Warm Up with This Zesty Greek Lemon Chicken Soup Recipe

My obsession with greek lemon chicken soup began during a chilly winter evening in athens.

Mediterranean kitchens often create magic with simple ingredients and bold flavors.

Warm broth swirls with tender chicken pieces and delicate egg whispers.

Bright citrus notes dance through each spoonful, promising comfort and zest.

Hearty yet light, this soup carries memories of grandmother’s careful cooking.

Fragrant herbs and rich stock combine in a magical culinary embrace.

Come savor a bowl that connects you directly to greek countryside traditions.

Why Greek Lemon Chicken Soup Feels Bright and Warm

• Quick and Easy Comfort: Whip up this delightful Greek lemon chicken soup in under 30 minutes, perfect for busy weeknights when you crave a warm, satisfying meal without spending hours in the kitchen.
• Nutritious One-Pot Wonder: Pack a powerful punch of protein from chicken and nutrients from vegetables, all blended into a single pot that minimizes cleanup and maximizes flavor with minimal cooking effort.
• Elegantly Simple Technique: Master the delicate art of tempering eggs without scrambling, learning a classic culinary technique that transforms ordinary ingredients into a creamy, luxurious soup with a bright, tangy lemon twist.
• Family-Friendly Flavor Profile: Delight both kids and adults with a mild, comforting soup that balances gentle lemon brightness with hearty chicken and rice, making it an ideal meal for picky eaters and adventurous palates.

What’s in Greek Lemon Chicken Soup

• Onion: Provides a sweet and aromatic foundation for the soup's flavor profile.
• Celery: Adds a fresh, light crunch and subtle herbal undertone.
• Carrots: Brings natural sweetness and vibrant color to the soup.
• Garlic: Offers a robust, pungent flavor that deepens the overall taste.

• Chicken: Shredded meat adds hearty protein and substance to the soup.
• Eggs: Creates a creamy, velvety texture through careful tempering technique.

• Chicken Stock: Forms the rich, savory liquid foundation of the soup.
• Arborio Rice: Provides creamy texture and helps thicken the soup.
• Bay Leaf: Imparts a subtle, earthy background flavor.

• Lemon Juice: Brings bright, tangy acidity that defines the soup's character.
• Fresh Dill: Adds a light, herbal freshness to complement the other flavors.
• Olive Oil: Helps sauté vegetables and provides a smooth cooking base.
• Salt and Pepper: Enhances and balances the overall seasoning of the soup.

How to Simmer Greek Lemon Chicken Soup

Step 1: Sauté Vibrant Vegetables

Heat olive oil in a large saucepan over medium heat.

• Onion
• Celery
• Carrots

Cook until vegetables become tender and onions turn translucent, about 3 minutes.

Step 2: Enhance with Garlic

Toss in garlic and sauté for 20 seconds until slightly browned and fragrant.

Sprinkle with salt and pepper.

Step 3: Introduce Arborio Rice

Stir in Arborio rice, coating completely with the oil and vegetable mixture.

Step 4: Build the Soup Base

Pour in chicken stock and add bay leaf.

Bring to a gentle simmer, cooking for 10 minutes until rice becomes tender.

Step 5: Add Shredded Chicken

Fold in shredded chicken and continue simmering gently.

Step 6: Create Lemon Egg Mixture

In a separate bowl, whisk together lemon juice and eggs until light and frothy.

Step 7: Temper the Egg Mixture

Remove saucepan from heat.

Gradually whisk 2 cups of hot broth into the egg mixture.

Slowly pour the egg mixture back into the soup, stirring continuously to prevent eggs from curdling.

Step 8: Finish and Serve

Stir in fresh dill and adjust seasoning.

Ladle into bowls and serve immediately while hot.

Classic Soup Tips for Greek Lemon Chicken Lovers

• Carefully temper the egg mixture by slowly adding hot broth while whisking continuously to create a smooth, creamy texture without scrambled eggs.
• Toast the Arborio rice in olive oil before adding stock to enhance its nutty undertones and improve overall soup richness.
• Use rotisserie or freshly poached chicken for more tender, flavorful meat that easily shreds and blends perfectly with the soup.
• Adjust the amount of chicken stock to make the soup thicker or thinner based on personal preference, ensuring a perfect balance of broth and ingredients.
• Add fresh dill just before serving to maintain its bright flavor and vibrant green color, providing a zesty, aromatic finish to the Greek lemon chicken soup.

Keep Greek Lemon Chicken Soup Warm

• Store leftover soup in an airtight container for up to 3 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Warm gently over medium-low heat, stirring frequently to prevent egg separation and maintain smooth texture. Add a splash of chicken stock if soup seems too thick.
• The egg-based soup doesn't freeze well, as eggs can curdle and separate when thawed, compromising the creamy consistency.
• Enjoy the soup within 1-2 days for optimal flavor and texture. The delicate balance of eggs and broth makes it less suitable for long-term storage.

