I still remember the first time I made Greek lemon chicken soup with my grandmother in her cozy kitchen. The warm aroma of chicken, lemon, and fresh herbs filled the air, and we all gathered around the table, savoring every spoonful. This authentic Greek lemon chicken soup, also known as avgolemono, is quick, family-friendly, and perfect for busy weeknights or special occasions. It’s a comforting, customizable one-pot meal everyone will love.
Why You’ll Love This Recipe
Greek lemon chicken soup is more than just a meal; it’s a cozy, heartwarming experience that brings family and friends together. This authentic Greek lemon chicken soup, also called avgolemono, is quick, easy, and perfect for busy weeknights or special occasions. With tender chicken, bright lemon, and either rice or orzo, it’s a one-pot comfort food that’s fully customizable. Greek lemon chicken soup with orzo offers a delicate pasta texture, while the version with rice delivers a more hearty feel. You’ll love how this Greek lemon chicken soup balances zesty lemon flavor with creamy richness from the egg-lemon sauce. It’s family-friendly, nutritious, and easy to prep ahead, making it ideal for weeknight dinners or gatherings. Whether you’re new to Mediterranean cooking or a seasoned home chef, this authentic Greek lemon chicken soup is satisfying, simple, and packed with flavor. Try it with leeks, fresh herbs, or even an egg-free variation, and you’ll see why Greek lemon chicken soup remains a beloved classic in kitchens worldwide.
Ingredients for This Recipe
Creating the perfect Greek lemon chicken soup starts with fresh, wholesome ingredients that bring out the authentic flavors of this classic avgolemono dish. The chicken forms a rich, savory base, while onions, carrots, celery, and optional leeks add natural sweetness and depth. Garlic enhances the aroma, and your choice of rice or orzo gives the soup its comforting texture. The key to authentic Greek lemon chicken soup lies in the avgolemono sauce, where eggs and fresh lemon juice combine to create a creamy, tangy finish without any cream. Fresh herbs like dill or parsley add brightness and a hint of Mediterranean freshness. Using high-quality chicken broth or homemade stock will intensify the flavor, making this Greek lemon chicken soup an irresistible, family-friendly meal. Whether you prefer rice or orzo, each ingredient works in harmony to make this authentic Greek lemon chicken soup both satisfying and customizable for any occasion.
🛒 Ingredients (serves 4–6):
For the Soup:
1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
8 cups water or chicken broth
2 medium onions, chopped
2–3 carrots, sliced
2 celery stalks, sliced
1–2 leeks, cleaned and sliced (optional)
2–3 garlic cloves, minced
1 cup orzo or rice
Salt and pepper to taste
2 bay leaves
Fresh dill or parsley for garnish
For the Avgolemono (Egg-Lemon Sauce):
3 large eggs
Juice of 2–3 lemons (about ½ cup)
½ cup reserved hot soup broth (for tempering)
How to Make This Recipe
Making authentic Greek lemon chicken soup starts with building a flavorful, nourishing base. The chicken slowly simmers in water or chicken broth, releasing rich flavor that forms the heart of the soup. Onions, carrots, celery, and optional leeks add natural sweetness, while garlic gives the soup a fragrant depth. Rice or orzo absorbs the savory broth, creating a comforting texture. The avgolemono sauce—eggs tempered with lemon juice and hot broth—is added last, turning the soup creamy and tangy. Each ingredient in this Greek lemon chicken soup works together to create a wholesome, family-friendly one-pot meal that’s perfect for weeknights, special occasions, or anytime you crave a taste of Mediterranean comfort. Using fresh herbs like dill or parsley enhances the authentic Greek lemon chicken soup flavor, while the balance of citrus, chicken, and aromatic vegetables makes every bite irresistible.
🛒 Steps:
- In a large pot, combine chicken, water or chicken broth, onions, carrots, celery, leeks (if using), garlic, bay leaves, salt, and pepper. Bring to a boil.
- Reduce heat and simmer until chicken is cooked through, about 45–50 minutes. Remove chicken, shred meat, discard bones and skin.
- Add rice or orzo to the simmering broth. Cook until tender, about 10–15 minutes.
- In a bowl, whisk eggs until frothy. Gradually whisk in lemon juice. Temper with ½ cup hot soup broth.
- Slowly stir the tempered avgolemono mixture into the hot soup. Add shredded chicken and heat gently without boiling.
- Garnish with fresh dill or parsley and serve.
Expert Cooking Tips
Mastering the perfect Greek lemon chicken soup requires attention to detail and a few expert techniques. Choosing high-quality chicken and simmering it slowly ensures a rich, flavorful broth that forms the foundation of this avgolemono soup. Fresh lemons and eggs are essential for creating the creamy, tangy avgolemono sauce that defines authentic Greek lemon chicken soup. Using rice or orzo correctly will give your soup the perfect texture—neither mushy nor undercooked. Fresh herbs like dill or parsley brighten the flavors and elevate your one-pot Greek lemon chicken soup. Avoid boiling after adding the egg-lemon mixture to prevent curdling. For a family-friendly, versatile meal, you can swap rice for orzo or make an egg-free version while keeping the authentic Greek lemon chicken soup flavor intact. These expert tips help ensure that every bowl of Greek lemon chicken soup you serve is comforting, balanced, and packed with Mediterranean goodness.
