Greek Lemon Chicken Soup Recipe

There’s nothing quite like cradling a warm bowl of Greek Lemon Chicken Soup. This deeply comforting dish, also known as Avgolemono, is a shining example of simple ingredients coming together for bold, vibrant flavor. With luscious chicken, bright lemon, silky egg-lemon sauce, tender vegetables, and buttery rice, this classic Mediterranean recipe is equally perfect for a chilly night in or a cheerful family gathering. One spoonful delivers tangy freshness and soulful warmth—no wonder it’s loved in every season!

Ingredients You’ll Need

The beauty of this Greek Lemon Chicken Soup lies in its handful of essential ingredients. Each one has a real job to do, from building the rich base to providing texture and that signature citrusy zing. Don’t skip or skimp—these picks turn a simple soup into a full-flavored meal!

• Chicken broth: The heart of the soup, it creates a savory, fragrant foundation for every other flavor to shine.
• Fresh lemon juice: Squeeze your own for the brightest zest; bottled just can’t match the tang of real lemons!
• Shredded carrots: For subtle sweetness and a lovely pop of color in every bowl.
• Finely chopped onion: Essential for that savory base and a gentle bite that blends into the broth.
• Finely chopped celery: Adds freshness and an herby undertone for a well-rounded spoonful.
• Chicken soup base: A flavor booster—just a little deepens the overall savoriness and gives it “grandma’s kitchen” vibes.
• Ground white pepper: Goes in for a little background heat that doesn’t overpower, but perks things up.
• Margarine: For a touch of richness—use butter instead if that’s what you have on hand!
• All-purpose flour: This thickens the soup just enough to feel satisfyingly creamy without being heavy.
• Egg yolks: The signature avgolemono addition, these create that irresistible velvety texture and golden color.
• Cooked white rice: Hearty and soothing, it adds body and makes the soup a true meal.
• Diced cooked chicken: Mild, protein-packed, and wonderfully tender in each bite.
• Lemon slices: The final flourish; each bowl gets a slice for both beauty and extra zing.

How to Make Greek Lemon Chicken Soup

Step 1: Prepare the Base

Start with a large, sturdy pot—your soon-to-be soup needs room to bubble and bloom. Combine the chicken broth, fresh lemon juice, shredded carrots, finely chopped onion, celery, chicken soup base, and white pepper. Bring it all to a boil over high heat. Once those vegetables begin perfuming your kitchen and start to turn tender, drop the heat and let it simmer gently for 15–20 minutes. This is the moment when all those ingredients get to know each other and build a rich, layered flavor foundation.

Step 2: Thicken the Soup

Now, for that touch of luscious thickness! In a small bowl, blend your margarine and flour until they form a smooth, unified paste. Slowly stir this into the simmering soup. Take your time here and let it cook, stirring often, for about 8–10 minutes. The soup should become ever-so-slightly creamy, a comforting thickness that will cradle the lemony sauce to come.

Step 3: Temper the Egg Yolks

Here’s where the magic happens! Whisk the egg yolks in a separate bowl until they’re pale and creamy. Ladle a bit of hot soup into the yolks, whisking constantly—this gentle “tempering” helps prevent them from scrambling (which we definitely don’t want). Gradually, pour the tempered yolks back into the pot while stirring continuously. Keep the heat low and avoid boiling. You’re coaxing out a rich, velvety finish without curdling those precious eggs!

Step 4: Finish the Soup

It’s coming together! Add the cooked rice and diced chicken right into the pot. Let everything gently warm through for a few more minutes. The chicken becomes meltingly tender, the rice puffs up in the lemony broth, and the soup takes on its final, comforting form. Taste for seasoning—you might want a splash more lemon juice or a pinch of pepper.

Step 5: Serve

Ladle your Greek Lemon Chicken Soup into warm bowls, top each with a fresh lemon slice, and enjoy every soothing, bright bite. The soup is at its absolute best right now, creamy, aromatic, and guaranteed to lift your spirits!

How to Serve Greek Lemon Chicken Soup

Garnishes

A final garnishing touch makes a world of difference! A slice of lemon perched atop each bowl gleams like sunshine. For a pop of color and freshness, sprinkle a little chopped parsley or fresh dill if you like. Some folks love a sprinkle of extra black or white pepper for zing—let each guest doctor their bowl to their own taste!

Side Dishes

This soup pairs beautifully with warm crusty bread, perfect for soaking up that luscious, tangy broth. You could also delight with a simple Greek salad—cool tomatoes, crisp cucumbers, olives, and creamy feta echo the soup’s Mediterranean spirit. For a cozy meal, serve with roasted vegetables or a batch of homemade pita chips on the side.

Creative Ways to Present

Try serving Greek Lemon Chicken Soup in small mugs or espresso cups for a fun starter at any dinner party. For a beautiful family meal, place a big, steaming pot in the center of the table with lemon wedges, fresh herbs, and extra rice on the side so everyone can customize their bowl. Swirl in a ribbon of Greek yogurt for creaminess, or top with a sprinkle of za’atar for a twist. There’s no wrong way to enjoy it!

Make Ahead and Storage

Storing Leftovers

Greek Lemon Chicken Soup keeps well in the refrigerator for up to three days. Cool it completely before transferring to an airtight container. The flavors deepen and mellow with time, making leftovers arguably even better!

Freezing

This soup freezes pretty well, though the egg-lemon sauce may separate slightly when thawed (just give it a good stir when reheating). For the best texture, freeze without the rice and add fresh cooked rice when serving. Pour cooled soup into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months.

Reheating

Warm your soup gently on the stove over low heat, stirring regularly. If you’ve frozen it, let it thaw overnight in the fridge before reheating. Avoid boiling the soup—those eggs want a gentle touch to stay silky and smooth. Add a little splash of water or broth if it’s gotten thick, and taste for seasoning before serving again.

FAQs

Can I use rotisserie chicken in Greek Lemon Chicken Soup?

Absolutely! Shredded rotisserie chicken works beautifully and saves you time. Just add it at the end to warm through, and the soup still tastes authentically homemade and delicious.

How can I make this recipe gluten-free?

Swap the all-purpose flour for a gluten-free blend or even cornstarch dissolved in a bit of cold water. It’ll give you the same gentle thickening without any gluten.

What’s the best rice for Greek Lemon Chicken Soup?

Classic white rice keeps things traditional and lets the lemony broth shine, but brown rice, orzo, or even cauliflower rice will work in a pinch. Just adjust cooking times as needed.

Can I use whole eggs instead of egg yolks?

Some families use whole eggs for a slightly lighter, frothier texture, while others stick with yolks for pure silkiness. Either works—use what sounds best to you!

Is Greek Lemon Chicken Soup suitable for meal prep?

Yes! It stores and reheats well, making it ideal for meal prepping lunches or cozy dinners throughout the week. Just keep the rice separate for best texture if freezing.

Final Thoughts

If you crave something cozy, nourishing, and full of lively flavor, give Greek Lemon Chicken Soup a try. Each spoonful is sunshine in a bowl—bright, tangy, and quietly luxurious. Don’t be surprised if it becomes a family staple you look forward to making again and again!

Print