When you need a bowl of comfort that’s both bright and silky, Greek Lemon Chicken Soup (also known as “Avgolemono”) is the answer—each fragrant spoonful bursting with tangy lemon and wrapped in a creamy, savory broth. This Mediterranean classic combines tender chicken, delicate rice, and a sunshine-hued lemon-egg finish for a soup that’s irresistibly cozy yet elegant enough for company.
Why You’ll Love This Recipe
- Bright, Tangy Flavor: The combination of fresh lemon juice and rich chicken broth delivers a soup that’s both lively and comforting.
- Creamy without Cream: Whisked egg yolks create luxurious texture—no heavy cream needed!
- Family-Friendly & Flexible: Greek Lemon Chicken Soup is simple to prepare and a guaranteed hit with kids and adults alike.
- Perfect All Year: Whether you’re chasing the chill away or craving something light on a summer night, it’s always in season.
Ingredients You’ll Need
This Greek Lemon Chicken Soup comes together with fridge and pantry basics—each ingredient playing a crucial role in delivering its signature creamy, zesty goodness. From the brightness of lemon juice to the gentle bite of rice, every element works in harmony.
- Chicken broth: The savory foundation, so choose a high-quality broth for the deepest flavor.
- Fresh lemon juice: Adds a burst of citrus to wake up the entire soup—don’t skimp on the freshness.
- Shredded carrots: Bring sweetness and a pop of color.
- Finely chopped onion: Softens and sweetens as it cooks, creating mellow complexity.
- Finely chopped celery: Adds subtle crunch and a delicate aromatic undertone.
- Chicken soup base: Amplifies the savory notes and boosts umami depth.
- Ground white pepper: Delivers gentle heat and complements the soup’s creaminess.
- Margarine: Blends with flour to create the luscious roux that thickens the soup.
- All-purpose flour: Combines with margarine for just the right silkiness—no lumps allowed!
- Egg yolks: The magic trick for smooth, creamy texture (no cream required).
- Cooked white rice: Gives body and makes every bite satisfying.
- Diced cooked chicken: Adds substance and hearty protein—use leftovers or a rotisserie for ease.
- Lemon slices: The prettiest finishing touch and a punch of fresh flavor in every bowl.
Variations
One of the best things about Greek Lemon Chicken Soup is how easy it is to make it your own—swap in ingredients you have on hand, or tailor it to dietary needs and cravings. Here are a few ways to truly make it yours!
- Quinoa Instead of Rice: Try cooked quinoa for a boost of protein and a slightly nutty flavor.
- Dairy-Free: Use olive oil instead of margarine for rich flavor and plant-based appeal.
- Loaded Veggies: Stir in spinach, kale, or peas at the end for extra color and nutrition.
- Shredded Rotisserie Chicken: For weeknight ease, just shred up some rotisserie chicken in place of diced.
How to Make Greek Lemon Chicken Soup
Step 1: Build the Flavorful Base
Start by adding your chicken broth, fresh lemon juice, shredded carrots, onions, celery, chicken soup base, and a hint of ground white pepper to a large pot. Bring this to a cheerful boil over high heat—then lower the heat and let everything gently simmer for 15–20 minutes to coax out all those sweet, aromatic notes from the veggies.
Step 2: Thicken with a Simple Roux
In a separate bowl, mash the margarine and flour together until it’s smooth (think paste, not lumps!). Gradually stir this mixture into your simmering soup. Keep stirring over medium heat, watching as the broth turns luxuriously silken after 8–10 minutes.
Step 3: Temper the Egg Yolks for Creaminess
Beat your egg yolks in a bowl until pale and creamy—now comes the magic! Slowly ladle in a bit of the hot soup, whisking constantly so the eggs don’t scramble. When it’s warm and silky, pour the tempered egg mix back into the pot, stirring the whole time. Gently heat (never boil!) until the soup thickens just a bit more.
Step 4: Add Rice and Chicken, Then Finish
Toss in your cooked white rice and diced chicken. Simmer for just a few more minutes until everything’s heated through. Taste and adjust the seasoning before ladling the soup into bowls. Don’t forget that final flourish—a lemon slice on top.
Pro Tips for Making Greek Lemon Chicken Soup
- Egg Yolks: Temper, Don’t Scramble! Always add hot soup slowly to your egg yolks while whisking—this prevents curdling and keeps your soup silky.
