If you’re looking for a comforting bowl that feels like a warm hug in a spoon, I can’t recommend this Greek Lemon Chicken Soup Recipe enough. It’s bright and tangy thanks to fresh lemon juice, cozy and hearty with tender chicken and creamy Arborio rice, and lifted by the fragrant freshness of dill. Every spoonful combines simple, wholesome ingredients in a way that feels both nourishing and indulgent, making it a beloved dish in Greek kitchens and a personal favorite for chilly evenings or anytime you want a little sunshine in your bowl.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each plays a crucial role in building the beautiful layers of flavor, texture, and color in this soup. From the aromatic vegetables to the fresh herbs and creamy lemon-egg mixture, everything comes together perfectly.
- Extra-virgin olive oil: Use a good quality oil for rich flavor and a silky base for sautéing.
- Small sweet onion, diced: Adds a subtle sweetness and depth to the broth.
- Celery stalks, diced: Brings a fresh, slightly peppery crunch that balances the soup’s creaminess.
- Medium carrots, diced: Offers natural sweetness and vibrant color.
- Garlic cloves, minced: Infuses the soup with warmth and a fragrant punch.
- Kosher salt: Essential for bringing out all the layered flavors.
- Black pepper: Adds a subtle, spicy note.
- Arborio rice: Provides a creamy texture and hearty body without overpowering.
- Low-sodium chicken stock: The heart of the soup, creating a flavorful base without salt overload.
- Bay leaf: Imparts a gentle, herbal aroma as it simmers alongside the soup.
- Chicken breasts, cooked and shredded: Tender protein that makes the soup fulfilling and nourishing.
- Fresh lemon juice: The star ingredient that brightens the entire dish with its refreshing acidity.
- Large eggs: Help create a silky, luscious texture in the broth when tempered with lemon juice.
- Fresh dill, chopped: A classic finishing touch that adds herbal brightness and a hint of citrusy flavor.
How to Make Greek Lemon Chicken Soup Recipe
Step 1: Sweat the Vegetables
Start by warming the olive oil in a large saucepan over medium heat. Toss in the diced onion, celery, and carrots. Cook gently until the vegetables soften and the onion becomes translucent—this only takes about 3 minutes and builds the savory base you’ll love in every spoonful.
Step 2: Add Garlic and Season
Next, add the minced garlic and sauté just until fragrant and lightly golden—no more than 20 seconds to avoid bitterness. Sprinkle in kosher salt and black pepper to start layering in the seasoning that will deepen as the soup simmers.
Step 3: Coat with Arborio Rice
Stir the Arborio rice into the aromatics, letting each grain get lightly toasted in the olive oil. This step helps the rice absorb flavors while releasing its creamy starch during cooking, giving the soup its comforting thickness.
Step 4: Simmer with Stock and Bay Leaf
Pour in the low-sodium chicken stock along with the bay leaf, then bring the pot to a gentle simmer. Let the soup cook until the rice is tender—about 10 minutes. The broth will deepen in flavor, infused with the herbal aroma of bay leaf and the sweetness of the softened vegetables.
Step 5: Add the Shredded Chicken
Stir in your cooked, shredded chicken breasts and continue to simmer gently. This allows the chicken to warm through without drying out, keeping every bite tender and satisfying.
Step 6: Whisk Lemon and Eggs
In a separate bowl, whisk together the fresh lemon juice and eggs until the mixture is light and frothy. This combination is what makes this Greek Lemon Chicken Soup Recipe stand out—creating the signature bright and silky broth.
Step 7: Temper and Combine
Remove the saucepan from heat and slowly whisk about 2 cups of hot soup broth into the lemon-egg mixture. This careful tempering step prevents the eggs from scrambling. Then, gradually pour the tempered mixture back into the soup, stirring gently to integrate it smoothly.
Step 8: Finish with Fresh Dill
Finally, stir in the chopped fresh dill and taste for seasoning, adding more salt or pepper as needed. Serve the soup immediately to enjoy the vibrant, fresh flavors in their prime.
How to Serve Greek Lemon Chicken Soup Recipe
Garnishes
You can elevate this soup even further with a few simple garnishes: a sprinkle of extra dill, a drizzle of olive oil, or a few lemon zest curls add brightness and visual appeal. A handful of toasted pita chips or a dash of cracked black pepper on top creates a lovely textural contrast.
Side Dishes
This soup pairs wonderfully with warm crusty bread or a light Greek salad with cucumbers, tomatoes, and feta. The freshness of these sides complements the lemony brightness of the soup beautifully, making your meal feel balanced and wholesome.