Side Dishes for Greek Lemon Chicken Soup

• Refreshing White Wine Companion: Choose a crisp Assyrtiko from Santorini or a zesty Sauvignon Blanc to complement the soup's bright lemon notes and enhance its delicate chicken flavor.
• Herbal Garnish Boost: Sprinkle extra fresh dill or chopped parsley on top to add a layer of fresh green aromatics that echo the soup's Mediterranean character and provide visual appeal.
• Crusty Bread Pairing: Serve with a warm slice of rustic sourdough or a traditional Greek pita bread to soak up the silky broth and add a satisfying textural contrast to the light, creamy soup.
• Mediterranean Side Salad: Prepare a quick Greek salad with tomatoes, cucumber, feta, and kalamata olives dressed in olive oil and oregano to create a vibrant, complementary dish that balances the soup's creamy texture.

Lemon Chicken Soup Garnish and Spice Ideas

• Gluten-Free Adaptation: Replace Arborio rice with quinoa or cauliflower rice to make the soup celiac-friendly and lower in carbohydrates.
• Vegetarian Version: Swap chicken stock with vegetable broth and replace shredded chicken with cubed tofu or white beans for protein.
• Low-Sodium Option: Use low-sodium chicken stock and reduce added salt, incorporating fresh herbs like thyme or parsley to enhance flavor without extra sodium.
• Dairy-Free Alternative: The original recipe is already dairy-free, making it suitable for those with milk protein restrictions or following a dairy-free diet.

FAQs

• What is Arborio rice and why is it used in this soup?

Arborio rice is a short-grain Italian rice known for its high starch content, which creates a creamy texture when cooked. It helps thicken the soup and provides a rich, smooth consistency without using heavy cream.

• How does the lemon-egg mixture prevent curdling?

By slowly tempering the eggs with hot broth before adding them back to the soup, you gradually raise the egg temperature, which prevents sudden heat shock and helps create a silky, smooth texture without scrambled eggs.

• Can I make this soup ahead of time?

While best served immediately, you can prepare the soup base in advance and add the egg-lemon mixture just before serving to maintain the best texture and prevent separation.

• Is this soup similar to other Greek recipes?

Yes, this soup is a version of avgolemono, a traditional Greek soup that combines chicken, rice, and a signature lemon-egg sauce, which is a classic technique in Greek cuisine for creating a velvety, tangy broth.

Greek Lemon Chicken Soup Recipe

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4.5 from 12 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Comforting Greek Lemon Chicken Soup whisks Mediterranean flavors into a heartwarming bowl of pure delight. Creamy avgolemono broth, tender chicken, and bright herbs invite you to savor a classic Greek culinary embrace.

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Ingredients

Scale 1x2x3x

Protein:

• 2 (6 ounces) chicken breasts, seasoned, cooked, and shredded

Vegetables and Aromatics:

• 1 small sweet onion, diced small
• 2 stalks celery, diced small
• 2 medium carrots, diced small
• 2 cloves garlic, minced

Base and Liquid Ingredients:

• 6 cups low-sodium chicken stock
• 1/2 cup Arborio rice
• 2 large eggs
• 1/3 cup fresh lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoons extra-virgin olive oil
• 1 large bay leaf
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper

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Instructions

1. Heat olive oil in a generously sized pot over medium-high warmth, introducing diced onion, chopped celery, and sliced carrots. Gently sauté the vegetables until they soften and the onion turns translucent, approximately 3-4 minutes.
2. Introduce minced garlic and rapidly stir for 20-30 seconds until lightly golden and aromatic. Sprinkle with salt and pepper to enhance the flavor profile.
3. Incorporate Arborio rice into the vegetable mixture, thoroughly coating each grain with the fragrant oil.
4. Pour in chicken stock and nestle a bay leaf into the liquid. Allow the mixture to reach a gentle simmer, then reduce heat and cook for 10-12 minutes until rice achieves a tender consistency.
5. Fold shredded chicken into the simmering soup, maintaining a low, steady heat to preserve the delicate texture.
6. In a separate mixing bowl, vigorously whisk lemon juice and eggs until the mixture becomes light and frothy with a smooth, pale appearance.
7. Carefully remove the pot from heat source. Gradually stream 2 cups of hot broth into the egg mixture while continuously whisking to prevent curdling, then slowly reintroduce the tempered egg mixture back into the soup, stirring constantly.
8. Sprinkle fresh dill throughout the soup, taste and adjust seasonings as needed. Ladle the aromatic soup into warm serving bowls and present immediately for optimal enjoyment.

Notes

• Whisk eggs gently and slowly to prevent curdling, creating a smooth, silky texture in the soup.
• Use fresh, high-quality chicken stock for a richer, more complex flavor profile that elevates the entire dish.
• Keep the heat low when incorporating eggs to maintain a creamy consistency and prevent scrambling.
• For a gluten-free version, swap Arborio rice with cauliflower rice or quinoa, maintaining the soup’s delicate lemony essence.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 2 g
• Sodium: 330 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 130 mg