- The Broth Makes the Dish: If you’ve got homemade broth, this is the time to use it—it brings more depth and richness to your Greek Lemon Chicken Soup.
- Add Lemon at the End for a Fresh Kick: Stir in a little extra lemon juice just before serving if you crave a brighter, zestier note.
- Don’t Overcook After Adding Eggs: Keep the heat low once eggs go in—gentle warmth is key, or the soup may separate.
How to Serve Greek Lemon Chicken Soup
Garnishes
A classic finishing touch for Greek Lemon Chicken Soup is a paper-thin lemon slice perched right on top—its perfume is pure sunshine in every bowl. For extra flair, try sprinkling with chopped fresh dill, parsley, or even a dusting of freshly cracked white pepper, which highlights the soup’s citrusy lift.
Side Dishes
This soup shines as a light meal on its own, but it’s irresistible with a thick slice of crusty bread for dunking, a green salad tossed with feta, or even a plate of Mediterranean olives and sliced cucumber. It anchors any lunch or dinner beautifully.
Creative Ways to Present
For gatherings, ladle Greek Lemon Chicken Soup into elegant glass mugs or demitasse cups for charming appetizers. You can swirl a touch of Greek yogurt or crème fraîche on top for visual drama, and set out extra lemon wedges and herbs for everyone to customize their own bowl.
Make Ahead and Storage
Storing Leftovers
Let leftover Greek Lemon Chicken Soup cool to room temperature, then transfer to an airtight container and store in the fridge for up to 3 days. The flavors deepen even more overnight, making tomorrow’s lunch extra special.
Freezing
While this soup is best fresh (the creamy egg base can sometimes separate when frozen), you can freeze it if needed—just be sure to cool it completely first and freeze in a tightly sealed container. Stir well after reheating to restore smoothness.
Reheating
Warm leftover Greek Lemon Chicken Soup over very low heat, stirring often and never boiling, to preserve its creamy texture. If it thickens too much in the fridge, a splash of broth or water brings it right back to perfect consistency.
FAQs
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Can I use chicken breasts or thighs to make the soup from scratch?
Absolutely! Simmer boneless chicken breasts or thighs in the broth with the vegetables until cooked through, then remove, chop, and return to the pot before you add the rice. It adds wonderful homemade flavor.
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Is Greek Lemon Chicken Soup gluten-free?
If you swap the all-purpose flour for a gluten-free blend or even cornstarch, you can easily make this dish entirely gluten-free without sacrificing creaminess or flavor.
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What’s the best rice for Avgolemono soup?
Classic white rice—like long grain or basmati—works beautifully, but you can use short grain rice for a slightly creamier texture, or even orzo pasta for a fun twist.
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Can I make Greek Lemon Chicken Soup ahead of time?
You can prepare most of the components a day in advance, but for the silkiest texture, add your tempered eggs and lemon just before serving. Reheat gently to keep it smooth and luscious.
Final Thoughts
If you’re looking for a dish that warms you right to your soul while bringing a bit of Mediterranean sunshine to your table, you can’t go wrong with classic Greek Lemon Chicken Soup. I hope you give it a try soon—there’s nothing quite like that first tangy, creamy spoonful!
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: Greek
- Diet: Vegetarian
Description
This Greek Lemon Chicken Soup is a comforting and flavorful dish perfect for any time of year. The combination of zesty lemon, tender chicken, and hearty vegetables makes for a satisfying meal that’s sure to warm you up.
Ingredients
Base:
- 8 cups chicken broth
- 1/2 cup fresh lemon juice
- 1/2 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 6 tablespoons chicken soup base
- 1/4 teaspoon ground white pepper
Thickening:
- 1/4 cup margarine
- 1/4 cup all-purpose flour
Additional:
- 8 egg yolks
- 1 cup cooked white rice
- 1 cup diced cooked chicken
- 16 lemon slices
Instructions
- Prepare the Base: In a large pot, combine chicken broth, lemon juice, shredded carrots, chopped onion, celery, chicken soup base, and ground white pepper. Simmer until vegetables are tender.
- Thicken the Soup: Mix margarine and flour until smooth. Gradually stir into the soup and cook until slightly thickened.
- Temper the Egg Yolks: Beat egg yolks until creamy. Slowly add hot soup, then return mixture to pot and heat through.
- Finish the Soup: Add rice and chicken to the pot. Cook until heated through.
- Serve: Ladle into bowls, garnish with lemon slices, and enjoy!
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 1100mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg
