don’t be fooled by its simplicity. Quality matters tremendously in this recipe, where each component contributes to the soup’s signature flavor profile. Fresh, high-quality ingredients will elevate this soup from good to extraordinary.
For the Soup Base:
- 8 cups chicken broth (preferably homemade, but low-sodium store-bought works well)
- 1 pound boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon freshly ground black pepper
For the Egg-Lemon Mixture (Avgolemono):
- 3 large eggs, room temperature
- Juice of 2 large lemons (about â…“ cup fresh lemon juice)
- Zest of 1 lemon
For Garnish:
- ¼ cup fresh dill, chopped
- Lemon slices
- Freshly ground black pepper
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 1 pound boneless breasts | Organic, free-range chicken yields the best flavor |
| Lemons | 2-3 large | Choose heavy, bright yellow lemons with thin skins for maximum juice |
| Eggs | 3 large | Fresh, room temperature eggs create the silkiest texture |
| Rice | 1 cup | Carolina or Arborio rice works well; avoid instant varieties |
| Broth | 8 cups | Homemade provides depth, but quality store-bought is fine |
The key to exceptional Greek Lemon Chicken Soup lies in the lemons. Look for unwaxed organic lemons if possible, as you’ll be using both juice and zest. When selecting eggs, the fresher they are, the better your avgolemono mixture will turn out.
How to Make Greek Lemon Chicken Soup
Creating authentic Greek Lemon Chicken Soup is all about layering flavors and paying special attention to the signature egg-lemon mixture that gives this soup its distinctive creamy texture. The process builds from a flavorful base to the final silky finish, with the critical tempering step ensuring perfect results.
Prepare the soup base:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add diced onions, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in chicken broth and add bay leaf, dried oregano, salt, and pepper.
- Bring the mixture to a boil.
Cook the chicken:
- Add whole chicken breasts to the boiling broth.
- Reduce heat to medium-low, cover, and simmer for 15-20 minutes until chicken is cooked through (internal temperature of 165°F).
- Remove chicken breasts and set aside to cool slightly.
- Once cool enough to handle, shred the chicken using two forks.
Cook the rice:
- While the chicken cools, add rice to the simmering broth.
- Cook uncovered for about 15-20 minutes or until rice is tender.
- Remove and discard the bay leaf.
- Return shredded chicken to the pot and adjust heat to low.
Prepare the avgolemono (egg-lemon mixture):
- In a medium bowl, whisk eggs until frothy.
- Slowly add lemon juice and zest while continuing to whisk.
- Critical step: Temper the egg mixture by slowly adding about 2 cups of hot broth from the soup, one ladleful at a time, whisking constantly.
- This gradual warming prevents the eggs from curdling when added back to the hot soup.
Finish the soup:
- Slowly pour the tempered egg-lemon mixture back into the pot, stirring constantly.
- Heat on low for 2-3 minutes until soup thickens slightly, being careful not to let it boil (which would curdle the eggs).
- Taste and adjust seasonings as needed with additional salt, pepper, or lemon juice.
Rest the soup:
- Remove from heat and let the soup rest for 5 minutes before serving.
- This brief resting period allows the flavors to meld and the soup to reach its perfect consistency.
Pro tip: The key to silky smooth avgolemono is patience during the tempering process. Add the hot broth to the egg mixture in a very slow stream while whisking vigorously.
Tips for Making Greek Lemon Chicken Soup
Mastering Greek Lemon Chicken Soup requires understanding a few critical techniques that elevate this simple recipe to restaurant quality. Follow these expert tips to ensure a perfect pot of avgolemono every time.
- Use room temperature eggs for the avgolemono mixture to prevent temperature shock when combining with hot broth
- Whisk continuously during the tempering process to prevent curdling
- Never allow the finished soup to boil after adding the egg-lemon mixture
- Adjust the thickness by varying the amount of rice (more rice creates a thicker soup)
| Technique | Recommendation | Why It Matters |
|---|---|---|
| Tempering | Add hot broth to eggs very gradually | Prevents curdling and ensures silky texture |
| Rice Selection | Use starchy varieties like Arborio | Creates natural thickening in the broth |
| Lemon Addition | Add some zest along with juice | Provides depth to the citrus flavor |
| Reheating | Use gentle heat, never boil | Maintains the egg-lemon emulsion |
The most critical step in making authentic Greek Lemon Chicken Soup is properly tempering the egg-lemon mixture. When done correctly, this creates that signature velvety consistency without any bits of cooked egg. Take your time with this step – it’s better to add the hot broth too slowly than too quickly.
For maximum flavor development, consider making your chicken broth from scratch, perhaps a day before preparing the soup. The depth of flavor from homemade broth makes a noticeable difference in the final dish.
Make-Ahead Instructions
Greek Lemon Chicken Soup is an excellent candidate for make-ahead preparation, whether you’re meal prepping for the week or planning for a dinner party. With some thoughtful planning, you can prepare components in advance without compromising the soup’s signature texture.
If planning to make the complete soup ahead:
- Prepare the soup base with chicken and rice but stop before adding the egg-lemon mixture.
- Cool the base completely and refrigerate for up to 2 days.
- When ready to serve, reheat the soup base until hot but not boiling.
- Prepare fresh egg-lemon mixture and complete the recipe as directed.
For partial preparation:
- Chicken: Cook and shred chicken up to 2 days in advance.
