Greek Lemon Chicken Soup Recipe

If you’re searching for a bowl of pure comfort with a bright, zesty twist, Greek Lemon Chicken Soup is about to become your new favorite. This iconic Mediterranean classic, often known as Avgolemono, combines tender chicken, silky eggs, vibrant lemon, and aromatic veggies in an irresistibly creamy broth. From the first spoonful, this soup brings that special blend of coziness and refreshing citrus you crave when the weather cools—or honestly, any time you want a bit of sunny Greek flavor at your table. Not only is it gluten-free and high in protein, but each sip of Greek Lemon Chicken Soup just feels like a warm hug, making it perfect for simple family dinners or impressive gatherings alike.

Ingredients You’ll Need

Making Greek Lemon Chicken Soup at home is a breeze thanks to wholesome, accessible ingredients that beautifully build the dish’s famous tang and depth. Every item brings its own note—whether it’s creaminess, brightness, or satisfying texture—so don’t be tempted to skip anything!

• Chicken broth: The savory backbone of the soup, rich in flavor and perfect for a soothing, hearty base.
• Fresh lemon juice: Adds a signature zing that wakes up your palate and balances the richness.
• Shredded carrots: Provide subtle sweetness and lovely color flecks throughout your bowl.
• Finely chopped onion: Brings aromatic depth and a mellow bite as it cooks down.
• Finely chopped celery: Lends a gentle, grassy flavor and welcome crunch to the soup’s profile.
• Chicken soup base: Boosts the chicken essence and adds that nostalgic, homemade feel.
• Ground white pepper: Gives just the right hint of spice without overpowering the delicacy of the soup.
• Margarine: Helps create a roux for a lush, subtly velvety texture.
• All-purpose flour: Teams up with the margarine to gently thicken the broth.
• Egg yolks: These are the Greek secret—whisked with lemon, they transform the broth to rich, creamy blissiness.
• Cooked white rice: Hearty and soft, the rice soaks in flavor and gives the soup satisfying body.
• Diced cooked chicken: Tender pieces of chicken turn every spoonful into a protein-packed delight.
• Lemon slices: These not only look gorgeous on top but add a last hit of citrus right before serving.

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Base

Start by grabbing your biggest soup pot and pouring in the chicken broth, fresh lemon juice, shredded carrots, onion, celery, chicken soup base, and ground white pepper. Give it all a generous stir and then bring this mixture to a lively boil over high heat. As soon as it boils, lower the heat—let the magic simmer for 15 to 20 minutes. This gentle cooking gives the vegetables time to soften and infuse the broth with their subtle sweetness, producing a gorgeous, aromatic foundation for your Greek Lemon Chicken Soup.

Step 2: Thicken the Soup

While your veggies are doing their thing, in a small bowl, blend the margarine and flour until smooth—it should look like a pale, rich paste. Gradually whisk this roux into the simmering broth. Cook and stir for another 8 to 10 minutes. You’ll see the soup begin to thicken and coat your spoon with a silky layer, setting the stage for the luscious texture that makes Greek Lemon Chicken Soup so special.

Step 3: Temper the Egg Yolks

This step is where the soup truly becomes legendary! In a separate bowl, beat the egg yolks until pale and beautifully creamy. Here’s the key: slowly ladle some hot soup into the egg yolks, whisking constantly to avoid scrambled eggs. This gentle warming (called tempering) keeps the eggs smooth when you pour them into the pot. Gradually add the tempered eggs into the soup, stirring steadily and cooking gently until the mixture is glossy and slightly thickened—careful, don’t let it boil!

Step 4: Finish the Soup

You’re so close! Now, stir in the cooked white rice and diced chicken. Let it all cook for a few more minutes, just until everything is hot and the flavors have melded. The rice soaks up that luscious broth, and the chicken becomes mouthwateringly tender.

Step 5: Serve

Ladle your steaming Greek Lemon Chicken Soup into bowls and crown each one with a fresh lemon slice. Take a deep breath—the citrus, the savory, and the creamy all come together for the ultimate comfort-food experience.

How to Serve Greek Lemon Chicken Soup

Garnishes

For extra color and flavor, toss on chopped fresh dill or parsley, both of which play beautifully with the lemony base. A sprinkle of cracked black pepper or even a few crumbled feta cheese bits can elevate every spoonful. And don’t underestimate the visual charm—those lemon slices floating on top turn this soup into something restaurant-worthy at home!

Side Dishes

Pair your Greek Lemon Chicken Soup with warm pita bread or a hunk of crusty sourdough to mop up every last drop. A crisp Greek salad bursting with tomatoes, cucumbers, olives, and a bit of tangy feta makes a natural partner. For a heartier meal, roasted potatoes with oregano or simple grilled veggies are always a hit.

Creative Ways to Present

If you’re serving guests, try ladling soup into delicate teacups for a fun appetizer or light lunch course. For a family-style feast, offer toppings bowls at the table—think extra lemon wedges, parsley, dill, or even toasted pine nuts for crunch. You can also serve Greek Lemon Chicken Soup in bread bowls for a cozy, hands-on experience everyone will remember.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any leftover Greek Lemon Chicken Soup to airtight containers and refrigerate for up to three days. The soup maintains its incredible flavor and creamy texture, though you may notice it thickens slightly as it sits—the rice soaks up even more broth and becomes even more luscious.

Freezing

To freeze, portion the cooled soup into freezer-safe containers, leaving a bit of space for expansion. Greek Lemon Chicken Soup can be frozen for up to two months. For best results, freeze before adding the egg-lemon mixture, then prepare and stir that in fresh when you’re ready to serve—this keeps the creamy texture from becoming grainy.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring often. If your soup thickened up in the fridge, splash in a bit of chicken broth or water to return it to your desired consistency. Heat just until steaming—avoid boiling, as this can separate the eggs and affect the silkiness of the broth.

FAQs

Can I use rotisserie chicken in Greek Lemon Chicken Soup?

Absolutely! Rotisserie chicken is a brilliant shortcut and adds great flavor. Just dice or shred it and stir it in with the rice—super easy and delicious.

Is Greek Lemon Chicken Soup gluten-free?

You can easily make it gluten-free by swapping the all-purpose flour for a gluten-free blend. The rest of the classic ingredients are naturally gluten-free already!

Can I make Greek Lemon Chicken Soup dairy-free?

Yes—simply use a plant-based margarine or swap for olive oil in the roux. The richness comes from eggs and lemon, so you won’t miss the dairy at all.

What’s the best type of rice to use?

Cooked white rice is traditional, but you can substitute brown rice or even a small pasta shape like orzo if you like. Be sure the grains are fully cooked before adding them to the soup.

How do I avoid curdling the eggs?

The secret is to temper the eggs: whisk a small amount of hot soup into the beaten yolks before adding them back to the pot. Never let the soup boil after adding eggs—keep the heat gentle for a velvety, smooth consistency.

Final Thoughts

If you’re ready for a bowl of cozy, sun-kissed flavor, Greek Lemon Chicken Soup is the answer. This classic dish comes together with such simple ingredients yet delivers restaurant-worthy results every time. Take the plunge, try it out, and let this Mediterranean delight brighten your table—your taste buds (and loved ones) will seriously thank you!

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