Greek Lemon Chicken Soup: A Comforting and Zesty Delight

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There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with tender chicken, fresh vegetables, and a bright, citrusy kick. Greek Lemon Chicken Soup, also known as Avgolemono, is a classic Mediterranean dish that combines simple, wholesome ingredients with bold, refreshing flavors. The combination of shredded chicken, rice or orzo, and a silky lemon-egg broth creates a dish that’s both nourishing and deeply satisfying.

I love making this soup on chilly evenings or when I need a meal that’s both light and filling. The bright lemony tang adds a freshness that sets it apart from traditional chicken soups, making it a favorite for any season. Whether you’re feeling under the weather or simply craving a warm, flavorful bowl of comfort, this Greek Lemon Chicken Soup is a must-try!

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Why You’ll Love This Greek Lemon Chicken Soup

• Bright & Refreshing – The lemony flavor adds a fresh and vibrant twist to classic chicken soup.
• Creamy Without Dairy – The egg-lemon mixture thickens the soup naturally, giving it a creamy texture without using heavy cream.
• Nutritious & Comforting – Packed with protein-rich chicken, wholesome vegetables, and a nourishing broth, it’s a meal that feels as good as it tastes.
• Easy to Make – This soup comes together in one pot, making it a hassle-free meal for busy days.
• Perfect for Any Season – It’s warming in winter yet light and zesty enough for spring or summer.

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What Type of Chicken Should I Use?

The beauty of Greek Lemon Chicken Soup is its versatility—you can use whatever chicken you have on hand. Traditionally, bone-in, skin-on chicken breasts or thighs are simmered in broth to create a deep, rich flavor. However, if you’re short on time, rotisserie chicken or pre-cooked shredded chicken can be excellent shortcuts. Boneless, skinless chicken breasts work well for a leaner option, while thighs provide extra tenderness and richness.

If you want a more traditional approach, cooking the chicken from scratch in the broth will add a homemade depth of flavor that takes this soup to the next level.

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Options for Substitutions

This soup is easily adaptable based on dietary preferences and ingredient availability. Here are some great swaps you can try:

• Rice or Orzo: While many recipes use orzo pasta, you can replace it with white rice, brown rice, or even quinoa for a gluten-free option.
• Chicken Broth: If you prefer a vegetarian version, swap the chicken broth for vegetable broth and use chickpeas instead of chicken.
• Eggs: The traditional thickener in this soup is an egg-lemon mixture, but if you have an egg allergy, you can use cornstarch to achieve a slightly thickened consistency.
• Vegetables: Carrots and celery are classic additions, but you can throw in spinach, kale, or even zucchini for extra nutrients.
• Lemon: Fresh lemon juice is key, but if you’re out, a bit of white wine vinegar can add a touch of acidity in a pinch.

These substitutions allow you to customize the soup to your taste while maintaining its signature comforting and zesty flavor.

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Ingredients for This Greek Lemon Chicken Soup

Each ingredient in this soup plays a key role in creating its rich, comforting, and zesty flavor. Here’s what you’ll need and why:

• Chicken – The star of the dish, providing protein and a hearty texture. Use bone-in for more depth of flavor or shredded rotisserie chicken for convenience.
• Chicken Broth – A flavorful base that ties everything together. Homemade broth is best, but store-bought works well too.
• Orzo or Rice – Adds heartiness to the soup, making it a complete meal. Orzo gives it a traditional touch, while rice works for a gluten-free option.
• Eggs – The secret to the soup’s silky texture. Whisked with lemon juice, they create a rich and creamy consistency without dairy.
• Lemon Juice & Lemon Slices – The defining ingredient! Fresh lemon juice brightens up the flavors, while lemon slices add an extra citrusy aroma.
• Carrots & Celery – Classic soup veggies that bring subtle sweetness and depth to the broth.
• Onion & Garlic – Essential aromatics that build layers of flavor.
• Olive Oil – Used for sautéing the vegetables and adding richness to the soup.
• Salt & Pepper – Simple seasonings that enhance all the natural flavors in the dish.
• Fresh Parsley or Dill – A fresh, herbaceous finish that complements the lemony broth beautifully.

Each ingredient works in harmony to create a comforting, flavorful bowl of Greek Lemon Chicken Soup.