- Rice: Cook separately and store up to 2 days (helps prevent over-absorption).
- Vegetable base: Sauté vegetables and store for up to 1 day.
Pro tip: For the absolute best texture, always prepare the egg-lemon mixture fresh just before serving, even if the rest of the soup was made in advance. The avgolemono is what gives this soup its signature character and is worth the extra few minutes of effort.
Storing Leftovers
Proper storage of Greek Lemon Chicken Soup requires special care to maintain its silky texture and prevent the egg-lemon mixture from breaking down. Follow these guidelines to enjoy your leftovers at their best quality.
Store leftover soup in airtight containers in the refrigerator for up to 3 days. The soup will thicken considerably as the rice continues to absorb liquid. When storing:
- Allow soup to cool to room temperature before refrigerating (but don’t leave out longer than 2 hours).
- Use shallow containers to speed cooling and reduce food safety risks.
- Leave some headspace in containers as the rice may expand slightly.
For best texture results, consider these two storage methods:
- Storage method for optimal texture: Reserve some broth separately before adding the avgolemono mixture. Store this plain broth alongside your finished soup and add a splash when reheating to adjust consistency.
- Food safety priority: Ensure soup cools quickly by dividing into smaller containers before refrigerating.
Pro tip: The flavor of Greek Lemon Chicken Soup often improves after a day in the refrigerator, as the lemon infuses more deeply into the broth. Just be prepared to thin it slightly when reheating.
Freezing Greek Lemon Chicken Soup
The egg-lemon mixture in Greek Lemon Chicken Soup presents unique challenges for freezing, but with the right approach, you can successfully freeze this soup for later enjoyment.
For best results when freezing:
- Prepare the soup without the avgolemono mixture – cook the broth, vegetables, chicken, and rice only.
- Cool completely before transferring to freezer-safe containers.
- Leave at least 1 inch of headspace to allow for expansion.
- Freeze for up to 2 months for optimal quality.
- Label containers with date and contents.
When ready to enjoy:
- Thaw overnight in the refrigerator.
- Reheat gently until hot but not boiling.
- Prepare a fresh egg-lemon mixture.
- Complete the recipe by tempering and adding the fresh avgolemono.
Alternative freezing method: If you must freeze the completed soup with the egg-lemon mixture already incorporated, be aware that the texture may change slightly. To help preserve quality:
- Freeze in individual portions for quicker reheating
- Reheat very gently, stirring frequently
- Add a fresh squeeze of lemon juice after reheating to brighten the flavor
Pro tip: If you freeze regularly, consider making a double batch of the soup base (without avgolemono) specifically for freezing. This gives you a head start on future meals.
Serving Suggestions
Greek Lemon Chicken Soup makes a beautiful centerpiece for a meal that can be complemented with traditional Mediterranean accompaniments. The bright, lemony profile pairs well with both simple sides and more substantial additions.
Perfect accompaniments:
- Warm pita bread or crusty sourdough for dipping
- Traditional Greek salad with cucumbers, tomatoes, red onion, feta, and olives
- Simple mezze plate with hummus, olives, and feta cheese
- Spanakopita (Greek spinach pie) for a more substantial meal
For a complete Greek-inspired dining experience, serve the soup as a first course before a main dish of grilled fish or roasted lamb. A glass of crisp, dry white wine like Assyrtiko or Sauvignon Blanc beautifully complements the lemony notes in the soup.
Presentation ideas:
- Serve in warmed bowls to maintain temperature
- Garnish each bowl with a fresh sprinkle of dill, a lemon slice, and cracked black pepper
- Offer extra lemon wedges on the side for those who enjoy a more pronounced citrus flavor
- For a dinner party, consider small cups as an elegant starter
This soup is traditionally served hot, but during summer months, it can also be enjoyed at a warm room temperature, making it versatile for various occasions.
FAQ
Can I use leftover rotisserie chicken instead of cooking raw chicken?
Absolutely! Leftover rotisserie chicken works beautifully in this recipe and adds an extra layer of flavor. Simply skip the chicken cooking step and add about 2-3 cups of shredded rotisserie chicken when you would normally return the cooked chicken to the pot.
What can I substitute for rice in this recipe?
Orzo pasta is the most traditional alternative and works perfectly in this soup. You can also use quinoa for a higher-protein option, or cauliflower rice for a low-carb version. Cook times will vary: orzo needs about 8-10 minutes, quinoa about 15 minutes, and cauliflower rice just 3-5 minutes.
Why did my egg-lemon mixture curdle?
Curdling usually happens when the eggs are added too quickly to hot liquid or when the soup boils after adding the egg mixture. To fix a slightly curdled soup, remove from heat immediately and blend with an immersion blender until smooth. To prevent curdling in the future, be extra patient with the tempering process and keep the soup below a simmer after adding the egg-lemon mixture.
Can I make this soup vegetarian?
Yes! Replace the chicken broth with vegetable broth and omit the chicken. To maintain protein content, consider adding white beans or chickpeas. The egg-lemon mixture still works beautifully with vegetable broth, creating that same signature silky texture.
How can I make this soup less thick if it’s been refrigerated overnight?
The rice continues to absorb liquid as the soup sits, making refrigerated leftovers quite thick. Simply add additional chicken broth or even water when reheating until you reach your desired consistency. Warm gently over low heat, stirring occasionally, and adjust seasoning as needed.