Creative Ways to Present
For a fun twist, serve this soup in individual bowls garnished with edible flowers like nasturtiums or fresh herbs. You can also ladle it into hollowed-out small bread bowls for an inviting and rustic presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Lemon Chicken Soup Recipe in airtight containers in the refrigerator for up to 3 days. Keep in mind that the rice will continue to absorb liquid, so the soup may thicken. Simply add a splash of chicken stock or water when reheating to loosen it up.
Freezing
Because of the delicate lemon and egg mixture, freezing this soup is not recommended, as it can cause the texture to change and become grainy upon thawing. If you want to prepare ahead, consider freezing the components separately (cooked chicken, stock, sautéed vegetables) and combine fresh lemon and egg when you’re ready to serve.
Reheating
Reheat gently on the stovetop over low heat, stirring often to prevent the eggs from curdling and the rice from sticking. Adding a small amount of extra chicken stock will help restore the soup’s lovely consistency and fresh flavor.
FAQs
Can I use different types of rice instead of Arborio?
Arborio rice is preferred for its creamy texture when cooked, but you can substitute long-grain rice. Just keep in mind it won’t be as creamy and may change the mouthfeel of the soup.
Is there a vegetarian version of the Greek Lemon Chicken Soup Recipe?
Absolutely! You can swap chicken stock for vegetable broth and omit the chicken or use chickpeas for protein, keeping all the other ingredients the same to preserve the signature lemony flavor.
How do you prevent the eggs from curdling when adding them to the soup?
The key is tempering. Gradually whisk hot broth into the egg-lemon mixture before slowly whisking it back into the pot off heat to avoid scrambling the eggs.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is best for its bright, clean flavor, but in a pinch, bottled lemon juice can work. Just use a little less and taste as you go since bottled juice can be more acidic or bitter.
What herbs pair well with dill in this soup?
Fresh parsley or mint can complement dill nicely, adding a fresh, herbal note that brightens the soup further without overpowering the lemon flavor.
Final Thoughts
There’s something truly special about a recipe that feels like a hug from the inside out. This Greek Lemon Chicken Soup Recipe is exactly that kind of dish—full of fresh ingredients that come together in a way that’s elegant, comforting, and incredibly tasty. I hope you give it a try and add it to your go-to recipe collection for cozy days, family dinners, or whenever you need a little sunshine on your spoon.
Print
Greek Lemon Chicken Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
Greek Lemon Chicken Soup, also known as Avgolemono, is a comforting and tangy traditional soup featuring tender shredded chicken, Arborio rice, fresh lemon juice, and fragrant dill. This light and flavorful soup combines sautéed vegetables with a rich broth thickened by a luscious egg-lemon mixture, making it a perfect dish for any season.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 small sweet onion, diced small
- 2 stalks celery, diced small
- 2 medium carrots, diced small
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1/2 cup Arborio rice
- 6 cups low-sodium chicken stock
- 1 large bay leaf
Chicken
- 2 (6 ounces each) chicken breasts, seasoned, cooked, and shredded
Egg-Lemon Mixture & Garnish
- 1/3 cup fresh lemon juice
- 2 large eggs
- 2 1/2 tablespoons chopped fresh dill
Instructions
- Sauté the Vegetables: Warm the olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrots, sautéing until the vegetables are tender and the onion turns translucent, about 3 minutes.
- Add Garlic and Season: Stir in the minced garlic and continue sautéing for about 20 seconds until fragrant and lightly browned. Season the mixture with kosher salt and pepper to enhance the flavor.
- Toast the Rice: Add the Arborio rice to the pan and stir well to coat the grains with the oil and vegetable mixture, which helps develop a nutty flavor.
- Simmer the Soup: Pour in the low-sodium chicken stock and add the bay leaf. Bring the mixture to a simmer and cook until the rice is tender, approximately 10 minutes.
- Incorporate the Chicken: Add the shredded, cooked chicken breasts to the soup, maintaining a gentle simmer to heat through and meld flavors.
- Prepare Egg-Lemon Mixture: In a medium bowl, whisk together the fresh lemon juice and eggs until the mixture is light and frothy, a critical step for the soup’s signature creamy texture.
- Temper and Add Egg Mixture: Remove the saucepan from heat. Slowly whisk in about 2 cups of hot broth into the egg-lemon mixture to temper it and prevent curdling. Then gradually pour this mixture back into the soup, stirring constantly to incorporate smoothly.
- Finalize and Serve: Stir in the chopped fresh dill, taste the soup, and adjust seasoning if needed. Ladle the soup into bowls and serve immediately for the best flavor and texture.
Notes
- To cook the chicken breasts, you can poach them in water or broth, bake, or grill before shredding.
- If Arborio rice is unavailable, short-grain rice can be used, but cooking times may vary.
- Ensure to temper the eggs properly to avoid scrambling when adding to the hot broth.
- Fresh lemon juice is recommended for the best flavor; avoid bottled lemon juice if possible.
- For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