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Step 1: Sauté the Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and cook for another 30 seconds.

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Step 2: Cook the Chicken and Simmer the Broth

Pour in the chicken broth and add the raw chicken breasts (if using uncooked chicken). Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, or until the chicken is fully cooked and tender. If using pre-cooked chicken, simply add it in and let it warm through.

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Step 3: Shred the Chicken

Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot.

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Step 4: Cook the Orzo or Rice

Add the orzo (or rice) to the soup and let it cook according to the package instructions, usually around 8–10 minutes for orzo or 15 minutes for rice. Stir occasionally to prevent sticking.

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Step 5: Prepare the Egg-Lemon Mixture

In a medium bowl, whisk the eggs until smooth. Slowly add the fresh lemon juice while continuing to whisk. To temper the eggs and prevent scrambling, slowly ladle a cup of hot broth into the egg-lemon mixture while whisking continuously. This step ensures a silky consistency.

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Step 6: Thicken the Soup with the Egg Mixture

Gradually pour the tempered egg-lemon mixture back into the soup while stirring. Reduce the heat to low and let the soup gently thicken for a couple of minutes. Do not let it boil, as high heat can curdle the eggs.

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Step 7: Final Seasoning and Garnish

Taste the soup and season with salt and black pepper as needed. Add fresh parsley or dill for a bright, herbaceous finish. For extra lemon flavor, garnish with lemon slices before serving.

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How Long to Cook the Greek Lemon Chicken Soup

The total cooking time for this soup depends on whether you’re using raw or pre-cooked chicken. If using raw chicken, the soup takes about 30–35 minutes from start to finish. The chicken needs 20 minutes to cook through before shredding, and the orzo or rice takes an additional 8–15 minutes to soften. If using pre-cooked chicken, the soup can be ready in 20 minutes since you only need to cook the orzo and warm the chicken through.

For best results, always let the soup simmer gently to develop deep flavors while keeping the egg-lemon mixture smooth and silky.

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Tips for Perfect Greek Lemon Chicken Soup

• Temper the Eggs Properly – Slowly whisking warm broth into the egg-lemon mixture prevents the eggs from scrambling and ensures a creamy texture.
• Don’t Let It Boil After Adding Eggs – Keep the heat on low to avoid curdling the eggs, which can create a grainy texture instead of a smooth broth.
• Use Fresh Lemon Juice – Bottled lemon juice won’t give the same bright and fresh citrus flavor as freshly squeezed lemons.
• Shred the Chicken for the Best Texture – Instead of chopping, shredding the chicken makes it easier to absorb the soup’s flavors and creates a more tender bite.
• Adjust the Thickness to Your Liking – If the soup is too thick, add a little extra broth. If too thin, let it simmer for a few more minutes before serving.
• Season at the End – Lemon naturally enhances the flavors, so taste the soup before adding more salt. You might need less than you think!
• Garnish for Extra Flavor – Fresh parsley, dill, or an extra squeeze of lemon juice just before serving takes the soup to the next level.

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Watch Out for These Mistakes While Cooking

Even though Greek Lemon Chicken Soup is fairly simple to make, a few common mistakes can affect the final result. Here’s what to avoid:

• Boiling the Soup After Adding Eggs – High heat can cause the eggs to curdle, making the soup grainy instead of silky smooth. Keep the heat low after adding the egg-lemon mixture.
• Skipping the Tempering Step – If you add eggs directly into the hot soup without tempering, they will scramble instead of creating a creamy texture.
• Overcooking the Orzo or Rice – The pasta or rice continues to absorb liquid even after cooking, so be mindful not to overcook it unless you prefer a thicker soup.
• Using Bottled Lemon Juice – Freshly squeezed lemon juice makes a world of difference in taste. Bottled versions can be too acidic and lack brightness.
• Not Adjusting the Consistency – If the soup thickens too much, simply add more broth to reach the desired texture.
• Forgetting to Taste Before Serving – The lemony flavor can change as the soup sits, so always taste and adjust seasoning before serving.
• Adding Too Much Salt at the Beginning – Since the flavors develop over time, it’s best to add salt gradually, especially since broth can already be salty.
• Not Shredding the Chicken Properly – Large chunks of chicken won’t absorb the flavors as well as finely shredded pieces.

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What to Serve With Greek Lemon Chicken Soup?

