When the days grow shorter and the crisp air of fall arrives, my kitchen turns into a place of warmth and comfort. The gentle crackle of a simmering pot, the aroma of fresh herbs, and the bright tang of lemon zest fill the space. During these moments, I always come back to a longtime favorite: Greek Lemon Chicken Soup.
This soup is like a culinary embrace—a delightful harmony of creamy and citrusy, hearty yet light. Every time I make it, I’m reminded of a quiet coastal taverna in Greece, where gentle waves met the shore and a warm-hearted, grandmotherly host served golden bowls of this comforting classic.
What makes Greek Lemon Chicken Soup so special is its simplicity. Made with just a few basic ingredients—chicken, eggs, lemon, and rice—it becomes something unforgettable. But the magic lies in the method. Whisking the eggs properly and slowly combining them with the hot broth creates a creamy consistency, all without any cream. It’s a little bit of kitchen alchemy.
One of the best things about this soup is its versatility. Feeling a bit unwell? A hot bowl brings instant comfort. Entertaining guests? It’s an elegant and flavorful starter. And because it’s a one-pot recipe, cleanup is easy—perfect for busy evenings.
To finish, I garnish each bowl with fresh dill or parsley and a pinch of black pepper. The golden broth shines beneath the herbs, inviting everyone to take that first delicious spoonful. With each bite, you enjoy the warmth of chicken, the brightness of lemon, and a smooth, satisfying texture. It’s truly nourishing for both the body and the spirit.
Whether you’re craving a taste of the Mediterranean or simply in need of something soothing, this Greek Lemon Chicken Soup will bring you comfort and flavor in every bowl.
Why You’ll Love This Greek Lemon Chicken Soup
Greek Lemon Chicken Soup offers the ultimate combination of lightness and satisfaction. The blend of egg and lemon brings a silky, tangy finish that’s both refreshing and hearty. Ideal for cold evenings, busy weeknights, or anytime you need a warm and quick meal.
- Bright and Zesty Flavor: Fresh lemon juice brings a lively acidity that enhances the soup’s natural savoriness.
- Creamy Without Cream: The traditional avgolemono method uses eggs for richness, resulting in a creamy texture without added dairy.
- Wholesome and Hearty: Filled with tender chicken and rice, this soup is both nourishing and filling.
- Comforting and Nourishing: Excellent when you’re feeling unwell or want something light and restorative.
- Quick and Easy: Ready in about 30 minutes, making it perfect for a weeknight dinner.
Ingredients for Greek Lemon Chicken Soup
- Chicken Broth
- Fresh Lemon Juice
- Shredded Carrots
- Finely Chopped Onion
- Finely Chopped Celery
- Chicken Soup Base
- Ground White Pepper
- Margarine
- All-Purpose Flour
- Egg Yolks
- Cooked White Rice
- Diced, Cooked Chicken
- Lemon Slices (for garnish)
How to Make Greek Lemon Chicken Soup
Step 1: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onions, chopped celery, chicken soup base, and ground white pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, or until the vegetables are tender.
Step 2: In a small bowl, mix margarine with flour to form a smooth paste. Gradually add this mixture to the simmering soup. Continue cooking, stirring frequently, for another 8 to 10 minutes until slightly thickened.
Step 3: In a separate bowl, beat the egg yolks until light in color. Slowly whisk in a ladle of the hot soup to temper the eggs, stirring constantly to avoid curdling. Gradually pour the egg mixture back into the soup while stirring. Do not bring it to a boil.
Step 4: Add the cooked rice and diced chicken to the pot. Stir gently and cook until everything is heated through.
Step 5: Ladle into serving bowls and garnish with a lemon slice.
Storage Tips
Greek Lemon Chicken Soup stores well in the refrigerator for up to 4 days. For longer storage, place in airtight containers and freeze for up to 3 months. Thaw and reheat gently for a quick, cozy meal.
Variations and Substitutions
- Protein: Substitute chicken breasts with chicken thighs or pre-cooked rotisserie chicken.
- Grains: Replace rice with quinoa, orzo, or gluten-free pasta.
- Creaminess: Add a spoonful of Greek yogurt or a splash of cream for extra richness.
- Vegetables: Mix in greens like spinach, kale, or diced zucchini for more nutrition.
- Flavor: Garnish with fresh dill, parsley, or a dash of crushed red pepper for extra depth.