💡 Expert Tips:
- Use high-quality chicken and homemade broth for richer flavor.
- Simmer chicken gently to create a deep, savory base for Greek lemon chicken soup.
- Temper eggs with hot broth to prevent curdling in the avgolemono sauce.
- Cook rice or orzo separately to achieve perfect texture before adding to soup.
- Add fresh dill or parsley at the end to enhance authentic Greek lemon chicken soup flavor.
- Avoid boiling after adding the egg-lemon mixture to keep the soup creamy.
- Swap rice for orzo or try an egg-free version for a customizable, family-friendly Greek lemon chicken soup.
FAQs
What is Greek lemon chicken soup?
Greek lemon chicken soup, also known as avgolemono, is a classic Mediterranean dish made with chicken, rice or orzo, and a creamy lemon-egg sauce. This authentic Greek lemon chicken soup is comforting, tangy, and family-friendly, perfect for one-pot meals or weeknight dinners.
Can I make Greek lemon chicken soup without eggs?
Yes, you can make an egg-free version of Greek lemon chicken soup by using cornstarch or a plant-based thickener while keeping the tangy lemon flavor. The soup remains creamy and flavorful, offering the same authentic Greek lemon chicken soup experience.
What’s the difference between rice and orzo in Greek lemon chicken soup?
Rice gives Greek lemon chicken soup a hearty, traditional texture, while orzo creates a delicate pasta-like consistency. Both options absorb the lemony broth beautifully, making the soup a versatile and family-friendly one-pot meal.
How do I store and reheat Greek lemon chicken soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to maintain the creamy texture of the avgolemono sauce. Avoid boiling to prevent the eggs from curdling.
Can I add vegetables or herbs to Greek lemon chicken soup?
Yes, adding leeks, spinach, or fresh herbs like dill and parsley enhances the flavor and freshness of your Greek lemon chicken soup. It’s a customizable, healthy one-pot meal suitable for any occasion.
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Greek lemon chicken soup is a timeless, comforting dish that brings the flavors of Greece straight to your table. This authentic Greek lemon chicken soup, or avgolemono, combines tender chicken, zesty lemon, and rice or orzo into a creamy, family-friendly one-pot meal. Whether you’re preparing it for busy weeknights, special occasions, or a cozy dinner, Greek lemon chicken soup is easy to make, versatile, and packed with flavor. With simple ingredients and expert tips, you can enjoy a taste of Greece anytime.
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Greek Lemon Chicken Soup (Avgolemono)
- Total Time: ~1 hour 15 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A classic Greek comfort soup made with tender chicken, rice or orzo, and a bright lemon-egg sauce called avgolemono. Creamy, tangy, and wholesome, it’s perfect for cozy dinners or when you’re craving a little Mediterranean sunshine in a bowl.
Ingredients
🛒 Ingredients (serves 4–6):
For the Soup:
1 whole chicken (about 3–4 lbs) or 4 bone-in chicken breasts
8 cups water or chicken broth
2 medium onions, chopped
2–3 carrots, sliced
2 celery stalks, sliced
1–2 leeks, cleaned and sliced (optional)
2–3 garlic cloves, minced
1 cup orzo or rice
Salt and pepper to taste
2 bay leaves
Fresh dill or parsley for garnish
For the Avgolemono (Egg-Lemon Sauce):
3 large eggs
Juice of 2–3 lemons (about ½ cup)
½ cup reserved hot soup broth (for tempering)
Instructions
📝 Instructions:
Step 1: Cook the Chicken
In a large pot, combine chicken, water/broth, onions, carrots, celery, leeks (if using), garlic, bay leaves, salt, and pepper.
Bring to a boil, then reduce to a simmer. Cook until chicken is fully cooked, about 45–50 minutes.
Remove chicken and let cool slightly. Shred the meat, discarding bones and skin.
Step 2: Cook the Rice or Orzo
Add rice or orzo to the simmering broth. Cook until tender, about 10–15 minutes.
Step 3: Prepare the Avgolemono
In a bowl, whisk eggs until frothy.
Gradually whisk in lemon juice.
Temper the egg-lemon mixture by slowly adding ½ cup hot broth while whisking constantly to prevent curdling.
Step 4: Combine Soup and Avgolemono
Slowly stir the tempered egg-lemon mixture into the hot soup.
Add shredded chicken. Heat gently (do not boil) until warmed through and slightly thickened.
Step 5: Serve
Ladle soup into bowls.
Garnish with fresh dill or parsley.
Serve with crusty bread for dipping.
Notes
- No Egg Version: Use 2–3 tbsp cornstarch mixed with cold water to thicken the soup and add lemon juice for flavor.
- Make Ahead: Soup can be made a day ahead; reheat gently to preserve the avgolemono creaminess.
- Variations: Swap orzo for rice or add chopped spinach for extra greens.
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Soup / Comfort Food
- Method: Stovetop / Simmered
- Cuisine: American