This soup is hearty enough to enjoy on its own, but pairing it with the right sides makes for an even better meal. Here are some great options:

1. Crusty Bread

A slice of warm, crusty bread is perfect for soaking up the flavorful broth. Try a rustic sourdough or a fresh baguette.

2. Greek Salad

A light and refreshing Greek salad with tomatoes, cucumbers, olives, and feta cheese balances the richness of the soup.

3. Roasted Vegetables

Oven-roasted zucchini, bell peppers, or asparagus add extra nutrients and complement the Mediterranean flavors.

4. Pita Bread with Hummus

Soft, warm pita bread with a side of hummus or tzatziki makes a great accompaniment for dipping.

5. Spanakopita (Spinach Pie)

A flaky, cheesy spanakopita adds a delicious contrast to the light and lemony soup.

6. Grilled Chicken or Fish

If you want a heartier meal, serve the soup alongside grilled chicken or a simple white fish like cod or tilapia.

7. Stuffed Grape Leaves (Dolmades)

These traditional Greek stuffed grape leaves add a delicious, tangy bite to your meal.

8. Feta and Olive Platter

A small plate of feta cheese, Kalamata olives, and a drizzle of olive oil enhances the Mediterranean flavors of the soup.

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Storage Instructions

Greek Lemon Chicken Soup stores well, making it a great option for meal prep or leftovers. Here’s how to keep it fresh:

• Refrigeration: Let the soup cool completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for 3–4 days.
• Freezing: Because of the egg-lemon mixture, freezing can change the texture, causing the soup to separate. If you plan to freeze it, do so before adding the egg-lemon mixture and then mix it in fresh when reheating. Store in freezer-safe containers for up to 3 months.
• Reheating: Warm the soup gently over low heat on the stovetop, stirring occasionally. Avoid bringing it to a boil to prevent the eggs from curdling. If it has thickened too much, add a bit of extra broth or water to restore its consistency.

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Estimated Nutrition

The nutritional value of Greek Lemon Chicken Soup can vary depending on ingredients and portion size. Here’s an approximate breakdown per serving (based on a 1 ½ cup portion):

• Calories: 250-300
• Protein: 25g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 2g
• Sodium: 600mg (varies based on broth used)
• Vitamin C: High, thanks to the lemon juice

This soup is protein-packed, low in fat, and naturally gluten-free when made with rice instead of orzo. It’s a wholesome and nutritious meal that keeps you full and satisfied!

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Frequently Asked Questions

1. Can I make this soup dairy-free?

Yes! Greek Lemon Chicken Soup is naturally dairy-free since the creamy texture comes from eggs instead of milk or cream.

2. What can I use instead of orzo?

You can substitute orzo with rice, quinoa, or even small pasta like ditalini or acini de pepe. For a low-carb option, try cauliflower rice.

3. How do I prevent the eggs from curdling?

The key is to temper the eggs by slowly whisking warm broth into the egg-lemon mixture before adding it to the soup. Also, keep the heat low and never let the soup boil after adding eggs.

4. Can I make this soup ahead of time?

Yes! It tastes even better the next day as the flavors meld. However, orzo or rice will absorb more liquid over time, so you may need to add extra broth when reheating.

5. Is this soup good for colds?

Absolutely! The combination of warm broth, vitamin C-rich lemon juice, and protein-packed chicken makes it a nourishing and soothing meal when you’re feeling under the weather.

6. Can I use rotisserie chicken?

Yes, using pre-cooked rotisserie chicken is a great shortcut. Simply shred it and add it toward the end of cooking to warm through.

7. How can I make this soup thicker?

If you want a thicker consistency, you can let the soup simmer a bit longer after adding the egg-lemon mixture, or use less broth. Some people also blend a portion of the soup before adding it back in.

8. Can I add extra vegetables?

Definitely! Spinach, kale, zucchini, or even peas make great additions without overpowering the traditional flavors.

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Conclusion

Greek Lemon Chicken Soup is the perfect balance of comforting, creamy, and refreshing flavors. Whether you’re making it for a cozy night in or as a nourishing meal when you’re feeling under the weather, this soup never disappoints. If you love this recipe, don’t forget to save it on Pinterest and share it with your family and friends—they’ll love it as much as you do!

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